Why You’ll Love This Recipe
Cheesy potato pancakes are the ultimate comfort food—crispy on the outside, tender inside, and filled with gooey melted cheese. They’re a delicious way to use up leftover mashed or grated potatoes and make a satisfying side dish, snack, or even a light meal. The combination of golden crust, soft potato center, and rich cheesy flavor is simply irresistible. I once made these with a mix of mozzarella and cheddar, and the stretchy, flavorful result was perfection. Whether you serve them with sour cream, chives, or a simple salad, these pancakes are sure to become a new favorite on your table.
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Cheesy Potato Pancakes – Crispy, Golden, and Comfortingly Savory
- Total Time: 25 mins
- Yield: 8 pancakes
- Diet: Vegetarian
Description
Crispy on the outside and soft on the inside, these cheesy potato pancakes are a comforting, savory treat perfect for breakfast, brunch, or a side dish.
Ingredients
- 3 medium potatoes, peeled and grated
- 1/2 small onion, grated
- 1/2 cup shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons chopped green onions (optional)
- 3 tablespoons vegetable oil (for frying)
- Sour cream or ketchup, for serving
Instructions
- Grate the potatoes and place them in a clean kitchen towel. Squeeze out as much moisture as possible.
- In a mixing bowl, combine grated potatoes, onion, cheese, flour, egg, salt, pepper, and garlic powder. Mix well until evenly combined.
- Heat vegetable oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of the potato mixture for each pancake and flatten slightly in the pan.
- Fry for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Repeat with remaining mixture, adding more oil as needed.
- Serve hot with sour cream, ketchup, or your favorite dipping sauce.
Notes
- For extra crispiness, make sure to remove as much water as possible from the grated potatoes.
- You can use mozzarella or pepper jack instead of cheddar for a different flavor.
- These pancakes can be made ahead and reheated in the oven or air fryer.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Pan-fry
- Cuisine: Eastern European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Potatoes – The heart of the recipe; starchy varieties like Russet or Yukon Gold work best for a crisp exterior.
Cheese – Melty cheeses like mozzarella, cheddar, or a blend add richness and flavor.
Eggs – Help bind the mixture together and give the pancakes structure.
Flour – Absorbs moisture and keeps the pancakes from falling apart.
Green onions or chives – Add a fresh, savory flavor that balances the richness.
Salt and pepper – Essential seasonings to enhance the flavor of the potatoes and cheese.
Garlic powder (optional) – Adds depth and aroma for extra savory goodness.
Oil or butter – Used for frying to achieve that perfect golden crispness.
Sour cream (for serving) – A classic, creamy complement to the warm, crispy pancakes.
Directions
Peel and grate the potatoes using a box grater. Place them in a clean towel and squeeze out as much excess moisture as possible—this step ensures crispy pancakes.
In a large bowl, combine grated potatoes, shredded cheese, eggs, flour, green onions, salt, pepper, and garlic powder. Mix until well combined and the mixture holds together when pressed.
Heat oil or butter in a large skillet over medium heat. Scoop about ¼ cup of the potato mixture for each pancake and flatten it slightly in the pan. Cook for 3–4 minutes per side, or until golden brown and crisp.
Transfer cooked pancakes to a paper towel-lined plate to remove excess oil. Serve immediately with a dollop of sour cream and a sprinkle of fresh chives.
Servings and timing
This recipe makes about 8 pancakes. Preparation takes 15 minutes, and cooking requires another 15 minutes, so your cheesy, crispy pancakes are ready in 30 minutes.
Storage/reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, crisp them in a skillet or oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it will make them soggy. You can also freeze cooked pancakes for up to 2 months and reheat directly from frozen.
Variations and Customizations
Loaded potato pancakes – Add cooked bacon bits and shredded cheddar for a “loaded baked potato” flavor.
Spicy version – Mix in diced jalapeños or a pinch of cayenne pepper for a little heat.
Herbed pancakes – Add chopped parsley, dill, or thyme for an aromatic twist.
Sweet potato version – Substitute regular potatoes with sweet potatoes for a naturally sweet and colorful variation.
Stuffed pancakes – Place a cube of cheese in the center before frying for a molten, cheesy core.
Vegetable mix – Add finely grated zucchini or carrots to the potato mixture for extra nutrition.
Gluten-free – Replace flour with cornstarch or gluten-free flour blend.
Breakfast twist – Top with a fried egg and crispy bacon for a hearty brunch dish.
FAQs
Can I use mashed potatoes instead of grated?
Yes! Leftover mashed potatoes work great—just add extra flour to achieve the right consistency.
Why aren’t my pancakes crispy?
Too much moisture can cause sogginess. Make sure to squeeze out excess liquid from the potatoes.
What’s the best cheese to use?
Cheddar adds sharpness, mozzarella gives stretchiness, and a mix of both is ideal.
Can I bake instead of fry?
Yes, bake at 400°F (200°C) on a parchment-lined sheet for 20–25 minutes, flipping halfway.
Can I make these ahead of time?
Yes, prepare the mixture in advance and refrigerate it for up to 12 hours before frying.
Are cheesy potato pancakes gluten-free?
They can be—just use gluten-free flour or cornstarch as the binder.
Can I air fry them?
Yes, air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
What sauces go well with them?
Sour cream, ranch, garlic aioli, or spicy mayo all pair beautifully.
Can I freeze the raw mixture?
It’s best to freeze cooked pancakes, as raw potatoes can discolor and release water.
What can I serve with cheesy potato pancakes?
They’re perfect with eggs for breakfast, a salad for lunch, or roasted meat for dinner.
Conclusion
Cheesy potato pancakes are the perfect mix of crispy, golden comfort and rich, savory flavor. With their melt-in-your-mouth cheese and satisfying crunch, they’re a crowd-pleaser for any occasion. I loved making mine with a blend of mozzarella and cheddar, which gave them both stretch and sharpness. Whether you enjoy them as a side, snack, or main dish, these pancakes will warm your heart and bring a touch of homemade comfort to every bite.
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