CHEESY POTATO PANCAKES
Steps:
- Slice the cheese into thin 1-inch (2.5cm) squares. Set aside.
- Thinly slice the scallions.
- Grate the potatoes preferably on a box grater. (If using a food processor, make sure to pulse the shredded potatoes with the blade attachment to cut the long strands.)
- Soak the grated potatoes in a cold water for about 10 minutes. Drain and squeeze out as much water as you can.
- In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt and pepper. Mix well.
- Add about 1/4-inch oil into a frying pan and heat over medium high heat.
- Drop about 1 heaping tablespoon of potato mixture into the oil (I use this medium cookie scoop for this step), flatten the mixture and place a slice of cheese in the middle. Cover the cheese with a little bit of potato mixture (about ½ tablespoon of mixture).
- Cook about 3-4 pancakes at a time, and don't overcrowd the pan. Cook the pancakes about 3 minutes on each side, or until the pancakes are cooked through and golden brown. Remove the pancakes on paper towel to drain.
- Serve warm with sour cream. (Also smoked salmon makes a great addition to these pancakes.)
Nutrition Facts : Calories 70 kcal, Sugar 1 g, Sodium 131 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 11 g, Fiber 1 g, Protein 3 g, Cholesterol 18 mg, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHEESY POTATO PANCAKES RECIPE BY TASTY
Here's what you need: yukon gold potato, yellow onion, eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack cheese, breadcrumb meal, olive oil, sour cream, green onion
Provided by Chris Salicrup
Categories Breakfast
Yield 8 servings
Number Of Ingredients 13
Steps:
- Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
- Set aside and grate the onion.
- Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
- Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
- Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
- Serve with sour cream and green onions on top, and enjoy!
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 33 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams
CHEESY POTATO PANCAKES
Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.
Provided by Charlene Luzum
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Mix together potatoes, eggs, and milk in a large bowl.
- Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
- Heat corn oil and butter in a large skillet over medium heat.
- Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
- Drain cooked pancakes on paper towel-lined plate.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g
CHEESY POTATO CAKE RECIPE BY TASTY
Here's what you need: russet potatoes, all-purpose flour, garlic, grated parmesan cheese, salt, pepper, heavy cream, shredded cheddar cheese, gruyère cheese, ham, fresh parsley
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
- In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
- Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
- Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
- Add a final layer of potato slices around the center of the pan
- Top with the remaining cheddar and Gruyère cheese.
- Cover with greased aluminum foil and bake for 40 minutes.
- Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
- In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
- Slowly add in the cream, whisking until fully incorporated.
- Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
- Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
- Cool for at least 30 minutes, then slice and serve.
- Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 450 calories, Carbohydrate 25 grams, Fat 30 grams, Fiber 2 grams, Protein 21 grams, Sugar 2 grams
CHEESY LEFTOVER MASHED POTATO PANCAKES
Steps:
- Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
- Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
- Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
- Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
CHEESE AND POTATO PANCAKES
This East European recipe was snagged off the internet specifically for my first participation in Zaar's World Tour 4!
Provided by Sydney Mike
Categories Breakfast
Time 45m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 5
Steps:
- Add thin layer of olive oil to heated skillet, just enough to cover the bottom.
- In a bowl, combine flour, onions and potatoes, then stir in cheese.
- Spoon piles of potato/cheese mixture into hot skillet, making 3" rounds, 1" apart.
- Cook cakes until golden and crispy, about 4 minutes on each side.
- Remove cooked cakes and repeat process until 12 pancakes are finished.
Nutrition Facts : Calories 239.9, Fat 9.2, SaturatedFat 1.3, Sodium 11.8, Carbohydrate 36.2, Fiber 4.4, Sugar 1.9, Protein 4.2
SWISS CHEESE POTATO PANCAKES
Years ago, when I was searching for just the right thing to perk up a meal, my neighbor suggested these pancakes. They did the trick! Golden brown, crisp and cheesy, they make a deliciously different dish any time of day. -Ferne Moe, Northbrook, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 45m
Yield 16 pancakes.
Number Of Ingredients 11
Steps:
- In a large bowl, beat cream cheese until smooth. Add 1 egg at a time, beating well after each addition. Gradually add flour and mix well. Stir in the potatoes, Swiss cheese, onion, salt, pepper and cayenne pepper. , Heat butter and 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into butter and oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 219 calories, Fat 15g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 178mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESY POTATO PANCAKES
Potatoes are a staple in my home and also while I was growing up. When I was young we would have potato pancakes but I never doctored them up till I was grown and in my own home. Hope you enjoy them!
Provided by Teresa Fadley
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Make into individual patties.
- Size of pattie will determine how many servings you will have.
- Fry in skillet with oil till light golden brown on both sides.
Nutrition Facts : Calories 490.6, Fat 42.7, SaturatedFat 12.9, Cholesterol 97.4, Sodium 281.2, Carbohydrate 13.4, Fiber 0.5, Sugar 0.7, Protein 13.8
CRISPY POTATO PANCAKES
Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
POTATO-CHEESE PANCAKES
Provided by Marian Burros
Categories easy, quick
Time 30m
Yield 16 to 20 pancakes
Number Of Ingredients 8
Steps:
- Finely chop potatoes in food processor, using steel blade. Drain.
- Finely chop onion in food processor.
- Press liquid from potatoes by pressing through strainer. Press liquid from onion through strainer.
- Mix potatoes with onion, egg whites, flour, cheese, salt and pepper.
- Heat nonstick pan, and coat with oil spray. Drop heaping tablespoons of batter onto hot surface, and cook over medium heat until browned on the bottom. Turn, and brown on second side.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 70 milligrams, Sugar 1 gram, TransFat 0 grams
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