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Savory Potato & Onion Pancakes with Cheese Filling
Crispy on the outside, tender inside, and oozing with melted cheese!
Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins
Makes: 8-10 pancakes
Ingredients:
For the Pancakes:
- 4 medium potatoes (Russet or Yukon Gold), peeled & grated
- 1 small onion, finely grated
- 2 eggs, beaten
- 3 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 2 tbsp chopped fresh parsley or dill
- Oil for frying (vegetable or sunflower)
Cheese Filling:
- 1 cup shredded cheese (cheddar, mozzarella, or gouda)
- 2 tbsp cream cheese (optional, for extra creaminess)
- 1 clove garlic, minced (optional)
For Serving (Optional):
- Sour cream
- Applesauce
- Green onions
Instructions:
1. Prep the Potatoes:
- Grate the potatoes and onion (use a box grater or food processor).
- Place in a clean kitchen towel and squeeze out excess liquid (this makes them crispier!).
2. Make the Batter:
- In a bowl, mix the grated potatoes, onion, eggs, flour, salt, pepper, paprika, and herbs.
3. Prepare the Cheese Filling:
- Mix shredded cheese, cream cheese, and garlic (if using) in a small bowl.
4. Form & Cook the Pancakes:
- Heat oil in a skillet over medium heat.
- Scoop 1/4 cup of potato mixture into the pan, flatten slightly, then add 1 tsp cheese filling in the center.
- Cover with another spoonful of potato mix, press edges to seal.
- Cook 3-4 mins per side until golden and crispy.
- Drain on paper towels.
5. Serve Hot:
- Best enjoyed fresh with sour cream, applesauce, or a sprinkle of green onions.
Tips for Success:
✅ Extra Crispy? Add 1 tbsp cornstarch to the batter.
✅ Make Ahead? Keep cooked pancakes warm in a 200°F (95°C) oven.
✅ Reheat: Crisp in a skillet or air fryer (not microwave).
Perfect for breakfast, brunch, or a hearty snack! 😋
Would you like a spicy version (with jalapeños) or a lighter baking method? Let me know!
