![To make cheesy potato pancakes, you need these simple ingredients: - 2 cups grated potatoes (about 3 medium potatoes) - 1 cup shredded cheese (cheddar or a blend) - 1/2 cup all-purpose flour - 2 eggs, lightly beaten - 1/4 cup green onions, finely chopped - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup sour cream (for serving) - Vegetable oil for frying Choosing the right cheese can make a big difference. Here are some great options: - Cheddar: This cheese gives a sharp taste. - Mozzarella: It melts well and adds a creamy texture. - Gouda: This cheese adds a rich, smoky flavor. - Parmesan: This adds a nice salty kick. Feel free to mix and match these cheeses for a unique twist! Fresh ingredients make your pancakes taste better. Here’s how to pick the best: - Potatoes: Look for firm, smooth skin. Avoid any with blemishes or sprouts. - Cheese: Choose cheese that smells fresh. Packaged cheese should not be past its date. - Green Onions: Pick green onions with bright green tops. They should be crisp, not wilted. Using fresh ingredients will help you create crispy, flavorful cheesy potato pancakes. For the complete instructions, check out the Full Recipe. 1. Grate the Potatoes: Start by peeling and grating the potatoes. I usually use a box grater or a food processor. Grated potatoes should feel fluffy and light. 2. Remove Moisture: Place the grated potatoes in a clean kitchen towel. Twist the towel to squeeze out excess moisture. This step is key for crispy pancakes! 3. Mix Ingredients: In a bowl, combine the grated potatoes, shredded cheese, flour, beaten eggs, green onions, garlic powder, salt, and black pepper. Stir until everything is mixed well. 4. Heat the Oil: Pour enough vegetable oil into a skillet to coat the bottom. Heat over medium heat. The oil should shimmer when it’s ready. 5. Form Pancakes: Use about 1/4 cup of the potato mix for each pancake. Drop it into the skillet and flatten gently with a spatula. Keep some space between each pancake. 6. Cook Until Golden: Cook each pancake for about 3-4 minutes until golden brown. Flip them and cook for another 3-4 minutes until crispy and cooked through. 7. Drain Excess Oil: Move the cooked pancakes to a plate lined with paper towels. This will help absorb any extra oil. 8. Serve Up: Serve the pancakes hot with a dollop of sour cream. You can sprinkle more green onions on top if you like. - Not Squeezing Enough Water: If you don’t remove enough moisture, the pancakes will turn out soggy. - Overcrowding the Pan: Cooking too many pancakes at once can lower the oil temperature. This leads to oily, unevenly cooked pancakes. - Using Cold Oil: Make sure the oil is hot before adding pancakes. Cold oil means mushy pancakes. - Not Flipping Carefully: Use a spatula to flip without breaking the pancakes. They need to hold together well. This recipe will lead you to crispy, cheesy potato pancakes that everyone will love. For the complete recipe, check the [Full Recipe]. To make cheesy potato pancakes crispy, you need to remove moisture from the grated potatoes. After grating, place the potatoes in a clean kitchen towel. Twist the towel tightly to squeeze out as much liquid as possible. This step is key for a crunchy texture. You can also try using starchy potatoes like Russets. They hold together well and give a nice crunch. Avoid waxy potatoes; they tend to be too moist. Frying is the best way to achieve crispy cheesy potato pancakes. Use a skillet and heat some vegetable oil over medium heat. Make sure the oil is hot before adding the pancakes. This helps them cook evenly and get golden brown. If you want a healthier option, you can bake them. Preheat your oven to 425°F (220°C) and place the pancakes on a greased baking sheet. Bake for about 20 minutes, flipping halfway through. Seasoning is important for great flavor. Besides the basic salt and pepper, consider adding garlic powder, onion powder, or paprika. These spices enhance the taste of your cheesy potato pancakes. You can also mix in fresh herbs like parsley or chives for added flavor. Experiment with different cheeses too. Cheddar is classic, but gouda or pepper jack can add a unique twist. For even more flavor, top the pancakes with a dollop of sour cream before serving. Check out the Full Recipe for all the details! {{image_2}} You can change the cheese in these pancakes for new tastes. Cheddar is classic, but I love using mozzarella for a stretchy bite. You might also try pepper jack for a spicy kick. If you want a bold flavor, use blue cheese. The options are endless, and each will give a twist to the dish. Adding herbs and veggies makes these pancakes even better. Chopped spinach or kale adds nutrition and color. Fresh herbs like parsley or dill brighten the flavor. You can even add cooked bacon or ham for a savory twist. Just remember to chop them small so they mix well in the batter. Serve these cheesy potato pancakes in fun ways. A dollop of sour cream gives a creamy touch. You can also top them with salsa for a zesty kick. For something sweet, try apple sauce. If you want to impress, serve them on a platter with fresh herbs and extra cheese on top. For the full recipe, check out the details I provided earlier. You can store leftover cheesy potato pancakes easily. Let them cool down to room temperature. Then, place them in an airtight container. Make sure to add a piece of parchment paper between layers. This keeps them from sticking together. Store the container in the fridge for up to three days. To reheat your pancakes, use a skillet. Heat it over medium heat. Add a small amount of oil for crispiness. Place the pancakes in the skillet and cook for about two minutes on each side. This method helps keep them crispy. You can also use an oven. Preheat it to 350°F (175°C). Place pancakes on a baking sheet and heat for about 10 minutes. If you want to freeze the pancakes, let them cool first. Wrap each pancake in plastic wrap. Then place them in a freezer bag. They can last up to two months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Then reheat as mentioned above for the best taste. For more ways to enjoy these pancakes, check my Full Recipe. The best potatoes for potato pancakes are starchy ones, like Russets or Idaho. They have a high starch content. This makes them light and fluffy. Waxy potatoes, like red or new potatoes, can be too moist. This can lead to soggy pancakes. Always choose a starchy potato for crispy results. Yes, you can make cheesy potato pancakes ahead of time. Cook them fully and let them cool down. Then, store them in the fridge for up to two days. Just reheat them in a skillet or oven to get them crispy again. This way, you enjoy a quick meal without extra work. To keep potato pancakes crispy, moisture is key. After grating the potatoes, squeeze out excess water using a towel. This step is vital for texture. Also, avoid overcrowding the pan when frying. Give each pancake space. Cooking them in hot oil helps to achieve that golden, crispy finish. For the best taste, serve them right after cooking. For the full recipe, check out the section above. This blog post shared how to make cheesy potato pancakes. We covered the best ingredients, cooking steps, and tips for great texture. I shared ways to customize your pancakes with different cheeses and add-ins. Don’t forget how to store leftovers for later use. With these fun tips, you can create tasty pancakes every time. Enjoy cooking, and remember to experiment with flavors! Your cheesy potato pancakes will impress everyone.](https://homecookingstyle.com/wp-content/uploads/2025/06/0efddce1-6f48-4dee-b1ab-bbe703fff4b1-250x250.webp)
Cheesy Potato Pancakes
Satisfy your cravings with these delicious Cheesy Potato Pancakes! Made with grated potatoes and melty cheese, these crispy treats are perfect for any meal or snack. Just mix simple ingredients, fry until golden, and enjoy them hot with a dollop of sour cream. Discover this easy recipe that guarantees a delicious result every time. Click through to explore the full recipe and elevate your cooking game today!