Description
Crispy cheesy potato pancakes with melted cheese and golden edges make a delicious savory breakfast or side dish. These pancakes are crispy outside, tender inside, and loaded with two types of cheese.
Ingredients
- 4 large russet potatoes, peeled and grated
- 2 large eggs, beaten
- ½ cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- ¼ cup all-purpose flour
- 3 scallions, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon baking powder
- ¼ cup vegetable oil for frying
- Sour cream for serving
- Additional chopped scallions for serving
- Shredded cheese for serving
Instructions
- Peel and grate the russet potatoes using the large holes of a box grater into a large bowl.
- Soak the grated potatoes in cold water for 10 minutes to remove excess starch, then drain thoroughly.
- Transfer the drained potatoes to a clean kitchen towel and squeeze out as much liquid as possible, wringing tightly until no more water drips out.
- Place the squeezed potatoes in a large mixing bowl and add the beaten eggs, Parmesan cheese, cheddar cheese, flour, scallions, garlic, salt, pepper, and baking powder.
- Mix all ingredients together using a fork or your hands until thoroughly combined and the mixture holds together.
- Heat ¼ inch of vegetable oil in a large nonstick skillet over medium-high heat until shimmering hot.
- Drop heaping tablespoons of the potato mixture into the hot oil, using the back of a spoon to flatten each mound into a ⅓-inch thick patty.
- Cook 3 to 4 pancakes at a time without overcrowding the pan for 3 to 4 minutes per side until golden brown and crispy.
- Transfer cooked pancakes to a paper towel-lined plate to drain excess oil while cooking the remaining batches.
- Serve the warm cheesy potato pancakes immediately topped with sour cream, additional scallions, and extra cheese if desired.
Notes
- Squeeze the grated potatoes extremely well to remove all excess moisture for crispy pancakes.
- Work in batches and avoid overcrowding the pan to maintain oil temperature.
- Keep finished pancakes warm in a 200°F oven on a wire rack while cooking other batches.
- Use russet potatoes for the best texture and starch content.
- Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish
- Method: Pan-Frying
- Cuisine: American