Description

These Cheesy Potato Pancakes are an irresistible comfort food, featuring gooey melted cheese encased in crispy potato goodness. Simple to make and perfect for a quick dinner, they combine fresh potatoes, scallions, and garlic for maximum flavor. Serve them warm and watch your family devour every bite!

Ingredients

Scale

6 medium russet potatoes
3-4 scallions
2 garlic cloves minced
2 large eggs beaten
¼ cup (30 g) all-purpose flour
1 teaspoon table salt
½ teaspoon ground black pepper
3.5 oz (g) monterey jack cheese
vegetable oil for frying
sour cream for serving

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Instructions

Slice the cheese into thin 1-inch squares and set aside.
Thinly slice the scallions.
Grate the potatoes using a box grater, or pulse them in a food processor with a blade attachment.
Soak the grated potatoes in cold water for 10 minutes, then drain and squeeze out excess water.
In a large bowl, mix together the grated potatoes, scallions, minced garlic, beaten eggs, flour, salt, and pepper until well combined.
Heat about ¼ inch of oil in a frying pan over medium-high heat.
Drop a heaping tablespoon of the potato mixture into the hot oil, flatten it, and place a slice of cheese in the center. Cover the cheese with more potato mixture.
Cook 3-4 pancakes at a time, ensuring not to overcrowd the pan.
Fry each pancake for about 3 minutes per side, until golden brown and cooked through. Remove pancakes and drain on paper towels.
Serve warm with sour cream and additional scallions, or add smoked salmon for extra flavor.

Notes

Ensure the grated potatoes are well-drained to achieve crispy pancakes.
Feel free to customize with your favorite cheese or additional herbs throughout the mixture.
These pancakes can be made ahead of time and reheated in the oven for serving.

Nutrition

Serving Size: 1 pancake
Calories: 120
Sugar: 1g
Sodium: 200mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg