Cheese And Potato Pancakes Recipes

CHEESY POTATO PANCAKES

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.

CHEESE & POTATO PANCAKES

Steps:

• Grate the potatoes into a colander, squeezing out the excess moisture.
• In a bowl, mix potatoes and all other ingredients, season to taste.
• Heat oil in a large frying pan and drop 2-3 heaped tablespoons of the mixture into the pan.
• Using a spoon flatten the mixture slightly and fry on medium heat for approx 7-10 minutes, turning halfway, until golden brown.
• Keep the potatoe cakes warm in the oven on low heat while finishing the rest.
• You'll need to add oil as necessary for the second batch.

CHEESE POTATO PANCAKES

Steps:

• Grate potatoes in food processor.
• Heat butter and oil in skillet over medium heat.
• Mix potatoes with rest of ingredients.
• Form into patties and cook for about 4 minutes on each side.
• Season with salt and pepper.

CHEESE AND POTATO PANCAKES

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.

SWISS CHEESE POTATO PANCAKES

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.

CHEESE POTATO PANCAKES AND CHILI SAUCE

Steps:

• Use the large holes of the grater to grate cheese and potatoes.
• Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
• Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine.
• Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.
• Cook until browned about 4 minutes per side.
• Repeat with remaining potato mixture.
• Transfer the pancakes to a plate lined with paper towel to remove excess oil.
• Prepare the dipping sauce by mixing sour cream with chili garlic sauce.
• Serve the potato pancakes while still warm.