Parmesan Potato Pancake 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.

CHEESY PARMESAN POTATO PANCAKES

Steps:

• 1. In a large bowl add the cold mashed potatoes, flour, and chopped chive. Add salt and pepper. Stir to blend together.
• 2. Now add in the garlic juice, about half of the milk, and large egg. Stir until blended together. Instead of grated onions, I chose to use pure garlic juice I had ordered from Amazon.
• 3. Now add in the Parmesan cheese shreds and stir again.
• 4. Add additional milk if you prefer a thinner pancake.
• 5. Add olive or canola oil to large skillet and heat over medium-high heat. Then using a scoop or large spoon, spoon batter into the heated skillet. Allow to cook about 3-4 minutes per side till golden brown.
• 6. Remove from skillet top with butter, and sour cream or apple sauce, or both if desired while they are still hot. Serve and enjoy.

EASY POTATO PANCAKES

Steps:

• In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
• In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.

POTATO PANCAKES

Steps:

• Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
• Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.

PARMESAN POTATO PANCAKE

Steps:

• 1. Add 2 tbsp oil to a large skillet. Add the onion and cook until translucent. Add the garlic and cook another 30 seconds. Season with salt and pepper and transfer to a dish and set aside.
• 2. Grate the potatoes and place them in a clean dishtowel and squeeze as much water out as possible. Add the potatoes to the bowl with the onions and add the Parmesan and basil.
• 3. Add the remaining 2 tbsp oil to the large skillet. Once hot place the potato mixture in the skillet and flatten. Cook until browned on one side. Slide the potato pancake up the side and flip onto a plate. Then slide it back into the pan and brown on the other side.
• 4. Remove from pan and cut into wedges and serve.