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Cheesy Potato Pancakes

by Chris Salicrup and Claire Nolan

Ingredients

for 8 servings

  • 2 lb
    yukon gold potato, peeled (907 g)
  • ½ yellow onion
  • 3 eggs
  • 2 tablespoons
    garlic, minced
  • 1 tablespoon
    cornstarch
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • ½ cup
    cheddar cheese, grated (55 g)
  • ½ cup
    monterey jack cheese, grated (55 g)
  • ⅓ cup
    breadcrumb meal (30 g)
  • ¼ cup
    olive oil, for frying (78 mL)
  • 1 sour cream, to serve
  • 1 green onion, chopped, to serve

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Preparation

  1. Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
  2. Set aside and grate the onion.
  3. Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
  4. Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
  5. Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
  6. Serve with sour cream and green onions on top, and enjoy!
  7. Enjoy!
 

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