Shatteringly crisp on the outside with a melty, cheesy middle—Cheesy Potato Pancakes (think latke-meets-grilled-cheese) are the golden snack you’ll crave at breakfast, lunch, or late-night. They’re quick to mix, easy to fry, and perfect for using up a bag of potatoes or even last night’s mash.
Why You’ll Love These
- Texture goals: Crunchy crust + tender, cheesy interior.
- Pantry-friendly: Potatoes, cheese, eggs—done.
- Versatile: Serve as a side, snack, or brunch star.
- Make-ahead friendly: Batter chills well; pancakes re-crisp beautifully.
Ingredients
Base
- 2 lb (900 g) russet potatoes, peeled
- ½ small onion, finely grated (about ¼ cup), optional but great for flavor
- 2 large eggs
- ½ cup (60 g) all-purpose flour*
- 1 tsp baking powder
- 1 tsp kosher salt (or ¾ tsp fine salt)
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
Cheese & Add-ins
- 1 cup (110 g) shredded sharp cheddar
- ½ cup (55 g) shredded mozzarella (for melt)
- 2 tbsp finely chopped chives or scallions
For Frying
- Neutral oil (canola/avocado), about ⅓ cup total
To Serve (pick a couple)
- Sour cream or Greek yogurt, applesauce, fried eggs, hot sauce, smoked paprika, extra chives
*Gluten-free: use ½ cup cornstarch or a 1:1 GF flour blend.
Time & Yield
- Prep: 20 minutes
- Cook: 20–25 minutes
- Total: ~45 minutes
- Yield: 12–14 (3-inch / 7.5 cm) pancakes
Instructions
1) Grate & Drain
- Coarsely grate potatoes (box grater or food processor).
- Toss with grated onion. Transfer to a clean kitchen towel and wring out hard over the sink to remove as much liquid as possible. (Dry shreds = crisp pancakes.)
2) Mix the Batter
- In a large bowl, whisk eggs, flour, baking powder, salt, pepper, and garlic powder.
- Add potato-onion mixture, cheeses, and chives. Toss to coat evenly. Batter should hold together; if loose, add 1–2 tbsp flour.
3) Pan-Fry to Golden
- Heat a thin film of oil in a large skillet over medium to medium-high until shimmering.
- Scoop heaping tablespoons (about ¼ cup each), flatten gently to ½-inch thick.
- Fry 3–4 minutes per side until deep golden and crisp, adjusting heat so they sizzle steadily without burning.
- Transfer to a rack or paper towel; sprinkle with a pinch of salt while hot. Repeat, adding oil as needed.
4) Serve Hot
Top with a dollop of sour cream, a sprinkle of chives, and a dusting of paprika—or crown with a jammy fried egg.
Nutrition (Per Pancake; 14 pancakes)
Approx. 140 calories, 7 g fat, 14 g carbs, 5 g protein, 260 mg sodium (varies by cheese and oil absorption).
Pro Tips for Ultra-Crisp Pancakes
- Squeeze, then squeeze again. Moisture is the enemy of crunch.
- Don’t overcrowd. Space them out so steam can escape.
- Keep warm, keep crisp. Hold finished pancakes on a wire rack in a 200°F (95°C) oven—never stack while hot.
- Cheese blend = best melt. Cheddar for flavor + mozzarella for pull.
Variations & Twists
- Herby Parmesan: Swap half the cheddar for grated Parm; add 1 tsp Italian herbs.
- Jalapeño Popper: Fold in 1 minced jalapeño and 2 oz cream cheese cubes.
- Bacon & Cheddar: Add ½ cup crisp bacon bits; serve with maple drizzle.
- Mashed-Potato Hack: Use 3 cups cold mashed potatoes; reduce flour to 2–3 tbsp and skip the draining step.
- Veg-Boost: Stir in 1 cup finely shredded zucchini (squeeze very dry) or carrots.
Make-Ahead, Storage & Reheating
- Batter: Chill up to 4 hours (re-squeeze if it weeps; stir before frying).
- Leftovers: Refrigerate up to 3 days or freeze up to 2 months (layer with parchment).
- Reheat: Air fryer 375°F (190°C) for 5–7 minutes or oven 400°F (200°C) for 8–10 minutes on a rack.
What to Serve With Them
- Brunch: fried or poached eggs, smoked salmon, fresh tomatoes.
- Dinner side: roast chicken, seared steak, or a crisp salad with lemon vinaigrette.
- Snack board: pickles, mustard, applesauce, and extra scallions.
Why They Steal the Show
They’re simple, sizzling, and wildly satisfying—crispy potato meets gooey cheese with just the right lift from baking powder and herbs. Serve immediately and watch them vanish.