Potato and Cheese Pancakes

Experience pan-fried potato heaven with Tillamook Extra Sharp Cheddar Cheese

Who doesn't love fried potatoes—especially when they're punched up with Tillamook Extra Sharp Cheddar Cheese? The cheese not only helps to hold them together, but adds even more savory notes to the crisp pancakes. One pro tip: Be sure to rinse the shredded potatoes in cold water to get any excess starch out.

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Recipe from the Tasting Table Test Kitchen

Potato And Cheese Pancakes
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Learn to make a potato and cheese pancakes using Tillamook Extra Sharp Cheddar Cheese
Prep Time
15
minutes
Cook Time
15
minutes
Servings
4
to 6 servings
Total time: 30 minutes
Ingredients
  • 3 tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon freshly ground black pepper
  • 4 ounces Tillamook Extra Sharp Cheddar Cheese, grated
  • 1¼ pounds large russet potatoes, peeled (about 2 medium potatoes)
  • 2 cups thinly sliced yellow onion (1 small onion)
  • 1 large egg, lightly beaten
  • 6 tablespoons canola oil, divided
  • ½ cup Tillamook Sour Cream
  • 2 tablespoons finely chopped chives
Directions
  1. Line a rimmed baking sheet with paper towels and place a wire rack inside. Set aside.
  2. In a large mixing bowl, combine the flour, salt, baking powder, black pepper and shredded Tillamook Extra Sharp Cheddar Cheese. Set aside.
  3. Using the large holes of a box grater or the grater disk on a food processor, grate the potatoes and onions. Transfer to a large piece of cheesecloth or kitchen towel, and squeeze to wring out any excess liquid. Add to the flour bowl along with the egg and stir to combine.
  4. In a 12-inch nonstick skillet over medium-high heat, heat 3 tablespoons of the oil. Working in 2 batches of 2, pack a ¼-size measuring cup with the potato batter and drop the round into the hot oil. Using the back of a metal spatula, gently flatten each round into ½-inch-thick pancakes. Cook, swirling the pancake in the pan for even browning, until golden brown and crispy, 2½ minutes per side. Transfer to the prepared baking sheet to drain. Wipe the skillet clean and heat the remaining 3 tablespoons of oil. Repeat with the remaining pancake mixture and serve immediately with the sour cream and chives.
Nutrition
Calories per Serving 341
Total Fat 25.1 g
Saturated Fat 7.2 g
Trans Fat 0.3 g
Cholesterol 60.2 mg
Total Carbohydrates 21.6 g
Dietary Fiber 1.6 g
Total Sugars 1.9 g
Sodium 396.6 mg
Protein 8.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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