Potato and Cheese Pancakes
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4 to 6 servings
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.