Cheesy Potato Pancakes Recipe

If you’re searching for a delicious way to turn simple spuds into something truly special, Cheesy Potato Pancakes are the answer! Crispy around the edges and gooey-cheesy inside, these savory pancakes deliver pure comfort — perfect for breakfast, brunch, or as a crowd-pleasing side.

Ingredients You’ll Need

The magic behind Cheesy Potato Pancakes is how their simple ingredients come together, each one playing a key role in flavor and texture. As you prep, you’ll see just how easy it is to build layers of savory, melt-in-your-mouth goodness from pantry and fridge staples!

• Russet potatoes: Their starchy texture makes for crisp, tender pancakes; make sure to peel and grate for optimal fluffiness.
• Eggs: Essential for binding everything together—think of them as the glue that holds the magic.
• Milk: Adds moisture and creates a creamy batter for dreamy interiors.
• All-purpose flour: Gives structure and helps the pancakes hold their shape once cooked.
• Grated Parmesan cheese: Lends a salty, nutty pop and helps with browning.
• Shredded Cheddar cheese: Provides that irresistible gooey-cheese pull in every bite.
• Bacon bits (optional): A smoky, savory boost if you want extra indulgence.
• Onion salt: The secret seasoning that adds flavor without overwhelming with real onions.
• Baking powder: Fluffs up the pancakes, giving them a light, pillowy feel.
• Salt and black pepper: To enhance every other flavor and keep you reaching for another pancake.
• Corn oil: An ideal neutral oil for frying, keeping the pancakes crisp but never greasy.
• Unsalted butter: Partnering with the oil for flavor and golden, crunchy edges.

Variations

The beauty of Cheesy Potato Pancakes is how effortlessly customizable they are! Whether you have dietary preferences or extra veggies to use up, a few simple swaps will make this recipe your own.

• Go Vegetarian: Skip the bacon bits, or add sautéed mushrooms or spinach for an earthy twist.
• Swap the Cheese: Try mozzarella for extra stretch, Swiss for a nutty note, or even pepper jack for a hint of spice.
• Gluten-Free Version: Substitute a 1:1 gluten-free flour blend for all-purpose flour—no one will notice the difference!
• Add Herbs: Mix in chopped chives, parsley, or dill to brighten up the flavor, or stir in garlic powder for a punchier bite.

How to Make Cheesy Potato Pancakes

Step 1: Prepare the Potatoes

Start by peeling and grating your russet potatoes. As soon as they’re grated, pop them into a large mixing bowl—there’s no need to stress about rinsing them; you want that natural starch to help everything bind. If they seem watery, give them a light squeeze over a paper towel, but don’t wring out all the goodness!

Step 2: Mix the Wet Ingredients

Add the eggs and milk to the bowl with the potatoes. Use a fork or a big spoon to mix everything thoroughly, ensuring the potatoes are nicely coated—this helps the pancakes hold together and stay moist.

Step 3: Stir in the Dry Ingredients & Cheeses

Now comes the best part: fold in the flour, Parmesan, Cheddar, onion salt, baking powder, salt, and black pepper. If you’re opting for bacon bits, add them now! Gently mix until just combined—you want everything even, but don’t overwork the batter or the pancakes might get tough.

Step 4: Cook the Pancakes

Heat the corn oil and butter together in a large skillet over medium heat. Once the butter stops foaming, drop in rounded mounds of the potato mixture (about two tablespoonfuls each). Flatten them slightly with a spatula and cook for about 4 minutes per side, until crisp and golden brown.

Step 5: Drain and Serve

When each pancake hits that perfect crispy golden color, transfer it to a plate lined with paper towels. This little step keeps the outsides delightfully crisp. Serve your Cheesy Potato Pancakes hot and fresh!

How to Serve Cheesy Potato Pancakes

Garnishes

Sprinkle your hot Cheesy Potato Pancakes with extra grated Parmesan, sliced green onions, or a scattering of fresh chives for a pop of color and a hint of freshness. If you’re craving even more richness, a dollop of sour cream makes them truly irresistible.

Side Dishes

Pair these beauties with a crisp green salad, scrambled eggs for a hearty breakfast, or roasted veggies for a satisfying dinner. They’re fabulous with applesauce or pickles for a nod to old-world comfort food.

Creative Ways to Present

Stack your Cheesy Potato Pancakes on a board with bowls of dipping sauces, or serve mini versions as party appetizers with toothpicks. Another fun twist? Tuck them into sandwiches or burgers as a cheesy, crunchy layer!

Make Ahead and Storage

Storing Leftovers

Let any leftover pancakes cool completely, then store them in an airtight container in the refrigerator. They’ll keep well for up to three days, staying flavorful and delicious for a quick snack or side dish.

Freezing

To freeze, arrange your cooled Cheesy Potato Pancakes in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer bag or container, and they’ll be ready for up to two months. Just grab as many as you need for a speedy meal!

Reheating

For best results, reheat the pancakes in a hot skillet or oven so they regain their crispiness. A microwave works in a pinch but can make them a little soft—if you have time, a few minutes in the oven works magic!

FAQs

Final Thoughts

If you’re craving something cozy yet crave-worthy, I hope these Cheesy Potato Pancakes find their way to your table soon. They’re the kind of recipe that brings people together and keeps everyone smiling—so grab those potatoes and let the comfort begin!

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