Potato Onion Cheese Pancakes

$To make potato onion cheese pancakes, gather these key items: - 2 large potatoes, peeled and grated - 1 medium onion, finely chopped - 1 cup shredded cheese (cheddar or mozzarella work well) - 1/2 cup all-purpose flour - 2 large eggs - 1/4 teaspoon baking powder - Salt and pepper to taste - 2 tablespoons fresh chives, chopped (optional for garnish) - Oil for frying You can swap some ingredients if needed: - Use sweet potatoes instead of regular potatoes for a sweeter taste. - Try onion powder if you lack fresh onion. - Any cheese can work; experiment with pepper jack or feta for a twist. - Almond flour or chickpea flour can replace all-purpose flour for a gluten-free option. Selecting the right ingredients makes a big difference: - Choose firm potatoes without blemishes or sprouts for the best texture. - For onions, pick ones that feel heavy for their size and have a smooth skin. - Fresh cheese tastes better. If possible, buy it from a local deli or farmer's market. - Look for large eggs with clean shells for the best results. {{ingredient_image_1}} 1. Start by peeling and grating the potatoes. Use a box grater or food processor. 2. Take a large bowl and add the grated potatoes and chopped onion. 3. Squeeze the mixture tightly to get rid of excess moisture. This step helps the pancakes stay crisp. 4. Next, mix in the shredded cheese, flour, eggs, baking powder, salt, and pepper. Stir well until everything combines. 5. Heat a non-stick skillet on medium heat. Add a tablespoon of oil. 6. Form small patties from the potato mix, about the size of your palm. 7. Place the patties carefully in the skillet. 8. Cook each side for 4-5 minutes. Look for a golden brown color and crisp edges. 9. If needed, add more oil to the skillet while cooking. 10. Once done, move the pancakes to a plate lined with paper towels to absorb extra oil. 11. Optionally, sprinkle with fresh chives before serving warm. For perfect potato onion cheese pancakes, follow these tips: - Moisture Control: Always squeeze the potato mixture to remove extra moisture. - Even Heat: Make sure your skillet is hot, but not smoking. A medium setting works best. - Don’t Crowd the Pan: Cook a few pancakes at a time. This helps them cook evenly and get crispy. - Flip Carefully: Use a spatula to flip the pancakes gently. This keeps them intact and beautiful. Safety in the kitchen is key. Here are some tips to keep in mind: - Handle Knives Carefully: Always cut away from yourself when chopping onions or other items. - Watch for Hot Oil: Oil can splatter. Keep a safe distance and use the right amount. - Use Oven Mitts: When handling hot pans, always wear oven mitts to protect your hands. - Keep the Area Clean: Wipe spills right away to prevent slipping and maintain a tidy workspace. Following these instructions and safety tips will help you create delicious potato onion cheese pancakes with ease! To get those crispy edges, you must squeeze out the moisture from the potatoes. Use a clean kitchen towel or paper towel. This step makes a big difference. Next, don’t skip the oil in the pan. A non-stick skillet works best for even cooking. Form small patties, about the size of your palm. This helps them cook evenly. Cook each side for 4-5 minutes until golden brown. You can add more oil if needed. One common mistake is not removing enough moisture from the potatoes. If you skip this, pancakes can be soggy. Another mistake is overcrowding the pan. Leave space between the patties. This allows them to cook properly. Avoid using too much flour; it can make the pancakes dense. Lastly, don’t skip the baking powder. It helps the pancakes rise and stay fluffy. These pancakes are perfect for breakfast or a light dinner. Serve them warm with a dollop of sour cream or yogurt. You can also pair them with applesauce or a fresh salad. For extra flavor, sprinkle some fresh chives on top. You can even add a side of fried eggs for a hearty meal. Enjoy these pancakes fresh for the best taste! Pro Tips Drain the Potatoes: Ensure you squeeze out as much moisture as possible from the grated potatoes to achieve a crispier pancake. Cheese Options: Experiment with different types of cheese like feta or pepper jack for unique flavors. Cooking Temperature: Maintain medium heat while frying to prevent the pancakes from burning before they are cooked through. Freezing Tips: These pancakes freeze well; stack them between parchment paper and store in an airtight container for up to a month. {{image_2}} You can easily make these pancakes vegetarian. Simply skip the cheese or use plant-based cheese. Swap the eggs with flaxseed meal mixed with water. This mix binds like eggs. Use 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. This keeps the pancakes tasty while making them plant-friendly. Want more flavor? You can add many tasty items. Try mixing in herbs like parsley or basil. You can also add spices like paprika or garlic powder. For a spicy kick, throw in diced jalapeños. These add-ins make the pancakes unique and fun to eat. If you need gluten-free pancakes, use a gluten-free flour blend. You can also use almond flour or coconut flour. These alternatives work well and keep the texture nice. Adjust the amount of flour based on how wet your potato mix is. You want a thick, spoonable batter. To keep your potato onion cheese pancakes fresh, let them cool first. Place them in an airtight container. Store them in the fridge for up to three days. Make sure they are not touching to avoid sticking. You can also separate layers with parchment paper for easy access. Reheat pancakes on the stove. Heat a skillet over medium heat. Add a little oil to the pan. Cook each side for about two minutes. This keeps them crispy and tasty. You can also use the oven. Preheat it to 375°F (190°C). Place pancakes on a baking sheet and heat for about 10 minutes. If you want to freeze pancakes, first cool them completely. Place them in a single layer on a baking sheet. Freeze for about one hour. Then, transfer them to a freezer bag. Remove as much air as possible. They will stay good for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can make these pancakes ahead of time. Just cook them and let them cool. Place them in a sealed container in the fridge. They last well for two to three days. When you are ready to eat, just reheat them in a skillet or microwave. These pancakes pair well with many sides. You can serve them with a simple salad. Sour cream or yogurt makes a great dip. You could also add some applesauce for a sweet touch. A side of eggs or bacon can make it a full meal. To make these pancakes in the oven, preheat it to 400°F (200°C). Form the patties as you would for frying. Place them on a baking sheet lined with parchment paper. Brush them with a little oil. Bake for about 20 minutes, flipping halfway through, until they are golden and crisp. You now have a complete guide to making delicious pancakes. We covered essential ingredients, cooking steps, and key tips for success. Remember, choosing quality ingredients enhances your dish. Don’t forget common mistakes to avoid. Try fun variations to suit any diet. Finally, proper storage keeps leftovers fresh. With these insights, you can create amazing pancakes every time. Enjoy cooking and share your tasty results!$

Potato Onion Cheese Pancakes

Delicious and crispy pancakes made with grated potatoes, onions, and cheese.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

2 large potatoes, peeled and grated
1 medium onion, finely chopped
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup all-purpose flour
2 large eggs
1/4 teaspoon baking powder
to taste salt and pepper
2 tablespoons fresh chives, chopped (optional for garnish)
as needed oil for frying

Instructions

In a large bowl, combine the grated potatoes and chopped onion. Squeeze tightly to remove excess moisture.
Add the shredded cheese, flour, eggs, baking powder, salt, and pepper to the bowl. Mix until all ingredients are well incorporated.
Heat a non-stick skillet over medium heat and add a tablespoon of oil.
Using a spoon or your hands, form small patties from the potato mixture, about the size of your palm, and place them carefully in the skillet.
Cook for 4-5 minutes per side, or until golden brown and crispy. Add more oil as needed for frying.
Once cooked, transfer the pancakes to a paper towel-lined plate to absorb excess oil.
Garnish with fresh chives if desired and serve warm.

Notes

Serve warm and garnish with fresh chives for added flavor.

Keyword appetizer, cheese, pancakes, potato