Cheesy Parmesan Potato Pancakes Food

CHEESY POTATO PANCAKES

Steps:

• Mix together potatoes, eggs, and milk in a large bowl.
• Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• Heat corn oil and butter in a large skillet over medium heat.
• Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
• Drain cooked pancakes on paper towel-lined plate.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

POTATO PANCAKES II

Steps:

• In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

CHEESY POTATO PANCAKES RECIPE BY TASTY

Steps:

• Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
• Set aside and grate the onion.
• Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
• Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
• Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
• Serve with sour cream and green onions on top, and enjoy!
• Enjoy!

PARMESAN POTATO PANCAKE

Steps:

• Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
• Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
• Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

CHEESY POTATO PANCAKES WITH SAUSAGE

Steps:

• Cook and crumble sausage patties in large skillet over medium heat until no longer pink. Drain, if necessary.
• Spray skillet or griddle with no stick spray. Heat skillet over medium-high heat or electric griddle to 375.
• Combine pancake mix and potato flakes in large bowl, whisk together milk, eggs, oil and syrup, if using. Add liquids to dry ingredients, stirring just until large lumps disappear. Blend in carrots, green onions, parmesan cheese and cooked sausage.
• Pour 1/4 cup batter for each pancake onto hot skillet or griddle. Cook for 3 minutes. Turn. Cook 2-3 minutes more or until golden brown. Place 3 or 4 pancakes on dinner plate. Sprinkle with cheddar cheese and serve.

CHEESE AND POTATO PANCAKES

Steps:

• Add thin layer of olive oil to heated skillet, just enough to cover the bottom.
• In a bowl, combine flour, onions and potatoes, then stir in cheese.
• Spoon piles of potato/cheese mixture into hot skillet, making 3" rounds, 1" apart.
• Cook cakes until golden and crispy, about 4 minutes on each side.
• Remove cooked cakes and repeat process until 12 pancakes are finished.