Cheesy Potato Pancakes Food

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!

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.

CHEESY POTATO PANCAKES

Steps:

• Combine all ingredients.
• Make into individual patties.
• Size of pattie will determine how many servings you will have.
• Fry in skillet with oil till light golden brown on both sides.

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.

CHEESY PARMESAN POTATO PANCAKES

Steps:

• 1. In a large bowl add the cold mashed potatoes, flour, and chopped chive. Add salt and pepper. Stir to blend together.
• 2. Now add in the garlic juice, about half of the milk, and large egg. Stir until blended together. Instead of grated onions, I chose to use pure garlic juice I had ordered from Amazon.
• 3. Now add in the Parmesan cheese shreds and stir again.
• 4. Add additional milk if you prefer a thinner pancake.
• 5. Add olive or canola oil to large skillet and heat over medium-high heat. Then using a scoop or large spoon, spoon batter into the heated skillet. Allow to cook about 3-4 minutes per side till golden brown.
• 6. Remove from skillet top with butter, and sour cream or apple sauce, or both if desired while they are still hot. Serve and enjoy.

CHEESY POTATO PANCAKES WITH VEGGIES

Steps:

• Preheat broiler. Mix potatoes, broccoli, 1 cup of the cheese, the eggs, onion and seasonings.
• Melt 1 Tbsp. of the butter in large nonstick skillet on medium heat. Spoon 2 Tbsp. of the potato mixture into skillet; press lightly to flatten. Repeat with the remaining potato mixture, allowing about 1 inch between pancakes. (You should be able to cook 6 to 8 pancakes at a time.) Cook 2 to 3 min. on each side or until crisp and golden brown on both sides. Drain on paper towels; place on ungreased baking sheets. Repeat with remaining potato mixture, adding remaining butter as needed. Sprinkle evenly with cheese.
• Broil pancakes, 4 to 6 inches from heat, 1 to 2 min. or until cheese is melted.