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Potato pancakes with cheese

Potato Pancakes with Cheese

Quick to throw together from everyday ingredients — really tasty and simple! Cheesy potato pancakes couldn't be easier to make. The only thing that sets them apart from the classic kind is the add-in. Along with cheese, you can mix in fresh herbs, different spices, or vegetables other than potato. Perfect for a quick snack!

Julia M.

Recipe author

Composition / ingredients

Servings:

Potatoes

Egg

Flour

Hard cheese

100

Fresh herbs

Vegetable oil

Salt

Dry seasonings

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 28 % 8 g

Carbohydrates 52 % 15 g

156 kcal

GI: 87 / 0 / 13

Cooking method

Cooking time: 40 min

Step 1:

How do you make cheesy potato pancakes? Gather your ingredients. Peel the potatoes and rinse off any dirt. Use any cheese you like, as long as it grates easily. Any fresh herbs work — I used parsley.
Step 2:

Grate the peeled potatoes on the fine holes of a box grater into a deep bowl. If they release liquid, drain it off.
Step 3:

Next, grate the cheese — I like it on the fine holes too. Rinse the herbs under running water and pat them dry, then chop them finely and add to the bowl.
Step 4:

Crack in one egg. Season with salt and spices to taste. Add a little flour — it helps bind the ingredients together. Mix everything in the bowl until smooth.
Step 5:

Heat a skillet until hot and add a little vegetable oil. You can spoon the potato mixture into the pan or shape it into small patties by hand.
Step 6:

Fry the pancakes over low heat for 2–3 minutes per side. They should turn golden and cook through inside.
Step 7:

The finished pancakes are incredibly good hot with sour cream. Enjoy!

Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Here's an easy way to check if the oil in the skillet is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, the point at which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with a few exceptions, have a low smoke point; they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.