Welcome back to my cozy corner of the internet, where I share my favorite recipes and the stories behind them! Today, I’m thrilled to introduce you to a recipe that’s very close to my heart: Cheesy Potato Pancakes. This delightful dish brings back fond memories of family brunches and holiday gatherings, where the aroma of frying potatoes and melted cheese filled the house, making everyone’s mouth water in anticipation.
I remember one particular winter break when my cousin from Wisconsin visited us. Known for her love of cheese, she introduced us to a version of potato pancakes that included gooey Monterey Jack cheese at the center. It was an instant hit, adding a creamy richness to the traditional recipe that made it even more irresistible. This twist on the classic potato pancake quickly became a family favorite, and we now make it a point to prepare it whenever we have a family get-together.
One of the things I love about this recipe is its versatility. While Monterey Jack cheese provides a mild, melty center, you can easily experiment with other cheeses like sharp cheddar or even a bit of blue cheese for a stronger flavor. For those who enjoy a bit of spice, adding a dash of cayenne pepper to the potato mixture can give the pancakes a delightful kick. And if you’re feeling extra indulgent, top these pancakes with a dollop of sour cream and a slice of smoked salmon – it’s pure heaven!
Whether you’re making these for a weekend brunch, a holiday feast, or just a cozy family dinner, Cheesy Potato Pancakes are sure to please everyone at the table. So, gather your ingredients and let’s get cooking – I promise, you’re in for a treat!
How to Make Cheesy Potato Pancakes
Ingredients
- 3.5 oz Monterey Jack cheese
- 1 teaspoon salt
- 6 medium russet potatoes (approximately 2 lbs, gives about 6 cups grated potatoes)
- 2 large eggs (whisked)
- 1/2 teaspoon ground black pepper
- 2 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 3-4 scallions
- Vegetable oil for frying
- Sour cream for serving
Directions
- Cut the Monterey Jack cheese into thin 1-inch squares and set aside. Slice the scallions thinly.
- Grate the potatoes with a box grater. If using a food processor, use the blade attachment to chop the shredded potatoes into shorter pieces.
- Soak the grated potatoes in cold water for about 10 minutes. Drain and squeeze out as much water as possible.
- In a large bowl, mix the grated potatoes, sliced scallions, garlic, eggs, flour, salt, and black pepper until well combined.
- Heat approximately 1/4 inch of vegetable oil in a frying pan over medium-high heat.
- Drop about 1 heaping tablespoon of the potato mixture into the hot oil, flatten it, and place a slice of cheese in the center. Cover the cheese with an additional 1/2 tablespoon of the potato mixture.
- Cook about 3-4 pancakes at a time, making sure not to overcrowd the pan. Cook each pancake for about 3 minutes on each side, or until they are golden brown and fully cooked. Remove and drain on paper towels.
- Serve the pancakes warm with sour cream. Smoked salmon is also a delightful addition.
FAQs:
Can I use a different type of cheese for these potato pancakes?
Yes, you can substitute Monterey Jack cheese with other melting cheeses like cheddar, mozzarella, or gouda. This will slightly alter the flavor but will still provide a delicious cheesy center.
Do I need to peel the potatoes before grating them?
It’s recommended to peel the potatoes before grating to achieve a smoother texture in your pancakes. However, if you prefer a more rustic texture, you can leave the skins on.
Why do I need to soak the grated potatoes in cold water?
Soaking the grated potatoes in cold water helps remove excess starch, which can prevent the pancakes from becoming too dense and sticky. Additionally, it helps the potatoes stay crispier when fried.
Can I make these pancakes ahead of time?
While these pancakes are best served fresh, you can make them ahead and reheat them in the oven. Place them on a baking sheet and reheat at 350°F (175°C) for about 10 minutes to regain their crispiness.
What can I serve with these cheesy potato pancakes?
These pancakes are versatile and can be served with sour cream, smoked salmon, applesauce, or even a fresh salad. They also pair well with eggs for a hearty breakfast.
How do I prevent the potato pancakes from falling apart while frying?
To keep the pancakes from falling apart, ensure you squeeze out as much water as possible from the grated potatoes. Additionally, make sure the oil is hot enough before frying, as this helps to quickly set the outside of the pancakes.
Cheesy Potato Pancakes
Ingredients
- 6 medium russet potatoes about 2 lbs, yields about 6 cups grated potatoes
- 3-4 scallions
- 2 garlic cloves pressed
- 2 large eggs beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3.5 oz Monterey Jack cheese
- Vegetable oil for frying
- Sour cream for serving
Instructions
- Slice the cheese into thin 1-inch squares and set aside. Thinly slice the scallions.
- Grate the potatoes using a box grater. If using a food processor, pulse the shredded potatoes with the blade attachment to cut the long strands.
- Soak the grated potatoes in cold water for about 10 minutes. Drain and squeeze out as much water as possible.
- In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt, and pepper. Mix well.
- Heat about 1/4 inch of oil in a frying pan over medium-high heat.
- Drop about 1 heaping tablespoon of the potato mixture into the oil, flatten it, and place a slice of cheese in the middle. Cover the cheese with a bit more potato mixture (about 1/2 tablespoon).
- Cook about 3-4 pancakes at a time, ensuring not to overcrowd the pan. Cook each pancake for about 3 minutes on each side, or until golden brown and cooked through. Remove the pancakes and drain on paper towels.
- Serve warm with sour cream. Smoked salmon also makes a great addition to these pancakes.
