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Cheesy Potato Pancakes

Cheesy Potato Pancakes

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
CUTES12

CUTES12

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet

Directions

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

SouthernMaster
120

SouthernMaster

9/18/2014

Enjoyed it immensely!

Baking Nana
29

Baking Nana

5/26/2012

Excellent! I grated the potato into my salad spinner full of cold water, then rinsed the potatoes and spun them dry. I omitted the onion salt and added 1/2 of a small white onion, finely diced. Instead of bacon bits, I fried 3 slices of bacon and crumbled it into the potato mixture. Initially I made 3 large pancakes then for the next batch I did much smaller ones, about a Tablespoon full each. We really liked the crispy edges. These are a little peppery, which we like but if I were making these for company I would cut the pepper to 1/2 tsp. Thanks for a great breakfast treat!

MexicoKaren
13

MexicoKaren

8/28/2012

These were a hit with my husband, and they are pretty easy to make. I do think that they might be better with shredded pre-cooked potatoes, as they were a bit gummy, but living in Mexico, I cannot get russet potatoes, and our potatoes are high in water content. All in all, well worth making again. Like another reviewer suggested, I think I'll add minced onion next time. Great side dish with ham and succotash! Thanks for the good recipe.

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