Ingredients
Scale
- 4 medium potatoes, peeled and grated
- 1 large onion, finely chopped
- 1 cup shredded cheese (cheddar or your favorite variety)
- 2 eggs
- ½ cup flour (or gluten-free alternative)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 3 tablespoons olive oil or cooking oil
Instructions
- Grate the potatoes: Peel and grate the potatoes using a coarse grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out excess moisture to ensure crispiness.
- Prepare the onions: Peel and finely chop the onion. For a milder flavor, rinse the onion in cold water and pat dry.
- Mix ingredients: In a large mixing bowl, combine grated potatoes, chopped onion, shredded cheese, eggs, flour, salt, pepper, and parsley. Mix thoroughly. If the mixture is too loose, add flour one tablespoon at a time until it holds together.
- Heat the oil: Warm 2–3 tablespoons of olive oil in a large non-stick skillet over medium heat. Test the oil by dropping a small amount of batter in; it should sizzle.
- Form pancakes: Scoop a portion of the potato mixture and shape it into 2–3 inch patties about ½ inch thick. Place in the skillet, leaving space between each pancake.
- Cook pancakes: Cook 4–5 minutes on the first side until golden brown. Flip carefully and cook another 4–5 minutes on the second side. Adjust heat to avoid burning.
- Drain excess oil: Transfer pancakes to a plate lined with paper towels to remove excess oil.
- Serve: Serve immediately with sour cream, yogurt, fresh herbs, or a light salad.
Notes
Partially prepare by grating potatoes and chopping onions ahead of time.
Customize with cooked turkey bacon or chicken ham for a savory variation.
Add herbs or vegetables like spinach or zucchini for extra nutrition.
Ensure potatoes are well-drained for maximum crispiness.
- Prep Time: 15
- Cook Time: 12