Best 7 Cheese And Potato Pancakes Recipes

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Cheese and potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are made with a combination of grated potatoes, cheese, flour, and eggs, and are cooked in a pan until golden brown. The pancakes can be served with a variety of toppings, such as sour cream, salsa, or guacamole. They are also a great way to use up leftover mashed potatoes. If you are looking for a hearty and satisfying meal, cheese and potato pancakes are a great option.

Here are our top 7 tried and tested recipes!

BACON AND BLUE CHEESE POTATO PANCAKES



Bacon and Blue Cheese Potato Pancakes image

These delightful little morsels are good with anything! The blue cheese and bacon shine through in this easy recipe.

Provided by Web Spinner

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 12

Number Of Ingredients 11

4 slices bacon
2 pounds potatoes, cubed
⅓ cup crumbled blue cheese
¼ cup 1% low-fat milk
1 egg
3 green onions, thinly sliced
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup bread crumbs
1 ½ tablespoons olive oil
1 tablespoon butter

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels; chop into smaller pieces.
  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and return to the pot; mash slightly.
  • Stir bacon, blue cheese, milk, egg, green onions, salt, and pepper into the pot; mash mixture with a potato masher to desired consistency. Cool slightly, about 5 minutes.
  • Pour bread crumbs into a shallow bowl. Shape the potato mixture into twelve 1/2-inch thick cakes; dredge in bread crumbs.
  • Heat olive oil and butter in a large nonstick skillet over medium heat. Add 4 potato cakes; cook until browned, about 2 minutes per side. Repeat with remaining potato cakes. Cover and keep warm.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 17.2 g, Cholesterol 24.4 mg, Fat 5.8 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 320 mg, Sugar 1.3 g

POTATO AND CHEESE LATKES (POTATO AND CHEESE PANCAKES)



Potato and Cheese Latkes (Potato and Cheese Pancakes) image

These are the BEST LATKES (potato and cheese pancakes) that I, Alan Leonetti, have ever tasted, and I was raised on latkes all my life. This recipe was devised by my partner Dean Ramsey. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Potato

Time 30m

Yield 10-12 latkes

Number Of Ingredients 6

1 (6 1/4 ounce) package instant mashed potatoes
1 (14 ounce) can chicken broth
1/2 cup cheese (shredded 4-blend of Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero)
4 tablespoons butter
1/3 cup milk
1 egg

Steps:

  • Cook instant potatoes in a pot following package instructions. Instead of water, use chicken broth, 4 tablespoons of butter and 1/3 cup of milk.
  • After potatoes have been whipped, but are still hot, mix in the cheese.
  • Allow to cool and blend in the egg.
  • If potato mixture is too thick, add a little more butter.
  • In a large skillet pour in 1/2 inch of cooking oil (not olive oil). Heat oil until very hot and then with a tablespoon, drop in large globs of the potato mixture.
  • When the edges begin to turn a golden brown, then with a spatula, turn the latkes over and continue cooking until the other side is golden brown.

CHEESE AND POTATO PANCAKES



Cheese and Potato Pancakes image

This East European recipe was snagged off the internet specifically for my first participation in Zaar's World Tour 4!

Provided by Sydney Mike

Categories     Breakfast

Time 45m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 5

1 small onion, shredded
3 large potatoes, peeled, shredded
3 tablespoons all-purpose flour
1/4 cup olive oil, for frying
1 1/4 cups gouda cheese, shredded

Steps:

  • Add thin layer of olive oil to heated skillet, just enough to cover the bottom.
  • In a bowl, combine flour, onions and potatoes, then stir in cheese.
  • Spoon piles of potato/cheese mixture into hot skillet, making 3" rounds, 1" apart.
  • Cook cakes until golden and crispy, about 4 minutes on each side.
  • Remove cooked cakes and repeat process until 12 pancakes are finished.

Nutrition Facts : Calories 239.9, Fat 9.2, SaturatedFat 1.3, Sodium 11.8, Carbohydrate 36.2, Fiber 4.4, Sugar 1.9, Protein 4.2

POTATO PANCAKES W/KATENSPECK AND CHEESE (GERMAN)



Potato Pancakes W/Katenspeck and Cheese (German) image

Few things are more-identified w/traditional German cuisine than potato pancakes. This recipe from *Modern German Food* by Roz Denny takes your garden-variety potato pancake & expands it to include the flavors of ham & cheese. Katenspeck is from the word *Katen* & means "barn" in German, i.e. this ham is made farmhouse-style (cured, smoked & cooked). Roz's intro read: "Potato pancakes are a traditional Rheinland confection. Once it was mother who wielded the pan. Nowadays spec dys in bars & cafes are the ideal opportunity to sample this dish & there are street stalls selling them. The most famous is outside the Cologne railway station, so visitors have no excuse not to sample this delicacy! The pancakes are sometimes served w/applesauce, but this version w/chopped crispy Katenspeck, grated onion & cheese is always popular." Made me hungry just to think about it & the pic pushed me well over that hunger edge. (Pls see notes after prep Re cheese & cooking time). *Enjoy* !

Provided by twissis

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 kg firm potato (peeled)
1 small onion (grated)
2 1/2 tablespoons flour
1/2 teaspoon salt
fresh ground black pepper
1 tablespoon fresh parsley (chopped)
1 sprig fresh thyme (leaves from sprig, chopped)
115 g ham (finely chopped)
85 g emmenthaler cheese (coarsely grated, may use Swiss cheese)
canola oil (for frying)

Steps:

  • Coarsely grate potatoes & squeeze dry w/your hands or a colander, pressing down w/the back of a ladle.
  • Place in a bowl w/the grated onion & mix in the flour. Add salt, some freshly ground black pepper + herbs & set aside.
  • In a lrg non-stick fry pan, fry chopped ham till crisp. Remove ham from pan, but leave rendered fat in pan. Stir crisped ham + cheese into the potato mixture.
  • Heat 1 tbsp canola oil w/the rendered fat. When hot, drop in a rounded tbsp of potato mixture & flatten w/the back of a spoon to a round shape or as neatly as you can.
  • Fry for 2-3 min over med-heat till golden brown & flip to cook the other side. Repeat w/the mixture in batches. Top up the oil as needed & make sure it is hot b4 frying ea batch. Drain on paper towels, keep uncovered in a warm oven till all batches are cooked & then have a feast.
  • NOTE RE CHEESE: Suggested ideal subs for Emmenthal are: American Swiss cheese, Raclette, Gruyère, Jarlsberg & Alpine Lace from Wisconsin.
  • NOTE RE YIELD & TIMES: # of servings was shown, but not the yield. Since the pancakes are cooked in batches & w/o the yield, the cooking time was entirely guesstimated.

POTATO AND CHEESE PANCAKES



Potato and Cheese Pancakes image

"I enjoy these crispy pancakes with steak, asparagus and a Caesar salad," writes Otto Woltersdorf Jr. from his home in Chalfont, Pennsylvania. With flavored cream cheese, Swiss cheese and a hint of cayenne pepper, they're sure to be popular at your house, too.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 16 pancakes.

Number Of Ingredients 9

4 medium uncooked baking potatoes
1/2 cup spreadable chive and onion cream cheese
1 tablespoon all-purpose flour
1 egg
1/4 cup heavy whipping cream
1/2 to 1 teaspoon onion salt
1/8 teaspoon cayenne pepper
3/4 cup shredded Swiss cheese
1/4 to 1/3 cup canola oil

Steps:

  • Peel and grate potatoes; drain on paper towels. Squeeze dry and set aside. In a large bowl, beat cream cheese and flour until smooth. Stir in the egg, cream, onion salt and cayenne until blended. Stir in potatoes and cheese., In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by 1/3 cupfuls into skillet; press lightly to flatten. Fry for about 5 minutes on each side or until the potatoes are tender and golden brown. Drain on paper towels., Arrange patties in a single layer on a baking sheet. Freeze overnight or until thoroughly frozen. Place in a resealable plastic bag. May be frozen for up to 2 months., To use frozen potato pancakes: Place frozen pancakes on a lightly greased baking sheet. Bake at 400° for 10-12 minutes or until heated through.

Nutrition Facts : Calories 338 calories, Fat 18g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 229mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.

VEGETABLE STEW WITH POTATO AND CHEESE PANCAKES



Vegetable Stew with Potato and Cheese Pancakes image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 15

3 cloves garlic, smashed
1 pound, 16 to 20, crimini mushrooms, halved
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, chopped
Salt and freshly ground black pepper
1 (15-ounce) can chick peas, garbanzo beans, drained
1 1/2 teaspoons ground cumin
1 (28-ounce) can diced tomatoes, in puree
2 tablespoons fresh rosemary leaves, finely chopped
2 pounds all purpose potatoes, such as Russets, about 3 large potatoes, peeled and shredded
1 small onion, grated
3 tablespoons all-purpose flour
1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece
Olive or vegetable oil, for frying

Steps:

  • In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.
  • Heat a nonstick skillet over medium high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process.
  • Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew.

POTATO PANCAKES WITH CHEDDAR, CHIVES, AND CREAM CHEESE IN THE MIDDLE



Potato Pancakes with Cheddar, Chives, and Cream Cheese in the Middle image

I have been making potato pancakes out of leftover mashed potatoes as long as I can remember. I jazzed these up a little for the Philly contest. These are cripsy on the outside, creamy and soft on the inside.

Provided by Jane Whittaker

Categories     Potatoes

Time 30m

Number Of Ingredients 7

2 c mashed potatoes made with butter, milk salt and pepper
1 Tbsp chopped fresh chives, more if you like them
2/3 c cheddar cheese, shredded
1/3 c flour
1 large egg
5 Tbsp cream cheese
2/3 c seasoned bread crumbs, we like italian

Steps:

  • 1. Mix together everything but the bread crumbs and cream cheese with a mixer.
  • 2. Cut the cream cheese into little squares, about a tablespoon a square.
  • 3. Take 1/4 or 1/5 of the mixture, form a patty in your hand, place a square of cream cheese in the middle, and form the potato mixture around it.
  • 4. Reform back into a patty.
  • 5. Put the bread crumbs into a shallow plate and press the patties on both sides into the crumbs.
  • 6. Refrigerate for an hour to give flavors a chance to marry.
  • 7. Heat 1 inch of oil in a skillet. Fry on both sides until browned and crispy.

Tips:

  • Use a large mixing bowl to combine the ingredients, this will make it easier to mix everything together.
  • Grate the potatoes using a large-holed grater. This will help them cook evenly.
  • Squeeze the grated potatoes in a clean kitchen towel or cheesecloth to remove excess moisture. This will help the pancakes hold their shape and not be too soggy.
  • Use a non-stick skillet to cook the pancakes. This will prevent them from sticking and breaking.
  • Heat the skillet over medium heat. If the skillet is too hot, the pancakes will burn before they have a chance to cook through.
  • Cook the pancakes for 2-3 minutes per side, or until they are golden brown. Don't overcrowd the skillet, or the pancakes will not cook evenly.
  • Serve the pancakes immediately with your favorite toppings.

Conclusion:

Cheese and potato pancakes make a delicious and easy breakfast, lunch, or dinner. They are a great way to use up leftover potatoes and cheese, and they can be easily customized to your liking. By following these tips, you can make perfect cheese and potato pancakes every time.

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