Let Me Tell You About These Pancakes…
So, picture this: it’s raining buckets outside, your socks are mismatched again (mine always are), and you’re just not in the mood for another boring sandwich. That’s exactly when I started making these Potato and Onion Cheese Pancakes. First time I threw them together was on a lazy Sunday, thinking, “Eh, what’s the worst that can happen?” Fast forward, now my family treats them like the lost city of gold when I make them—which is honestly a bit much, but who’s complaining? Plus, I once burned the first batch so badly my dog wouldn’t even sniff them, so I swear there’s hope if you’re not a pancake wizard.
Why You’ll Love Making (and Eating) These
I make this when I need comfort food with a bit of oomph (and when there’s a sad, sprouting potato staring at me.) My family actually goes a bit wild for these; even my teenage son puts his phone down, which says a lot. The real kicker? You probably have the stuff you need already, or close enough. One time I ran out of onions and just used some spring onions from the garden—worked a treat, and gave me an excuse to get outside for two seconds. Oh, and the cheese melts in the middle like a warm hug, though I have absolutely set off the smoke alarm trying to get that perfect crispy bottom.
Here’s What You’ll Need (and Some Cheeky Swaps)
- 2 large potatoes, peeled (I sometimes just scrub ‘em and leave the skins on—it’s rustic, right?)
- 1 medium onion, coarsely grated (Red or white both work. My grandmother swore by sweet onions, but honestly, use what’s rolling around in your veggie drawer.)
- 1 cup (about a big handful) grated cheese—cheddar is my usual suspect, but mozzarella or even a bit of crumbled feta works when that’s all I’ve got
- 2 eggs
- 3 heaped tablespoons plain flour (gluten-free flour works, if you’re going that way)
- Salt and black pepper—however much you reckon
- Oil or butter for frying (I go for olive or sometimes a bit of old-school sunflower)
- Optional: a sprinkle of paprika, or if you’re feeling brave, a pinch of chili flakes
How I Actually Make Them
- Prep the goodness: Grate your potatoes and onion. Now, this bit’s important—grab a clean tea towel, pile on the potato-onion stuff, and wring it out. If you skip this, your pancakes might turn out soggy (trust me, I did it once and they were basically potato soup in disguise).
- Mix it up: Toss the dry potato and onion into a big bowl. Add the cheese, eggs, flour, salt, pepper, and whatever extras you fancy. Stir it up with a fork or your (clean) hands. At this point, the mix usually looks a bit peculiar, but that’s normal. I usually sneak a pinch to check the seasoning—don’t tell anyone.
- Heat the pan: Get a good glug of oil in a frying pan—medium heat works for me. I once tried making these on high to speed things up; ended up with burned outsides and raw insides. So, patience wins here.
- Cook: Scoop out a big spoonful of the mix and sort of plop it into the pan. Flatten it out with a spatula, but not too thin. Fry for about 3–4 minutes per side (or until golden and crispy). Flip once, bravely. If it falls apart a bit, just smush it back together.
- Serve: Stack ‘em up, hot off the pan. Actually, I think these taste even better the next day, cold from the fridge. Not that they usually last that long; my lot inhale them like they’ve never seen food before.
Some Honest Notes From My Messy Kitchen
- Wringing the potatoes really does make a difference. I once tried skipping it (lazy, I know), and they were basically gummy mashed potatoes. Gross.
- Don’t panic if your first pancake looks like a pancake crime scene. The pan gets better as you go.
- Actually, I find it works better if you use a non-stick pan, but any sturdy frying pan will do with enough oil (just be careful about sticking).
What Else Can You Try? Well…
- Once I chucked in some grated zucchini and it was surprisingly good—except I forgot to wring it dry, so it was a bit mushy. Rookie move.
- I’ve swapped the cheese for blue cheese before; it’s intense, but if you’re a fan, give it a go.
- One time, I tried to make them with sweet potatoes—didn’t quite hold together the same way. Wouldn’t rush to do that again, but maybe with more egg?
If You Don’t Have The Gear…
No food processor? Just old-fashioned grating, elbow grease and a bit of cursing under your breath gets you there. And if you don’t have a proper spatula, I’ve used an old fish slice more times than I can count.
Will They Keep? Err—Maybe
Technically, you can store these in an airtight container in the fridge for two, maybe three days. You could even freeze, though they get a bit soggy on defrost. But honestly, in my house they never last more than a day!
How I Like To Serve ‘Em
We pile ours high with a dollop of sour cream and a sprinkle of chives. My partner loves a splash of hot sauce (I think he just likes pain). Oh, and sometimes on lazy evenings, we make these the star and just eat them straight out of the pan. No shame.
Things I’ve Learned The Hard Way
- Don’t rush the frying. I once tried to get clever and crank the heat up; outside was black, inside was raw. Took ages to clean the pan too.
- It’s better to make smaller pancakes so flipping’s easier. Unless you’ve got magic wrists or something.
- Actually, letting the mix rest for a few minutes seems to help it hold together—not sure if it’s science, but it works for me.
People Keep Asking…
- Can I make these gluten-free? Definitely. Just use your favorite gluten-free flour. They come out a bit softer—still tasty though.
- Do I have to peel the potatoes? You don’t. I usually do if they’re gnarly, but a good scrub works, too. More fiber, or so they say.
- Can I bake them instead? You probably can, but they don’t get that same crispy edge. I did it in the oven once at 200°C/400°F for about 20 mins each side, and they were fine, just not as moreish. Maybe check this link for some oven advice: Smitten Kitchen’s potato pancakes.
- What’s the best cheese? I stick with cheddar or a good sharp Red Leicester, but I saw someone online using smoked cheese and now I want to try that. (If you’re a cheese nerd, check this cheese varieties guide.)
- Why are my pancakes falling apart? Usually too much moisture or not enough flour/egg. Try squeezing out the mix more. Or just accept crispy bits in the pan—they’re kind of a bonus.
Totally off topic: has anyone else noticed how potatoes multiply if you leave them in the dark cupboard for a week? Not just me? Anyway—if you give these pancakes a try and they don’t look like the ones on Pinterest, welcome to the club. They’ll taste ace either way, promise.
Ingredients
- 3 medium potatoes, peeled and grated
- 1 medium onion, finely chopped
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
Instructions
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1Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
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2In a large bowl, combine grated potatoes, chopped onion, shredded cheddar cheese, eggs, flour, salt, and black pepper. Mix well until fully combined.
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3Heat vegetable oil in a large nonstick skillet over medium heat.
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4Scoop about 1/4 cup of the potato mixture for each pancake and gently flatten in the skillet.
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5Cook pancakes for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
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6Serve hot, garnished with your favorite toppings such as sour cream or fresh herbs.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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