It was one of those chilly autumn mornings when I was craving something hearty and comforting for breakfast. That’s when I remembered my grandma’s famous Potato and Onion Cheese Pancakes – the ones she used to make for me when I was a kid. I can still smell the aroma of sizzling potatoes, caramelized onions, and melted cheese wafting through the kitchen.
Grandma would grate the potatoes and onions, then carefully fold them into a simple batter, creating these golden brown, savory pancakes. She’d serve them piping hot, topped with a dollop of cool sour cream and a sprinkle of fresh chives. It was the perfect balance of crispy edges, fluffy interiors, and rich, cheesy flavor. I can’t tell you how many times I went back for seconds (or thirds!) of her Potato and Onion Cheese Pancakes.
Why This Potato and Onion Cheese Pancakes Recipe Will Become Your Go-To
The Secret Behind Perfect Potato and Onion Cheese Pancakes
What makes this Potato and Onion Cheese Pancakes recipe so special is the unique technique of grating the potatoes and onions, rather than just dicing them. This creates a wonderfully light and airy texture in the pancakes, almost like a latke or hash brown. The grated veggies also infuse every bite with their natural sweetness and moisture, so you don’t end up with dry, dense pancakes. And of course, the generous amount of melty cheese takes these to the next level of deliciousness.
Essential Ingredients You’ll Need
- Potatoes – I prefer to use Russet or Yukon Gold potatoes, as they have a high starch content that helps bind the pancakes together.
- Onions – Yellow or white onions work best, as they have a slightly sweeter flavor that complements the cheese.
- Eggs – These act as the binder, helping to hold the pancakes together.
- All-Purpose Flour – Just a small amount to give the batter a little more structure.
- Cheddar Cheese – I like to use a sharp cheddar for maximum cheesy flavor, but you can also experiment with other melty cheese varieties.
- Salt and Pepper – To season the pancakes and bring out all the flavors.
Step-by-Step Potato and Onion Cheese Pancakes Instructions
Preparing Your Potato and Onion Cheese Pancakes
These Potato and Onion Cheese Pancakes come together quickly, with just a few simple steps. You’ll need a box grater, a skillet, and about 30 minutes from start to finish. Let’s get started!
1- Preheat your oven to 200°F to keep the cooked pancakes warm while you prepare the rest.
2- Grate the potatoes and onions using the large holes of a box grater. Be sure to squeeze out any excess moisture from the grated veggies before adding them to the batter.
3- In a large mixing bowl, whisk together the eggs, flour, salt, and pepper until well combined. Then fold in the grated potatoes and onions, as well as the shredded cheddar cheese.
4- Heat a large skillet or griddle over medium heat and coat with a thin layer of oil or butter. Scoop heaping 1/4 cup portions of the batter onto the hot surface, flattening them slightly with a spatula.
5- Cook the Potato and Onion Cheese Pancakes for 3-4 minutes per side, or until golden brown and crispy on the edges.
6- Transfer the cooked pancakes to the warm oven to keep them crisp while you finish the batch.
Pro Tips for Success
The key to perfect Potato and Onion Cheese Pancakes is to make sure you squeeze out as much moisture as possible from the grated veggies. This will prevent the batter from getting watery and ensure a crisp exterior.
Another tip is to use a generous amount of oil or butter in the skillet – this creates that lovely golden-brown color and crunchy texture. And be patient when cooking, letting the pancakes develop that beautiful sear before flipping.
Serving and Storing Your Potato and Onion Cheese Pancakes
Perfect Pairings for Potato and Onion Cheese Pancakes
These savory Potato and Onion Cheese Pancakes make a fantastic breakfast, brunch, or even a light dinner. I love to serve them with a fresh green salad, roasted tomatoes, or a dollop of cool sour cream. They also pair beautifully with a mimosa or a hot cup of coffee.
Storage and Make-Ahead Tips
Leftover Potato and Onion Cheese Pancakes can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply pop them in the oven at 350°F for 5-10 minutes until warmed through and crispy again.
You can also make the batter ahead of time and refrigerate it for up to 2 days before cooking. This makes for an easy, quick breakfast on busy mornings. Just scoop and cook as needed.
Variations and Dietary Adaptations for Potato and Onion Cheese Pancakes
Creative Potato and Onion Cheese Pancakes Variations
While the classic version with cheddar cheese is hard to beat, you can easily switch things up with this recipe. Try adding diced ham, crumbled bacon, or sautéed spinach to the batter for a heartier meal. Or experiment with different cheeses like Swiss, Gruyère, or even a sprinkling of Parmesan.
For a seasonal twist, fold in grated zucchini or shredded carrots in the summer, or swap the onions for sautéed leeks or shallots in the winter.
Making Potato and Onion Cheese Pancakes Diet-Friendly
To make these Potato and Onion Cheese Pancakes gluten-free, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. For a dairy-free version, use your favorite plant-based cheese alternative or omit the cheese altogether.
If you’re watching your carbs, you can reduce the amount of potato and increase the proportion of grated onion in the batter. This will still give you that savory, pancake-like texture without as many starchy carbs.
Frequently Asked Questions
Q: Can I use pre-shredded cheese in this recipe?
A: You can, but I recommend shredding a block of cheese yourself instead. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly in the pancakes.
Q: How do I know when the Potato and Onion Cheese Pancakes are done cooking?
A: Look for a deep golden-brown color on the edges and bottom of the pancakes. You can also gently lift one with a spatula to check the underside – it should be crisp and evenly cooked.
Q: Can I freeze the Potato and Onion Cheese Pancakes?
A: Yes, you can! Just let the cooked pancakes cool completely, then stack them with parchment paper in between and place in an airtight container or ziplock bag in the freezer. They’ll keep for up to 3 months. Reheat in the oven at 350°F until warmed through.
Q: How many Potato and Onion Cheese Pancakes does this recipe make?
A: This recipe will yield approximately 12-15 pancakes, depending on how much batter you scoop per pancake. It’s a great recipe to feed a crowd or have leftovers for the week.
Q: Why are my Potato and Onion Cheese Pancakes falling apart?
A: If your pancakes are falling apart, it’s likely because you didn’t squeeze out enough moisture from the grated potatoes and onions. Be sure to wring them out really well before adding to the batter. You can also try adding an extra egg to help bind the pancakes together.
Potato and Onion Cheese Pancakes
- Total Time: 20
- Yield: 12 pancakes
Description
These Potato and Onion Cheese Pancakes are a savory and satisfying weeknight meal. Crispy on the outside and tender on the inside, they’re packed with flavor from the grated potatoes, onions, and melted cheese.
Ingredients
– 2 medium potatoes, peeled and grated
– 1 small onion, grated
– 2 eggs, beaten
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded cheddar cheese
– 2 tablespoons vegetable oil, for cooking
Instructions
1. – In a large bowl, combine the grated potatoes, onion, eggs, flour, baking powder, salt, and pepper. Mix until well incorporated.
2. – Stir in the shredded cheddar cheese.
3. – Heat a large skillet over medium heat and add 1-2 tablespoons of vegetable oil.
4. – Scoop heaping tablespoonfuls of the potato mixture into the hot skillet, flattening them slightly.
5. – Cook for 2-3 minutes per side, or until golden brown and crispy.
6. – Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
7. – Serve the Potato and Onion Cheese Pancakes warm, garnished with additional cheese, sour cream, or chopped green onions if desired.
Notes
For a richer flavor, try using a blend of different cheeses, such as cheddar and Parmesan. You can also experiment with adding other grated vegetables like carrots or zucchini. These pancakes reheat well in the oven or a skillet, making them a great make-ahead option.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Conclusion
Potato and Onion Cheese Pancakes are the ultimate in savory, comforting breakfast indulgence. With their crispy edges, fluffy centers, and melty cheese, they’re sure to become a new family favorite. I hope this recipe brings back memories of your own grandma’s cooking, or inspires you to create new traditions in your kitchen.
So what are you waiting for? Grab those potatoes and onions and get to grating – it’s pancake time! Let me know how your Potato and Onion Cheese Pancakes turn out in the comments below. I can’t wait to hear all about it.
