This Cheesy Potato and Onion Breakfast Pancakes recipe is inspired by the ultimate breakfast and brunch comfort food - hash browns! The grated potatoes, grated onions, and shredded cheese form cute little pan-fried pancakes that ensure a cozy start to your day.
Everyone loves hash browns and everyone loves pancakes. Now you can have them both at the same time!
For this recipe, it is critical to remove the extra moisture from the potatoes and onions. Really take the time to wring out as much of the water as possible. The potatoes will get much more crispy the less moisture they have. Otherwise, they can stay soggy and never fully cook through.
Scoop about ¼ cup of the potato mixture into a circle mold or cookie cutter and onto a parchment lined cookie sheet, pressing down lightly with a spatula to flatten. Repeat with the whole mixture. Place onto the pan one by one.
Cook the hash browns for about 3-4 minutes per side, or until they are golden brown and crispy.
Remove the hash browns from the pan and pat off any excess oil.
Serve the hash browns hot with scallions and enjoy! You can also top with sour cream or crème fraîche to add a nice balance to the dish.
Cheesy Potato and Onion Breakfast Pancakes FAQS:
You will need the following ingredients: potatoes, onion, egg, salt, pepper, flour, oil, cheddar cheese, scallions
You will need the following supplies: skillet, grater, mixing bowls, kitchen towel
Add leftovers to a covered dish and refrigerate for up to 5 days or freeze for up to 3 weeks. Make sure to properly store in the freezer to reduce any chance of frostbite.
These Cheesy Potato and Onion Breakfast Pancakes are best enjoyed hot, right off the pan.
Notes:
- Do not skip the step of removing the extra moisture from the potatoes and onions. Any extra juices will not be your friend. Really take the time to wring out as much of the water as possible. The potatoes will get much more crispy the less moisture they have.
- This recipe has cheddar cheese in it but any additional or variety of cheese would be excellent. You can never go wrong with cheese and potatoes!
Cheesy Potato and Onion Breakfast Pancakes
Ingredients
- 2 large potatoes, peeled and grated
- 1 small white onion, grated
- 1 egg, beaten
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon vegetable oil
- ½ cup shredded cheddar cheese
- Scallions, garnish
- Sour cream, garnish (optional)
Instructions
- In a large bowl, mix together the grated potatoes and onion. Squeeze out any excess moisture using a clean kitchen towel or paper towels.
- Add the beaten egg, flour, salt, and black pepper to the bowl and mix well until all ingredients are combined.
- Heat the vegetable oil in a large non-stick pan or skillet over medium heat.
- Scoop about ¼ cup of the potato mixture into a circle mold or cookie cutter and onto a parchment lined cookie sheet, pressing down lightly with a spatula to flatten. Repeat with the whole mixture. Place onto the pan one by one.
- Cook the pancakes for about 3-4 minutes per side, or until they are golden brown and crispy.
- Remove the pancakes from the pan and pat off any excess oil.
- Serve the pancakes hot with scallions and sour cream and enjoy!
Notes
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