Cheesy Potato and Onion Breakfast Pancakes
Servings: 6 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
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.
Variations and substitutions:
This recipe has cheddar cheese in it but any additional or variety of cheese would be excellent. You can’t go wrong with cheese and potatoes.