87% would make this again

Cheesy Potato Pancakes

Q: Why are my cheesy potato pancakes soggy instead of crispy?

Too much moisture and low heat are the culprits. Squeeze grated potatoes really dry, or add a spoon of flour/breadcrumbs to mashed ones. Make sure the pan is hot before cooking and don’t crowd it, pancakes should sizzle right away.

Q: Why do mine fall apart when I flip them?

They need stronger binding. Use enough egg and flour (or cornstarch), shape the patties firmly, and chill briefly if the mix is soft. Let the bottoms brown before flipping so they hold together.

Q: What type of potatoes give the best texture?

Russets are best for crisp grated pancakes. For mashed potato versions, use drier mash (not too creamy). Some cooks mix cooked and raw grated potatoes for a crispy outside and fluffy inside.

Q: Which cheese works best?

Good melters like cheddar, gouda, mozzarella, or fontina mix in well. Shred it so it blends evenly, and don’t overload or the pancakes turn greasy. For stuffed centers, seal the cheese inside tightly so it melts without leaking.

Q: Can I make them ahead or freeze them?

Yes! Cook, cool, then freeze on a tray before bagging. Reheat in a skillet or hot oven until crisp (never the microwave). In the fridge they’ll last 2–3 days.

Q: Can I bake them instead of frying?

Yes, just brush with oil and bake at 425°F / 220°C, flipping once. They won’t be quite as crunchy as pan-fried, but they’ll still turn golden and tasty.

Vish G

August 29, 2025

Cheesy Potato Pancakes are crispy on the outside, soft and cheesy in the middle, and impossible to stop at just one. A clever way to turn humble potatoes into something you actually crave. Grab the sour cream and lets go!

PREP TIME

25 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

900 g / 2 lbs floury potatoes (russet or Maris Piper work best)
1 small onion, grated and liquid squeezed out well
120 g / 1 cup grated sharp cheddar cheese
30 g / ¼ cup grated Parmesan cheese
2 tbsp fresh chives, finely chopped (optional)
2 large eggs
60 g / ½ cup plain flour (plus a little extra if mixture feels too soft)
1 tsp sea salt
½ tsp black pepper
3–4 tbsp vegetable oil, for frying
Sour cream, ranch or dipping sauce of choice, to serve

Instructions

Peel and chop the potatoes into chunks, place in a pot of cold salted water, and bring to a boil. Cook until very soft, about 15–18 minutes.
Drain the potatoes really well, then return them to the hot pot for a minute to steam off excess moisture. Mash until smooth and let them cool slightly.
Add the grated onion (squeezed dry), cheddar, Parmesan, chives if using, eggs, flour, salt, and pepper to the mashed potatoes. Stir until fully combined. The mixture should hold its shape when pressed together. If it feels sticky or loose, add a spoonful more flour.
Scoop out portions with a spoon or small scoop and shape into patties about 1 cm / ½ inch thick. Place them on a plate or tray and chill in the fridge for 10 minutes to firm up.
Heat 2–3 tbsp of oil in a large non-stick frying pan over medium heat. Place the pancakes in batches without crowding the pan.
Cook for 3–4 minutes per side until golden and crisp, adjusting the heat if they brown too quickly before the inside heats through.
Remove and set on a wire rack or paper towel to keep them crisp while you finish the rest.
Serve warm with sour cream, ranch, or your favourite dipping sauce.