Cheddar Potato Pancakes & Maple Sour Cream Recipe

Name: Cheddar Potato Pancakes & Maple Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red onion thinly sliced; 1/4 cup rice vinegar; 1/2 cup water; 1 teaspoon salt divided; 1 teaspoon sugar; 1 tablespoon maple syrup; 1/4 cup sour cream; 1 cup yukon gold potato grated; 1 cup Sargento(R) Traditional Cut Shredded Mild Cheddar Cheese; 1 tablespoon chives thinly sliced; 2 tablespoons vegetable oil; 1 jalapeno pepper thinly sliced

Servings: persons

1/2 cup red onion thinly sliced
1/4 cup rice vinegar
1/2 cup water
1 teaspoon salt divided
1 teaspoon sugar
1 tablespoon maple syrup
1/4 cup sour cream
1 cup yukon gold potato grated
1 cup Sargento(R) Traditional Cut Shredded Mild Cheddar Cheese
1 tablespoon chives thinly sliced
2 tablespoons vegetable oil
1 jalapeno pepper thinly sliced

1
Place onions in small bowl. Bring rice vinegar, water, 1/2 tsp. salt and sugar to a boil in small saucepan over high heat. Pour liquid over onions; cover with plastic wrap and pickle for at least 10 minutes but no longer than 15 minutes, depending on how crispy you like your pickle. Strain and reserve the pickled red onions.
2
Whisk maple syrup into sour cream in small bowl.
3
Combine potatoes, cheese, 1/2 tsp. salt and chives in medium bowl. Allow mixture to stand at least 2 minutes before sauteing so the salt releases some liquid to bind the pancakes.
4
Heat oil over medium-low heat in large saute pan. One by one, form mini pancakes by making a small ball and flattening it out with the palms of your hands. Place in pan. Cook until golden brown on the edges; turn and saute the other side. Remove from pan and drain on a paper towel.
5
Place a pinch of pickled red onions on top of the each potato pancake, then add a dollop of maple sour cream. Top with a slice of jalapeno.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup red onion thinly sliced, 1/4 cup rice vinegar, 1/2 cup water, 1 teaspoon salt divided, and more.

Yes, Cheddar Potato Pancakes & Maple Sour Cream falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheddar Potato Pancakes & Maple Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions