Perked-up Potato Pancakes – a delicious recipe with russet potatoes, chive & onion cream cheese, flour, egg, whipping cream, onion salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Peel and grate the potatoes.
2
Squeeze excess moisture from potatoes with paper towels.
3
In a medium bowl, combine cream cheese and flour until blended.
4
Stir in egg, cream, onion salt, and cayenne pepper until smooth.
5
Add potatoes and cheese and mix well.
6
In a large skillet, heat 1/8 inch of oil to 375F.
7
Drop batter by 1/3 cupfuls into skillet and press lightly to flatten.
8
Fry for approximately 5 minutes per side or until potatoes are tender and golden brown.
9
Drain on paper towels.
10
Note; To freeze potato pancakes, arrange in a single layer on baking sheet/ Freeze overnight/ Place in a resealable plastic bag/ Can be frozen up to 2 months/ To bake, place frozen pancakes on a lightly greased baking sheet/ Bake at 400F for 10 to 12 minutes or until heated through.
3445
kcal
Calories
375
g
Fat
19
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 medium russet potatoes, ½ cup chive & onion cream cheese, 1 tablespoon all-purpose flour, 1 egg, and more.
Yes, Perked-up Potato Pancakes 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.
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