Potato And Cheese Latkes (Potato And Cheese Pancakes)

1. 1

   Cook instant potatoes in a pot following package instructions. Instead of water, use chicken broth, 4 tablespoons of butter and 1/3 cup of milk.

2. 2

   After potatoes have been whipped, but are still hot, mix in the cheese.

3. 3

   Allow to cool and blend in the egg.

4. 4

   If potato mixture is too thick, add a little more butter.

5. 5

   In a large skillet pour in 1/2 inch of cooking oil (not olive oil). Heat oil until very hot and then with a tablespoon, drop in large globs of the potato mixture.

6. 6

   When the edges begin to turn a golden brown, then with a spatula, turn the latkes over and continue cooking until the other side is golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.