Potato And Cheese Pancakes – a delicious recipe with baking potatoes, chive, flour, egg, heavy whipping cream, onion salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Peel and grate potatoes; drain on paper towels. Squeeze dry and set aside. In a large bowl, beat cream cheese and flour until smooth. Stir in the egg, cream, onion salt and cayenne until blended. Stir in potatoes and cheese.
2
In an electric skillet, heat 1/8 in. of oil to 375u00b0. Drop batter by 1/3 cupfuls into skillet; press lightly to flatten. Fry for about 5 minutes on each side or until the potatoes are tender and golden brown. Drain on paper towels.
3
Arrange patties in a single layer on a
4
. Freeze overnight or until thoroughly frozen. Place in a resealable plastic bag. May be frozen for up to 2 months.
5
Place frozen pancakes on a lightly greased
6
. Bake at 400u00b0 for 10-12 minutes or until heated through.
410
kcal
Calories
31
g
Fat
20
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 uncooked baking potatoes, 1/2 cup spreadable chive and onion cream cheese, 1 tablespoon all-purpose flour, 1 egg, and more.
Yes, Potato And Cheese 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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