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93% would make again

Cheesy Potato Pancakes

Tasty Team


for 8 servings

  • 2 lb yukon gold potato (905 g), peeled
  • ½ yellow onion
  • 3 eggs
  • 2 tablespoons garlic, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup cheddar cheese (55 g), grated
  • ½ cup monterey jack cheese (55 g), grated
  • ⅓ cup breadcrumb meal (30 g)
  • ¼ cup olive oil (78 mL), for frying
  • 1 sour cream, to serve
  • 1 green onion, chopped, to serve

Nutrition Info

    Calories 372
    Fat 21g
    Carbs 33g
    Fiber 2g
    Sugar 3g
    Protein 12g

Estimated values based on one serving size.


  1. Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
  2. Set aside and grate the onion.
  3. Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
  4. Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
  5. Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
  6. Serve with sour cream and green onions on top, and enjoy!
  7. Enjoy!

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