Cheesy Potato Pancakes
by Chris Salicrup and Claire Nolan
for 8 servings
2 lb yukon gold potato, peeled
½ yellow onion
2 tablespoons garlic, minced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon pepper
½ cup grated cheddar cheese
½ cup grated monterey jack cheese
⅓ cup breadcrumb meal
¼ cup olive oil, for frying
1 sour cream, to serve
1 green onion, chopped, to serve
Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
Set aside and grate the onion.
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.
Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
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.
Serve with sour cream and green onions on top, and enjoy!
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