It’s that time again! I love the third Monday of every month. I get to show my post from The Secret Recipe Club to the world and reveal what marvelous blogger I was assigned for the month. Today I get to bless you all with a delicious recipe for cheddar filled potato pancakes.
Where did I get the recipe for these beautifully crunchy and delicious potato cakes from? Well, I was so excited to recognize the blogger whom I was assigned, Teri @ The Freshman Cook! I’ve been looking over Teri’s recipes since I started my blog, so you can understand my excitement while thoroughly scanning through the recipes to find exactly what I was looking for at the moment. Teri loves to cook and bake and has spent many many years in the kitchen of a restaurants. (You just know her stuff is good!)
She’s got a serious love of crab rangoon, as seen here and here. And while that was super tempting (I also share a serious love of crab, in general) I was leaning toward the Apple Pie Bundles, since my love for apple pie beats out the love for crab, or the Potato Pancakes. Since my stomach immediately saw these pancakes topped with crispy bacon and a fried egg, they totally won me over.
My only change was to add some cheddar cheese because who doesn’t want a cheesy breakfast?? Otherwise this recipe was fantastic. My measurements might be a little off because I had 3 small-medium sized potatoes and wasn’t sure of the weight but they came out perfect!
Cheddar Potato Pancakes
adapted from The Freshman Cook
3 small – medium potatoes, grated and wrung dry to remove all moisture
1/2 small onion, diced small
1/3 cup shredded cheddar cheese
oil for frying (I used left over bacon fat – so good)
Mix all ingredients, except for the oil in a bowl, mix well so there are no clumps of flour. Add the salt and pepper to taste.
Heat the oil over medium heat in a sauté pan. Add about 1/3 cup of the potato mixture to the pan at a time (you will get about 3 pancakes). Fry for about 5 minutes on each side, smashing the pancake down after the flip.
Once nice and golden brown and crispy remove from pan and let drain on paper towels.
If you’re looking for a tasty breakfast dish like I was, fry up some bacon and eggs and top off your potato pancakes! They’re so good with a runny yolk. Enjoy!