Cheese Potato Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs Potato, raw1/2 cup, shredded Cheddar Cheese 1/2 cup Grated Parmesan Cheese 2 large Egg, fresh, whole, raw 3 stalks Green Onion 2 tbsp Extra Virgin Olive Oil 1/2 tsp Salt 1/4 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1. Use the large holes of the grater to grate cheese and potatoes.
2. Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
3. Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine.
4. Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.
5. Cook until browned about 4 minutes per side.
6. Repeat with remaining potato mixture.
7. Transfer the pancakes to a plate lined with paper towel to remove excess oil.
2. Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
3. Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine.
4. Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.
5. Cook until browned about 4 minutes per side.
6. Repeat with remaining potato mixture.
7. Transfer the pancakes to a plate lined with paper towel to remove excess oil.
Nutritional Info Amount Per Serving
- Calories: 192.0
- Total Fat: 8.6 g
- Cholesterol: 59.0 mg
- Sodium: 311.2 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 2.9 g
- Protein: 7.5 g
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