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Potato Onion Cheese Pancakes

Crispy golden Potato Onion Cheese Pancakes stacked on white plate with sour cream
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Crispy savory potato pancakes with cheddar cheese and onions. Perfect for breakfast, brunch, or dinner side dish.

Ingredients

Scale
  • 2 large potatoes (about 1 lb), peeled and grated
  • 1 medium onion, finely chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2–3 tablespoons vegetable oil for frying

Instructions

  1. Preheat oven to 200°F (95°C) to keep cooked pancakes warm.
  2. Place grated potatoes in a kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is key for crispy pancakes.
  3. In a large bowl, combine the squeezed potatoes, chopped onion, shredded cheddar cheese, flour, beaten egg, salt, and pepper. Mix until everything is well incorporated.
  4. Heat vegetable oil in a large skillet or frying pan over medium-high heat until shimmering.
  5. Drop about 1/4 cup of the potato mixture into the hot oil for each pancake, flattening them slightly with a spatula to about 1/2 inch thick.
  6. Cook for 3-4 minutes per side, until deep golden brown and crispy. Flip when edges are golden and bottom releases easily.
  7. Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
  8. Keep the cooked pancakes warm in the preheated oven while you cook the remaining batter in batches.

Notes

  • Squeezing moisture from potatoes is the most crucial step for crispy edges. Keep squeezing until barely any liquid remains.
  • Don’t overcrowd the pan. Cook in batches of 3-4 pancakes to maintain proper temperature and crispiness.
  • For extra flavor, add a pinch of garlic powder or paprika to the batter, or swap half the oil with butter when frying.
  • Store leftovers in airtight container for up to 3 days. Reheat in oven or skillet to restore crispiness, not microwave.

Nutrition

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