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Potato and Cheese Pancakes

Potato and Cheese Pancakes
"I enjoy these crispy pancakes with steak, asparagus and a Caesar salad," writes Otto Woltersdorf Jr. from his home in Chalfont, Pennsylvania. With flavored cream cheese, Swiss cheese and a hint of cayenne pepper, they're sure to be popular at your house, too.
8 ServingsPrep: 30 min. + freezing Bake: 10 min.

Ingredients

  • 4 medium uncooked baking potatoes
  • 1/2 cup spreadable chive and onion cream cheese
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 1/4 cup heavy whipping cream
  • 1/2 to 1 teaspoon onion salt
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup shredded Swiss cheese
  • 1/4 to 1/3 cup canola oil

Directions

  • Peel and grate potatoes; drain on paper towels. Squeeze dry and set
  • aside. In a large bowl, beat cream cheese and flour until smooth.
  • Stir in the egg, cream, onion salt and cayenne until blended. Stir
  • in potatoes and cheese.
  • In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter
  • by 1/3 cupfuls into skillet; press lightly to flatten. Fry for about
  • 5 minutes on each side or until the potatoes are tender and golden
  • brown. Drain on paper towels.
  • Arrange patties in a single layer on a baking sheet. Freeze overnight
  • or until thoroughly frozen. Place in a resealable plastic bag. May
  • be frozen for up to 2 months.
  • To use frozen potato pancakes: Place frozen pancakes on a lightly
  • greased baking sheet. Bake at 400° for 10-12 minutes or until
© Taste of Home 2013

2 of 2

Potato and Cheese Pancakes (continued)

Directions (continued)

  • heated through. Yield: 16 pancakes.
Nutrition Facts: 1 serving (2 each) equals 338 calories, 18 g fat (8 g saturated fat), 61 mg cholesterol, 229 mg sodium, 36 g carbohydrate, 3 g fiber, 8 g protein.
© Taste of Home 2013