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Swiss Cheese Potato Pancakes

 Swiss Cheese Potato Pancakes
Years ago, when I was searching for just the right thing to perk up a meal, my neighbor suggested these pancakes. They did the trick! Golden brown, crisp and cheesy, they make a deliciously different dish anytime of day.
8 ServingsPrep: 15 min. Cook: 30 min.


  • 1 package (3 ounces) cream cheese, softened
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 4 cups shredded peeled potatoes (about 1 pound)
  • 1/4 cup shredded Swiss cheese
  • 2 tablespoons grated onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • 3 tablespoons butter
  • 3 tablespoons canola oil, divided


  • In a large bowl, beat cream cheese until smooth. Add eggs, one at a
  • time, beating well after each addition. Gradually add flour and mix
  • well. Stir in the potatoes, Swiss cheese, onion, salt, pepper and
  • cayenne pepper.
  • Heat butter and 2 tablespoons oil in a large nonstick skillet over
  • medium heat. Drop batter by 1/4 cupfuls into butter and oil; press
  • lightly to flatten. Fry in batches until golden brown on both sides,
  • using remaining oil as needed. Drain on paper towels.
  • Yield: 16 pancakes.

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Swiss Cheese Potato Pancakes (continued)

Nutritional Facts: 1 serving (2 each) equals 219 calories, 15 g fat (7 g saturated fat), 79 mg cholesterol, 178 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein.