Cheesy Potato Pancakes


  • 6 medium Smith's Farm russet potatoes (about 2lbs, yields about 6 cups grated potatoes)
  • 3-4 scallions
  • 2 garlic cloves, pressed
  • 2 large eggs, beaten
  • ¼ cup (30gr) all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3.5oz (85gr) Monterey Jack cheese
  • Vegetable oil for frying
  • Sour cream for serving


  1. Slice the cheese into thin 1-inch (2.5cm) squares. Set aside.
  2. Thinly slice the scallions.
  3. Grate the potatoes preferably on a box grater. (If using a food processor, make sure to pulse the shredded potatoes with the blade attachment to cut the long strands.)
  4. Soak the grated potatoes in cold water for about 10 minutes. Drain and squeeze out as much water as you can.
  5. In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt, and pepper. Mix well.
  6. Add about 1/4-inch oil into a frying pan and heat over medium-high heat.
  7. Drop about 1 heaping tablespoon of potato mixture into the oil, flatten the mixture and place a slice of cheese in the middle. Cover the cheese with a little bit of potato mixture (about ½ tablespoon of the mixture).
  8. Cook about 3-4 pancakes at a time, and don’t overcrowd the pan. Cook the pancakes about 3 minutes on each side, or until the pancakes are cooked through and golden brown. Remove the pancakes on paper towel to drain.
  9. Serve warm with sour cream. (Also smoked salmon makes a great addition to these pancakes.)


Thank you to Sweet & Savory By Shine for this awesome recipe!