- 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
- Slice the cheese into thin 1-inch (2.5cm) squares. Set aside.
- Thinly slice the scallions.
- 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.)
- Soak the grated potatoes in cold water for about 10 minutes. Drain and squeeze out as much water as you can.
- In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt, and pepper. Mix well.
- Add about 1/4-inch oil into a frying pan and heat over medium-high heat.
- 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).
- 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.
- 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!