Give traditional potato pancakes a flavor punch with savory cheddar cheese. They're great topped with sour cream as a fun appetizer for a party or brunch, and they also work really well as side to hearty dinners like brisket.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 Servings
- 1 ½ lb potatoes, grated and well drained (or 3 ½ cups defrosted frozen hash browns)
- 1 cup grated onion
- ½ cup chopped scallion
- 6 TB flour
- 1 cup shredded reduced fat sharp cheddar cheese
- 1 tsp granulated garlic
- 1 tsp ground cumin
- 1 large egg
- 1 tsp kosher salt, plus additional for garnish
- 1/8 tsp cayenne pepper
- Cooking spray
- 1/3 cup light sour cream
- 1/3 cup minced fresh cilantro
Preheat oven to 400 degrees and line two baking sheets with parchment paper. Press any remaining water from potatoes and onion with paper towel in a strainer. Combine potatoes, onion, scallions, flour, cheddar, spices, egg, salt, and pepper in a large bowl. Use a ¼ cup measure to scoop mixture into your hands and press into a ¼” thin, 3” round pancake.
Place all pancakes on work surface and spray both sides lightly with cooking spray. Place 8 pancakes on each prepared baking sheet and roast in oven for 30 minutes total until well browned; turn pancakes and rotate pan positions every 10 minutes. Sprinkle lightly with additional kosher salt when serving. Serve each pancake topped with 1 tsp sour cream and 1 tsp cilantro.