Cheddar Potato Pancakes with Scallions & Sour Cream
Cook Time
30 mins
 
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.
Course: Brunch, Side
Cuisine: American
Servings: 8 servings
Calories: 627 kcal
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

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