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Cheddar Potato Pancakes with Scallions & Sour Cream

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.
Cook Time30 mins
Course: Brunch, Side
Cuisine: American
Servings: 8 servings
Calories: 627kcal

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

  • 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.

Nutrition

Calories: 627kcal | Carbohydrates: 64g | Protein: 44g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 214mg | Sodium: 3156mg | Potassium: 789mg | Fiber: 5g | Sugar: 9g | Vitamin A: 33.5% | Vitamin C: 27.5% | Calcium: 69.3% | Iron: 31.9%

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