Cheesy Potato Pancakes Recipe

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Most Helpful Positive Review

May 26, 2012

Excellent! I grated the potato into my salad spinner full of cold water, then rinsed the potatoes and spun them dry. I omitted the onion salt and added 1/2 of a small white onion, finely diced. Instead of bacon bits, I fried 3 slices of bacon and crumbled it into the potato mixture. Initially I made 3 large pancakes then for the next batch I did much smaller ones, about a Tablespoon full each. We really liked the crispy edges. These are a little peppery, which we like but if I were making these for company I would cut the pepper to 1/2 tsp. Thanks for a great breakfast treat!

—Baking Nana

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Most Helpful Critical Review

Feb 08, 2013

When I found I was out of potatoes, I substituted them for yams. Cut the recipe down by a quarter...that's right, bacon-potato pancakes for one. I do work out 3-4 times a week and this isn't a regular thing for me so, I swear I'm healthier than this post will lead you to believe. Anyways, this was more like a paste going into the pan as opposed to pancake batter. Subsequently, it became clear about 10 minutes in that it would have to come out of the pan as a paste as well. That's okay, impromptu chef-as-creative-genius, voila. There really isn't much that holds this together so, all in all, this is more of a breakfast paste than you spoon feed yourself rather than pancakes. I would have preferred just the 4 pieces of bacon I put into the batter.

—dfbour

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16 Ratings

Aug 28, 2012

These were a hit with my husband, and they are pretty easy to make. I do think that they might be better with shredded pre-cooked potatoes, as they were a bit gummy, but living in Mexico, I cannot get russet potatoes, and our potatoes are high in water content. All in all, well worth making again. Like another reviewer suggested, I think I'll add minced onion next time. Great side dish with ham and succotash! Thanks for the good recipe.

—MexicoKaren

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Aug 26, 2012

I found this recipe looking for a way to use up some leftover boiled potatoes. It didn't quite fit, as it calls for uncooked shredded potatoes, but I decided to wing it anyway, just mashing the potatoes. Glad I did, as these were delicious. Otherwise, I followed the recipe and would only change it by adding some fresh minced onion next time.

—CC♥'s2bake

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Sep 11, 2012

Mine are not as pancak-y looking as the other photos on this recipe but I did cut back to 2 potatoes so I adjusted the ingredients in half, and since all potatoes are different sizes it's hard to tell if everything evens out. Tasted great though, LOVED the bacon addition, which I fried up three pieces and chopped for these. Very good!

—mommyluvs2cook

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Apr 16, 2013

Enjoyed it immensely! I am also reviewing it to offset the one star rating. Anyone who substitutes the primary ingredient (russet potatoes) to yams has no business rating & reviewing this recipe.

—Sam Taylor

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Sep 19, 2012

This is a nice, hearty dish. I give it 4 stars rather than 5 because it seems like it needs a little bit of a kick. Perhaps using a sharper cheddar would help.

—kwatson242

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Dec 31, 2012

We enjoyed this recipe. I made one adjustment (other than scaling the recipe down to serve 3, which yielded 6 large cakes). I needed to make them wheat free, so I omitted the flour and subbed a Tbs of dehydrated potato flakes. This gave them the body needed to hold together. They were flavorful and hearty!

—Colleen

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Nutrition

Calories
427 kcal
21%

Carbohydrates
42.6 g
14%

Cholesterol
104 mg
35%

Fat
22.1 g
34%

Fiber
3.7 g
15%

Protein
15.3 g
31%

Sodium
1159 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Potato Pancakes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 427
Calories from Fat: 199

% Daily Value *
Total Fat 22.1g 34 %
Saturated Fat 8.4g 42 %
Cholesterol 104mg 35 %
Sodium 1159mg 46 %
** Potassium 697mg 20 %
Total Carbohydrates 42.6g 14 %
Dietary Fiber 3.7g 15 %
Protein 15.3g 31 %
** Sugars 2.4g
Vitamin A 8 %
Vitamin C 47 %
Calcium 32 %
Iron 27 %
** Thiamin 31 %
** Niacin 43 %
** Vitamin B6 30 %
** Magnesium 17 %
** Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.