Recipe by CUTES12
"Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip."
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russet potatoes, peeled and grated
grated Parmesan cheese
shredded Cheddar cheese
real bacon bits
ground black pepper
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.
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.
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!
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.
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.
Loved it. It was very easy and delicious. I added shredded yellow squash to amp up the veggie content, omitted the bacon but didn't need to increase the salt, between what it called for already plus the cheese, it was just right. I fried it on a griddle with just a light coating of oil and it turned out beautifully. Then I seasoned Greek yogurt with some sugar, garlic salt, chili powder, ground mustard and served it with the 'cakes instead of sour cream. Sriracha on my own (kids don't like heat) and it was moan worthy.
Good eats :)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Potato Pancakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 199
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