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Potato Pancake


With flavored cream cheese, swiss cheese and a hint of cayenne pepper.

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  • 4 medium uncooked baking potatoes
  • 1/2 cup softened chive and onion cream cheese
  • 1 Tbsp. all-purpose flour
  • 1 egg
  • 1/4 cup whipping cream
  • 1/2 to 1 tsp. onion salt
  • 1/8 tsp. cayenne pepper
  • 3/4 cup shredded swiss cheese
  • 1/4 to 1/3 cup vegetable oil


Servings 16


Step 1

Peel and grate potatoes; drain on paper towels. Squeeze dry and set aside. In a bowl, combine cream cheese and flour until blended. Stir in the egg, cream, onion salt and cayenne until smooth. Stir in potatoes and cheese.

In an electric skillet, heat 1/8" of oil to 375. Drop batter by 1/3 cupfuls into skillet; press lightly to flatten. Fry for about 5 mins. on each side or until the potatoes are tender and golden brown. Drain on paper towels.

Arrange patties in a single layer on a baking sheet. Freeze overnight or until thoroughly frozen. Place in resealable plastic bag. May be frozen for up to 2 months.

To use frozen potato pancakes: Place frozen pancakes on a lightly greased baking sheet. Bake at 400 for 10-12 mins. or until heated through.

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