Potato and Onion Cheese Pancakes Recipe

Introduction

Potato and Onion Cheese Pancakes are a comforting and crispy treat perfect for any meal. These savory pancakes combine grated potatoes and onions with a cheesy, tomato filling that melts beautifully in the oven. They’re easy to make and sure to please the whole family.

Ingredients

• 1 medium onion, freshly grated
• 4 medium potatoes, grated and drained well
• 3 fresh eggs
• 4 tablespoons all-purpose flour
• Sea salt, to your liking
• Freshly ground black pepper
• 6 ripe tomatoes, diced
• 150g fresh mozzarella cheese, shredded
• Fresh dill, chopped
• Olive oil for pan-frying

Instructions

1. Step 1: Grate the onion and potatoes into a large mixing bowl. Add the eggs, a generous pinch of sea salt, freshly ground black pepper, and flour. Mix well until the batter is well combined.
2. Step 2: Heat a splash of olive oil in a non-stick pan over medium heat. Drop spoonfuls of the potato mixture into the pan, forming small pancakes. Cook for about 2 minutes on each side until golden and crispy. Transfer the pancakes to paper towels to drain excess oil.
3. Step 3: Preheat your oven to 200°C (400°F). In a bowl, combine the diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese.
4. Step 4: Place the cooked potato pancakes on a baking sheet. Divide the tomato and cheese mixture evenly over each pancake. Sprinkle the remaining mozzarella on top.
5. Step 5: Bake in the preheated oven for 15 minutes, or until the cheese has melted and turned deliciously golden.
6. Step 6: Serve the pancakes hot, garnished as desired. Enjoy this crispy, cheesy delight!

Tips & Variations

• Drain the grated potatoes well to prevent soggy pancakes and ensure crispiness.
• For extra flavor, add a pinch of smoked paprika or garlic powder to the batter.
• You can substitute mozzarella with cheddar or a mix of your favorite melting cheeses.
• Fresh herbs like parsley or chives can be added to the batter for added freshness.
• Serve with a dollop of sour cream or a fresh green salad for a complete meal.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the oven to retain their crispiness. Avoid microwaving, as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grated potatoes for this recipe?

Yes, frozen grated potatoes can be used if fresh ones are not available, but be sure to thaw and squeeze out excess moisture to keep the pancakes crispy.

How can I make these pancakes gluten-free?

Replace the all-purpose flour with a gluten-free flour blend or chickpea flour for a gluten-free version. The texture may vary slightly but will still be delicious.

Potato and Onion Cheese Pancakes Recipe

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★★★★★

4.5 from 92 reviews

Crispy potato and onion cheese pancakes layered with a fresh tomato and mozzarella filling, baked to golden perfection. This comforting dish combines the crispiness of pan-fried pancakes with the creamy, melty cheese and vibrant flavors of tomatoes and dill, perfect for a satisfying breakfast, brunch, or light dinner.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancakes

• 1 medium onion, freshly grated
• 4 medium potatoes, grated and drained well
• 3 fresh eggs
• 4 tablespoons all-purpose flour
• Sea salt, to your liking
• Freshly ground black pepper, to your liking
• Olive oil for pan-frying

Filling

• 6 ripe tomatoes, diced
• 150g fresh mozzarella cheese, shredded (divided)
• Fresh dill, chopped

Instructions

1. Prepare the Batter: Grate the onion and potatoes into a large mixing bowl. Add the eggs, a generous pinch of sea salt, freshly ground black pepper, and all-purpose flour. Mix all the ingredients thoroughly until a well-combined batter forms.
2. Cook the Pancakes: Heat a good splash of olive oil in a non-stick pan over medium heat. Drop spoonfuls of the potato mixture into the pan to form pancakes. Cook each pancake for about 2 minutes on each side, or until they develop a beautiful golden and crispy crust. Transfer cooked pancakes to paper towels to drain any excess oil.
3. Prepare the Filling: While cooking the pancakes, preheat your oven to 200°C (400°F). In a bowl, combine the diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese. Mix well to combine the fresh flavors.
4. Assemble and Bake: Place the cooked pancakes on a baking tray or oven-safe dish. Spoon the tomato and cheese mixture evenly over each pancake. Sprinkle the remaining mozzarella cheese on top. Bake the assembled pancakes in the preheated oven for 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
5. Serve: Remove from the oven and serve the cheesy tomato-topped potato pancakes warm. Enjoy this delightful dish as a hearty breakfast or a tasty light meal.

Notes

• Drain the grated potatoes thoroughly to avoid watery batter and soggy pancakes.
• Use a non-stick pan and moderate heat to get perfectly crispy pancakes without burning.
• You can substitute mozzarella with other melting cheeses like provolone or mild cheddar.
• For extra flavor, add minced garlic or finely chopped green onions to the batter.
• Serve with a dollop of sour cream or Greek yogurt if desired.

Keywords: potato pancakes, onion pancakes, cheese pancakes, tomato mozzarella pancakes, vegetarian breakfast, crispy potato cakes, easy brunch recipe