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Potato and Onion Cheese Pancakes

Deliciously Cheesy Potato and Onion Cheese Pancakes Recipe

Enjoy the comforting taste of Potato and Onion Cheese Pancakes, a delightful vegetarian dish perfect for breakfast or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Baking Time 15 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Mixture
  • 1 medium onion Adds flavor and moisture; try shallots for a milder taste.
  • 4 medium potatoes Yukon gold brings extra creaminess.
  • 3 fresh eggs You can use flax eggs for a vegan option.
  • 4 tablespoons all-purpose flour Gluten-free flour works as a substitute.
  • sea salt Adjust according to your preference.
  • freshly ground black pepper Adds warmth and complexity to the dish.
Topping
  • 6 ripe tomatoes Cherry tomatoes can be a sweet alternative.
  • 150 g fresh mozzarella cheese Sharp cheddar or gouda offers different flavor profiles.
  • fresh dill Consider basil or parsley for variation.
Cooking
  • olive oil Essential for frying, contributing to flavor and crispiness.

Equipment

  • box grater
  • Large mixing bowl
  • Non-stick frying pan
  • spatula
  • baking dish

Method
 

Preparation
  1. Grate the onion and potatoes, then combine them in a mixing bowl with eggs, salt, pepper, and flour.
  2. Preheat a non-stick frying pan over medium heat and add olive oil.
  3. Drop spoonfuls of the mixture into the pan to form pancakes and cook until golden brown.
  4. While pancakes are cooking, dice the tomatoes and mix with dill and mozzarella.
  5. Top each pancake with the tomato and cheese mixture, then bake in a preheated oven until cheese melts.
  6. Serve warm with a garnish of fresh dill.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Grate potatoes and onions finely, drain moisture and use fresh ingredients for best results. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

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