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Best Potato Pancakes

4 star rating
 

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Submitted by: hellgirl5

 

Shredded raw potatoes are combined with chive and onion cream cheese, egg, whipping cream and Swiss cheese and then skillet-cooked in oil.
 

Ingredients

  • 4 Medium baking potatoes
  • 1/2 cup chive & onion cream cheese, softened
  • 1 Tablespoon all-purpose flour
  • 1 egg, beaten
  • 1/4 cup whipping cream
  • 1/2 to 1 Teaspoon onion salt
  • 1/8 Teaspoon Cayenne Pepper
  • 3/4 Cup shredded Swiss cheese
  • 1/4 to 1/3 Cup Vegetable Oil

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Method

Peel and grate potatoes. Drain on paper towels and squeeze dry. Combine cream cheese and flour in a bowl until blended. Stir in egg, whipping cream, onion salt and cayenne pepper until smooth. Stir in potatoes and Swiss cheese. In a skillet, heat 1/8" oil over medium heat (or use an electric skillet set at 350 degrees). Drop in batter by 1/3 cup measure, pressing lightly to flatten. Fry about 5 minutes on each side or until potatoes are tender and golden brown. Drain on paper towels.

 

Notes: To Freeze: Arrange cooked pancakes on a baking sheet in a single layer. Freeze overnight and then transfer to a re-sealable plastic bag. Freeze up to 2 months. To Reheat: Place in a single layer on a lightly greased baking sheet. Bake at 400 degrees for 10 to 12 minutes. For smoother pancakes, place all ingredients in a blender or food processor before cooking.

 

Number of Servings: 4

 

Submitted by: hellgirl5 ()

 

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