Potato and Onion Cheese Pancakes Recipe

Introduction

Potato and Onion Cheese Pancakes are crispy, golden treats perfect for any meal. Topped with a fresh tomato and mozzarella mixture, they offer a delightful balance of textures and flavors that will satisfy your taste buds.

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 salt, freshly ground black pepper, and flour. Mix everything well to form a combined batter.
2. Step 2: Heat olive oil in a non-stick pan over medium heat. Spoon the potato mixture to form pancakes and cook for about 2 minutes on each side until golden and crispy. Transfer the cooked 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.
4. Step 4: Divide the tomato and cheese mixture evenly over the pancakes. Sprinkle the remaining mozzarella on top.
5. Step 5: Place the topped pancakes on a baking tray and bake for 15 minutes, or until the cheese melts and becomes bubbly.
6. Step 6: Let the pancakes cool for a couple of minutes. Serve warm, garnished with extra fresh dill if desired.

Tips & Variations

• To prevent watery pancakes, be sure to drain the grated potatoes thoroughly before mixing.
• For a richer flavor, try adding a pinch of smoked paprika or garlic powder to the batter.
• You can substitute fresh mozzarella with shredded cheddar or a blend of cheeses for a different taste.
• Serve with a dollop of sour cream or Greek yogurt for added creaminess.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat or in the oven to maintain crispiness. Avoid microwaving as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pancake batter in advance?

Yes, you can grate the potatoes and onions and mix the batter a few hours ahead. Keep it covered in the refrigerator and stir before cooking.

What can I use if I don’t have fresh dill?

Fresh parsley or chives make great alternatives and add a bright, fresh flavor to the dish.

Potato and Onion Cheese Pancakes Recipe

Print Recipe

★★★★★

4.5 from 137 reviews

These Potato and Onion Cheese Pancakes are a delightful crispy treat combining grated potatoes and onions, pan-fried to golden perfection, then topped with a fresh tomato and mozzarella mixture and baked until bubbly and melty. Perfect for a comforting brunch or light dinner, they are bursting with fresh dill and a rich cheesy topping.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 pancakes 1x
• Category: Main Course
• Method: Pan-frying and Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base 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, to taste

Filling & Garnish

• 6 ripe tomatoes, diced
• 150g fresh mozzarella cheese, shredded
• Fresh dill, chopped
• Olive oil for pan-frying

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 the flour. Mix everything together thoroughly until you have a well-combined batter.
2. Pan-fry 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, forming pancakes. Cook each pancake for about 2 minutes on each side until they turn beautifully golden and crispy. Transfer the cooked pancakes to paper towels to drain excess oil.
3. Preheat the oven: While the pancakes are cooking, warm up your oven to 200°C (400°F) to get it ready for baking the topped pancakes.
4. Prepare the topping: In a bowl, combine the diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese. Mix well to distribute the ingredients evenly.
5. Assemble and bake: Divide the tomato and cheese mixture equally over each potato pancake. Top each with the remaining shredded mozzarella cheese. Place the assembled pancakes on a baking tray and bake them in the preheated oven for 15 minutes or until the cheese has melted and is bubbly.
6. Serve: Remove from the oven and let the pancakes cool for 1 to 2 minutes. Serve warm, garnished with an extra sprinkle of fresh dill if desired for an added fresh touch.

Notes

• Make sure to drain the grated potatoes well to prevent soggy pancakes.
• You can substitute mozzarella with any melting cheese of your choice.
• For extra crispiness, do not overcrowd the pan when frying the pancakes.
• These pancakes are best served fresh and warm right out of the oven.
• Use fresh dill for a bright, herbal flavor that complements the cheese and tomatoes beautifully.

Keywords: potato pancakes, cheese pancakes, pan-fried pancakes, baked cheese topping, mozzarella, tomato topping, dill, vegetarian pancakes, crispy potato cakes