Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together potatoes, eggs, and milk in a large bowl.

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  • Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.

  • Heat corn oil and butter in a large skillet over medium heat.

  • Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.

  • Drain cooked pancakes on paper towel-lined plate.

Nutrition Facts

427 calories; protein 15.3g 31% DV; carbohydrates 42.6g 14% DV; fat 22.1g 34% DV; cholesterol 95.1mg 32% DV; sodium 1158.8mg 46% DV. Full Nutrition
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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2014
Enjoyed it immensely! Read More
(124)

Most helpful critical review

Rating: 1 stars
02/08/2013
When I found I was out of potatoes, I substituted them for yams. Cut the recipe down by a quarter...that's right, bacon-potato pancakes for one. I do work out 3-4 times a week and this isn't a regular thing for me so, I swear I'm healthier than this post will lead you to believe. Anyways, this was more like a paste going into the pan as opposed to pancake batter. Subsequently, it became clear about 10 minutes in that it would have to come out of the pan as a paste as well. That's okay, impromptu chef-as-creative-genius, voila. There really isn't much that holds this together so, all in all, this is more of a breakfast paste than you spoon feed yourself rather than pancakes. I would have preferred just the 4 pieces of bacon I put into the batter. Read More
(15)
91 Ratings
  • 5 star values: 64
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/18/2014
Enjoyed it immensely! Read More
(124)
Rating: 5 stars
05/26/2012
Excellent! I grated the potato into my salad spinner full of cold water, then rinsed the potatoes and spun them dry. I omitted the onion salt and added 1/2 of a small white onion, finely diced. Instead of bacon bits, I fried 3 slices of bacon and crumbled it into the potato mixture. Initially I made 3 large pancakes then for the next batch I did much smaller ones, about a Tablespoon full each. We really liked the crispy edges. These are a little peppery, which we like but if I were making these for company I would cut the pepper to 1/2 tsp. Thanks for a great breakfast treat! Read More
(47)
Rating: 4 stars
08/28/2012
These were a hit with my husband and they are pretty easy to make. I do think that they might be better with shredded pre-cooked potatoes as they were a bit gummy but living in Mexico I cannot get russet potatoes and our potatoes are high in water content. All in all well worth making again. Like another reviewer suggested I think I'll add minced onion next time. Great side dish with ham and succotash! Thanks for the good recipe. Read More
(20)
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Rating: 1 stars
02/08/2013
When I found I was out of potatoes, I substituted them for yams. Cut the recipe down by a quarter...that's right, bacon-potato pancakes for one. I do work out 3-4 times a week and this isn't a regular thing for me so, I swear I'm healthier than this post will lead you to believe. Anyways, this was more like a paste going into the pan as opposed to pancake batter. Subsequently, it became clear about 10 minutes in that it would have to come out of the pan as a paste as well. That's okay, impromptu chef-as-creative-genius, voila. There really isn't much that holds this together so, all in all, this is more of a breakfast paste than you spoon feed yourself rather than pancakes. I would have preferred just the 4 pieces of bacon I put into the batter. Read More
(15)
Rating: 4 stars
08/26/2012
I found this recipe looking for a way to use up some leftover boiled potatoes. It didn't quite fit as it calls for uncooked shredded potatoes but I decided to wing it anyway just mashing the potatoes. Glad I did as these were delicious. Otherwise I followed the recipe and would only change it by adding some fresh minced onion next time. Read More
(15)
Rating: 5 stars
09/18/2014
These potato pancakes turned out great!! Am so happy I gave them a try!!:-) Read More
(14)
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Rating: 5 stars
09/18/2014
Having made traditional German pancakes my entire adult cooking life I thought I'd give these a try. I eliminated the bacon bits because this was going to be part of my twice weekly vegetarian meal. Found these to be very hearty and extremely tasty. I will remember to add BUTTER to my traditional potato pancake shortening certainly adds more flavor. Read More
(8)
Rating: 5 stars
10/22/2013
Loved it. It was very easy and delicious. I added shredded yellow squash to amp up the veggie content omitted the bacon but didn't need to increase the salt between what it called for already plus the cheese it was just right. I fried it on a griddle with just a light coating of oil and it turned out beautifully. Then I seasoned Greek yogurt with some sugar garlic salt chili powder ground mustard and served it with the 'cakes instead of sour cream. Sriracha on my own (kids don't like heat) and it was moan worthy. Read More
(8)
Rating: 5 stars
09/18/2014
Excellent potato pancakes! Made 1/2 batch because there are only 2 of us. I did rinse the potatoes to remove some of the starch & drained them well before combining with the other ingredients. I also combined all of the dry ingredients before folding into the wet. Used canola oil because that's what I have. Read More
(7)
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