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.
Ingredients
- russet potatoes: 4 piece (grated)
- eggs: 2 piece
- milk: 0.5 cup
- all-purpose flour: 1 cup
- Parmesan cheese: 0.5 cup (grated)
- cheddar cheese: 0.5 cup (shredded)
- real bacon bits: 0.25 cup (optional)
- onion salt: 1 tsp
- baking powder: 1 tsp
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- corn oil: 0.25 cup
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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Heat corn oil and butter in a large skillet over medium heat.
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Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
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Drain cooked pancakes on paper towel-lined plate.
