Potato And Cheese Pancakes

Ingredients

• 3 tablespoons all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• ¼ teaspoon freshly ground black pepper
• 4 ounces Tillamook Extra Sharp Cheddar Cheese, grated
• 1¼ pounds large russet potatoes, peeled (about 2 medium potatoes)
• 2 cups thinly sliced yellow onion (1 small onion)
• 1 large egg, lightly beaten
• 6 tablespoons canola oil, divided
• ½ cup Tillamook Sour Cream
• 2 tablespoons finely chopped chives

Directions

1. Line a rimmed baking sheet with paper towels and place a wire rack inside. Set aside.
2. In a large mixing bowl, combine the flour, salt, baking powder, black pepper and shredded Tillamook Extra Sharp Cheddar Cheese. Set aside.
3. Using the large holes of a box grater or the grater disk on a food processor, grate the potatoes and onions. Transfer to a large piece of cheesecloth or kitchen towel, and squeeze to wring out any excess liquid. Add to the flour bowl along with the egg and stir to combine.
4. In a 12-inch nonstick skillet over medium-high heat, heat 3 tablespoons of the oil. Working in 2 batches of 2, pack a ¼-size measuring cup with the potato batter and drop the round into the hot oil. Using the back of a metal spatula, gently flatten each round into ½-inch-thick pancakes. Cook, swirling the pancake in the pan for even browning, until golden brown and crispy, 2½ minutes per side. Transfer to the prepared baking sheet to drain. Wipe the skillet clean and heat the remaining 3 tablespoons of oil. Repeat with the remaining pancake mixture and serve immediately with the sour cream and chives.

Nutrition

Calories per Serving	341
Total Fat	25.1 g
Saturated Fat	7.2 g
Trans Fat	0.3 g
Cholesterol	60.2 mg

Total Carbohydrates	21.6 g
Dietary Fiber	1.6 g
Total Sugars	1.9 g
Sodium	396.6 mg
Protein	8.5 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.