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These potato pancakes are starchy, cheesy, and buttery. It’s not the type of food I try to cook on a regular basis. However, the other day I was watching the Food Network with my youngest daughter when they showed a recipe for potato pancakes. She said “When are you going to make those again? Yours are the best in the world”. How could I refuse?


  • 3 ounces cream cheese, softened
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 3 medium russet potatoes, shredded
  • 4 ounces Swiss cheese, shredded
  • 4 scallions, white and light green parts, finely diced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • Cooking spray
  • Butter

Beat the cream cheese and eggs together in a large bowl. Add flour, salt, black pepper and cayenne pepper and  beat well. Add the shredded potatoes, Swiss cheese, and green onion to the cream cheese mixture.

Chop, chop. Keep chopping until finely diced.

Stir the  potato mixture together well. Spray a large non-stick pan or electric griddle with non stick cooking spray and add a few pats of butter, heat to medium. Drop the potato mixture onto the griddle by heaping 1/4 cupfuls. Flatten the mixture down well so you don’t end up with raw potatoes in the middle. Cook about 5 minutes per side or until golden brown.

These pancakes are quite versatile. Serve them for breakfast, as a hearty side dish, or as a meal on their own. Don’t forget the sour cream!

Adapted from this recipe