Cheesy Potato Pancakes

These Cheesy Potato Pancakes are filled with sharp cheddar cheese and diced green chiles for added flavor. Serve them crisp and warm with a dollop of sour cream as an appetizer or a side dish at any meal.

Ingredients to Make Cheesy Potato Pancakes Recipe 

These cheesy potato pancakes are absolutely delicious! They’re the spicy cousin to classic latkes. How are potato pancakes and latkes different? Classic latkes typically don’t include cheese or chiles, and they often use matzo meal or breadcrumbs as a binder in place of the all purpose flour, as in this recipe. That being said, never say never, it’s always up to the cook’s discretion and they’re very much alike. Southern potato cakes, on the other hand, are often made with leftover mashed potatoes, and we love them, too. All taste incredibly delicious, with a crispy exterior and fork tender interior. Ingredients to make homemade Cheese Potato Pancakes Cheese: (Scroll down for full printable recipe card.)

• Potatoes: Shredded russet potatoes squeezed dry.
• Onion: Sweet onion or yellow onion, squeezed dry.
• Sour Cream and Ranch Seasoning: Sour cream and ranch seasoning for the topping.
• Chiles: Diced green chiles either mild or spicy.
• Flour: All purpose flour helps hold the potato cakes together.
• Whole Eggs: Large eggs for richness and to stabilize the pancakes.
• Seasonings: Garlic salt and black pepper.
• Cheese: Shredded sharp cheddar or colby jack cheese.
• Oil: Vegetable oil for frying.
• Garnish: Fresh chives or green onions for garnishing.

How to Make the Best Cheesy Potato Pancakes Recipe

• Make Ranch Sour Cream – Whisk together sour cream and dry salad dressing mix. Cover and chill.
• Remove Excess Liquid from Potatoes – Place shredded potatoes and grated onion in a lint free kitchen towel and squeeze dry.
• Combine – Add to a large mixing bowl with flour, green chiles, eggs, chives, garlic salt, pepper and shredded cheese. Stir until fully combined.
• Heat Pan – Over medium-high heat, drizzle a nonstick griddle or frying pan with 2 tablespoons oil.
• Divide Potato Mixture – Drop potato mixture using a small ice cream scoop or a tablespoon into hot oil, spreading when necessary.
• Fry Potato Pancakes – Cook potato pancakes in batches until crispy and golden brown and fork tender.
• Serve – Enjoy immediately topped with a dollop of ranch sour cream or your favorite dipping sauce and garnished with chives.

Tips for Making Cheesy Potato Pancakes

• Kitchen Tools You’ll Need: Large bowl, whisk, medium bowl, cheese grater, or a box grater or food processor, sharp knife and chopping board, measuring cups and spoons.
• Begin with Well Drained Shredded Potatoes: To make the most cheese potato pancakes, the shredded potatoes need to be squeezed dry to remove any excess liquid. Place both the shredded potato and the onion in a lint free kitchen towel and squeeze. This should be done separately, for the best result.
• Dry Potatoes: The potato starch helps the potato cakes hold together.
• Adjust the Cooking Time Based on Size: You can make these any size you like. Should you choose to make them larger, the cooking time will also need adjusting.
• Make the Ranch Seasoned Sour Cream in Advance: This recipe includes a ranch seasoned sour cream for the topping. It is best made in advance to give the flavors time to marry. That alone makes it perfect for make ahead preparation.
• Keep Warm in the Oven Between Batches: When frying in batches, preheat the oven to 200°F and place cooked potato pancakes into the oven on a sheet pan in a single layer to keep warm.
• When to Serve: You can enjoy these for breakfast, brunch, lunch or as a side dish for dinner.

Recipe Variations

• Potatoes: You can use 3 large russet potatoes or use refrigerated hash browns for a time saver. Starchy potatoes like russet potatoes or yukon golds, work best.
• Hash Browns: Frozen or refrigerated hash browns can be used and the same rule applies. Frozen hash browns should be thawed and you’ll still need to remove as much moisture as possible for the crispiest potato pancakes.
• Cheese: I use sharp cheddar cheese in these potato pancakes but colby jack cheese, pepper jack cheese, swiss cheese, mozzarella cheese or any other variety of cheese that you enjoy is perfectly fine in the same amount.
• Herbs: You could garnish with fresh parsley, rosemary or thyme.

Storage and Leftover

• Leftovers: Store Cheesy Potato Pancakes in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat in a non stick skillet over medium heat, on a sheet pan in a 350°F oven. You can also reheat them and crisp in an air fryer at 350°F air fry just until heated through.
• Freezer Storage: You can freeze these cheesy potato pancakes for up to 2 months. Thaw in the fridge.

More Easy Potato Recipes to Make

• Loaded Potato Cakes made with mashed potatoes.
• Buttery Easy Mashed Potatoes recipe.
• Nested Potato Skins are made in a muffin pan.
• Loaded Mashed Potato Spring Rolls are perfect for game day and holiday parties.
• Make ahead Twice Baked Potatoes.
• Sour Cream and Onion Smashed Potato Casserole is always a winning side dish to make.
• Garlic Chive Mashed Potato Puffins made in a cupcake pan.
• Potato Latkes from Food and Wine Magazine.

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Helpful Kitchen Items:

• Mixing Bowls
• Cast Iron Skillet
• Box Grater
• Stainless Steel Turner