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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.


Easy Cheesy Potato Pancakes Recipe 

These potato pancakes are the spicy cousin to classic latkes. 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. Potato cakes on the other hand, are often made with mashed potatoes, and we love them, too. All are incredibly delicious, and a welcome sight on our table any time of year. How to make homemade Potato Pancakes:

  • Potatoes – Shredded potatoes.
  • Vegetable – Shredded onion and canned diced green chiles.
  • Binder – All purpose flour.
  • Eggs – Large eggs.
  • Herbs – Fresh chives.
  • 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.
  • Ranch Sour Cream – Dry salad dressing mix and sour cream.

How to Make the Best Cheesy Potato Pancakes Recipe

  • Ingredients you’ll need to make homemade Cheesy Potato Pancakes: Shredded potatoes, onion, all purpose flour, diced green chiles, large eggs, chives, garlic salt, black pepper, shredded cheddar cheese and vegetable oil for frying.  For the topping you’ll need sour cream and dry Ranch salad dressing mix. Whisk together in a bowl and refrigerate until serving.
  • To make the most crispy 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.
  • You can make these any size you like. Should you choose to make them larger, the cooking time will also need adjusting.
  • I use sharp cheddar cheese in these potato pancakes but colby jack, colby or any other variety of cheese that you enjoy is perfectly fine in the same amount.
  • 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.
  • Frozen or refrigerated hash browns can be used and the same rule applies. Remove as much moisture as possible for the crispiest potato pancakes.
  • 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.
  • Store cooked Cheesy Potato Pancakes chilled in the refrigerator for up to 3 days.
  • Reheat in a non stick skillet over medium heat, on a sheet pan in a 350°F oven or in an air fryer at 350°F just until heated through.

More Easy Potato Recipes to Make

Whether you’re looking to add the loveable spud to breakfast, brunch, lunch or dinner, there’s no shortage of recipes to do so. Other potato recipes to add to your must-make recipe file:


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Helpful Kitchen Items:

Potato Pancakes

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Appetizer, Side Dish
Keyword: potato-pancakes, potato-pancakes-recipe
Servings: 30 servings (may vary)
Calories: 87kcal


  • 1 16 oz container sour cream
  • 1 1.0 oz package Ranch salad dressing and dip mix
  • 3 cups shredded potatoes squeezed dry
  • 1 medium onion shredded, squeezed dry
  • 1/4 cup all purpose flour
  • 1 4 oz can diced green chiles well drained
  • 2 large eggs beaten
  • 3 Tbsp chopped fresh chives
  • 1/2 tsp garlic salt
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar or colby jack cheese
  • 1/4 cup vegetable oil for frying additional as needed
  • chives or green onion for garnishing


  • Whisk together sour cream and dry salad dressing mix. Cover and chill until serving. (This should be done several hours in advance or overnight)
  • Place shredded potatoes and grated onion in a lint free kitchen towel and squeeze dry. (Preferably, separately)
  • Add to a medium size mixing bowl with flour, green chiles, eggs, chives, garlic salt, pepper and shredded cheese. Mix until fully combined.
  • Over medium high heat, drizzle a nonstick griddle or frying pan with 2 tablespoons oil. Drop potato mixture using a small scoop or a tablespoon into hot oil, spreading when necessary. (About 1 1/2 Tbsp)
  • Cook potato pancakes in batches, for 1 1/2-2 minutes per side or until crispy and golden.
  • Serve immediately topped with a dollop of ranch sour cream and garnished with chives.


Serving: 1serving | Calories: 87kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 166mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
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