Cheesy Potato Pancakes

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword potato-pancakes, potato-pancakes-recipe

Prep Time 20

Cook Time 5

Total Time 25

Servings servings (may vary)

Calories 87kcal

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 large bowl with flour, green chiles, eggs, chives, garlic salt, pepper and shredded cheese. Stir 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.

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.