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closeup of 3 potato pancake stacks with sour cream on top and chives on a wooden cutting board
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🧀🥔 Easy Cheesy Potato Pancakes

These Cheesy Potato Pancakes are perfection! I'm talking golden brown potato pancakes with crispy edges and soft middle, loaded with cheese and topped with sour cream.
Course Appetizer, Side Dish, Snack
Total Time 28 minutes
Servings 12 pancakes
Calories 248kcal
Author Marcie & Julie

Equipment

Ingredients

  • 30 oz frozen hashbrowns
  • 2 eggs
  • 8 oz cream cheese room temperature
  • 4 Tbsp flour
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 6 Tbsp olive oil
  • chopped green onion & sour cream optional toppings

Instructions

  • Thaw frozen hash browns by placing them in a colander in the sink and running cold water over them. Break them up with your hands as you go. Once thawed, squeeze out the water by pushing hash browns against the sides of the colander. Empty the colander between 2 towels and press down to release moisture until they're as dry as possible.
  • Make your batter! Using a hand mixer, mix together eggs and cream cheese (working up to a medium speed) until smooth and not lumpy. Then add in flour, all seasonings and milk, and mix on low/medium until fully combined. Scrape down the sides of the bowl with a spatula as you go.
  • Add the hash browns and cheese, and combine them in by hand (using the same spatula, solid large spoon, or even your own hands).
  • Now make your pancakes! Heat a medium/large pan on medium heat and add 1-2 Tablespoons olive oil. Scoop batter onto the pan, enough to make 3-5 medium-sized pancakes. Cook for 3-ish minutes on each side or until browned and cooked through. Flatten the pancakes with a spatula as they cook. Repeat until you've used all the batter, adding more oil between each batch. Once done, transfer pancakes to a wire rack to cool (or a plate covered with paper towel).
    Garnish with a dollop of sour cream and fresh, chopped chives!

Notes

    • Get your hash browns as dry as possible so you don't get soggy pancakes! Squeeze out the water while potatoes are in the colander, and then press them between 2 towels. 
    • Make sure your cream cheese is room temperature. Otherwise, it's hard to mix. Either set it out in advance or microwave it in 15 second increments until softened.
    • I highly recommend using an electric hand mixer (or a stand mixer) to make the batter in Step 2. 
    • Use a 1/3 measuring cup to scoop the batter onto the pan for each pancake.
    • Note on time: If you want your pancakes extra crispy, this recipe could take longer than 28 minutes. 

Nutrition

Serving: 1 pancake | Calories: 248kcal | Carbohydrates: 15.8g | Protein: 6.3g | Fat: 18.2g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.8g | Trans Fat: 0.003g | Cholesterol: 57mg | Sodium: 248mg | Potassium: 269.5mg | Fiber: 1.2g | Sugar: 1.3g | Vitamin A: 404.9IU | Vitamin C: 5.8mg | Calcium: 110.2mg | Iron: 1mg