Potato Pancakes With Cheddar Chives And Cream Cheese In The Middle Recipes

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LOADED STUFFED POTATO PANCAKES



Loaded Stuffed Potato Pancakes image

When I make mashed potatoes, I always cook extra so I can prepare these over-the-top potato pancakes. Fill them with sour cream, ranch dressing, melted cheese-or all three. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 cups mashed potatoes (with added milk and butter)
2/3 cup shredded cheddar cheese
1/3 cup all-purpose flour
1 large egg, lightly beaten
1 tablespoon minced chives
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup seasoned bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/3 cup cream cheese, softened
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the first 7 ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne., Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup of potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 491 calories, Fat 34g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 987mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

CHEESY POTATO PANCAKES



Cheesy Potato Pancakes image

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Provided by Charlene Luzum

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 13

4 russet potatoes, peeled and grated
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

Steps:

  • Mix together potatoes, eggs, and milk in a large bowl.
  • Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
  • Heat corn oil and butter in a large skillet over medium heat.
  • Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
  • Drain cooked pancakes on paper towel-lined plate.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g

POTATO PANCAKES



Potato Pancakes image

Provided by Trisha Yearwood

Time 45m

Yield 3 large pancakes

Number Of Ingredients 9

3 1/2 pounds russet potatoes, peeled
1 large sweet onion
1/2 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely chopped chives
1/4 teaspoon baking powder
Kosher salt and ground black pepper
Canola oil, for frying
Unsalted butter, for frying

Steps:

  • Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
  • Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.

CHEDDAR CHEESE MASHED POTATOES



Cheddar Cheese Mashed Potatoes image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

8 medium to large potatoes, peeled and cut into chunks
3 bay leaves
1 cup butter (or two 4-ounce sticks), cut into chunks
8 ounces shredded Cheddar
1/2 cup heavy cream
Salt and freshly ground white pepper
1/4 cup chopped fresh chives

Steps:

  • Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Cheddar. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.

POTATO PANCAKES II



Potato Pancakes II image

Crispy, golden and cheesy! Good use of leftover mashed potatoes. This recipe is very versatile: you can add minced garlic, chives, or 1/4 cup of any shredded raw vegetable, or substitute the cheese with a tablespoon of sugar and serve with maple syrup.

Provided by Deanne

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 5

2 cups mashed potatoes
1 egg, beaten
1 teaspoon salt
¼ cup shredded Cheddar cheese
1 tablespoon butter

Steps:

  • In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 23.9 g, Cholesterol 83.5 mg, Fat 14.5 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6.3 g, Sodium 1350.4 mg, Sugar 2.2 g

CHEDDAR BACON POTATO PANCAKES



Cheddar Bacon Potato Pancakes image

Provided by Camille @ Growing Up Gabel

Time 40m

Number Of Ingredients 7

1 package Simply Potatoes Shredded Hash browns
1 egg
1/4 teaspoon baking powder
2 Tablespoons flour
1/2 cup shredded sharp cheddar cheese
2-4 slices of bacon, cooked and crumbled
1/4 cup oil for frying

Steps:

  • Combine hash browns, egg, baking powder and flour in a large bowl and stir to mix. Stir in bacon and cheese.
  • Heat oil over medium high in a large frying pan until hot.
  • Using a large scoop or 1/4 cup measuring cup, scoop mixture into frying pan.
  • Flip pancakes over when the edges are set, about 5 minutes, and fry until browned.
  • Serve warm with sour cream and chives.

POTATO PANCAKES WITH CHEDDAR, CHIVES, AND CREAM CHEESE IN THE MIDDLE



Potato Pancakes with Cheddar, Chives, and Cream Cheese in the Middle image

I have been making potato pancakes out of leftover mashed potatoes as long as I can remember. I jazzed these up a little for the Philly contest. These are cripsy on the outside, creamy and soft on the inside.

Provided by Jane Whittaker

Categories     Potatoes

Time 30m

Number Of Ingredients 7

2 c mashed potatoes made with butter, milk salt and pepper
1 Tbsp chopped fresh chives, more if you like them
2/3 c cheddar cheese, shredded
1/3 c flour
1 large egg
5 Tbsp cream cheese
2/3 c seasoned bread crumbs, we like italian

Steps:

  • 1. Mix together everything but the bread crumbs and cream cheese with a mixer.
  • 2. Cut the cream cheese into little squares, about a tablespoon a square.
  • 3. Take 1/4 or 1/5 of the mixture, form a patty in your hand, place a square of cream cheese in the middle, and form the potato mixture around it.
  • 4. Reform back into a patty.
  • 5. Put the bread crumbs into a shallow plate and press the patties on both sides into the crumbs.
  • 6. Refrigerate for an hour to give flavors a chance to marry.
  • 7. Heat 1 inch of oil in a skillet. Fry on both sides until browned and crispy.

BACON & CHEDDAR POTATO PANCAKES



BACON & CHEDDAR POTATO PANCAKES image

This is my own, simple recipe for some of the BEST potato pancakes. They're browned and crispy on the outside and creamy on the inside, with little bits of hickory smoked bacon and delicious cheddar. They are always a big hit! The key to making them is to leave them alone. Have your skillet at the right temperature, follow the...

Provided by Tere Gill

Categories     Other Breakfast

Time 20m

Number Of Ingredients 4

1 1/2 Tbsp butter
1 c real mashed potatoes, cold (see *note)
1/4 c shredded extra-sharp cheddar cheese
1 Tbsp hickory smoked bacon bits, finely crumbled

Steps:

  • 1. * NOTE: Use real, homemade https://www.justapinch.com/recipes/side/side-potatoes/mashed-potatoes-2.html?p=2 that have been refrigerated (the consistency should be firm.) This recipe will not work with instant mashed potatoes. Recipe may be doubled or tripled.
  • 2. Gather and prep ingredients.
  • 3. To a large, nonstick skillet, over medium-low heat, add butter.
  • 4. In a medium size bowl, mix together mashed potatoes, bacon bits and cheese.
  • 5. Divide into 4 equal portions. (If doubling or tripling recipe, work in batches. Do not overcrowd pan. Four pancakes per pan is ideal.)
  • 6. Increase heat to medium/medium-high; one by one, form each portion into a ball, then flatten (as if making hamburger patties) and place in skillet with melted butter.
  • 7. Fry the first side for approximately 5 minutes, until golden brown; carefully turn pancakes over and fry for additional 3 to 4 minutes, until golden brown on each side. (Do not attempt to turn the pancakes for a second time. They are fragile and you will probably end up with a mess.)
  • 8. Carefully remove to serving plate. Serve as soon as possible or keep warm until served.

MASHED POTATOES WITH CHEDDAR



Mashed Potatoes with Cheddar image

Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 5

3 pounds potatoes, peeled and cubed (about 6 cups)
1 to 1-1/4 cups half-and-half cream
3 tablespoons butter
1 teaspoon salt
3 cups shredded extra-sharp cheddar cheese

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.

Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

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