Potato and Onion Cheese Pancakes: The Ultimate Comfort Food

There are few things in the culinary world more satisfying than the humble potato, but when you combine it with savory onions and a molten core of melted cheese, you elevate a simple vegetable into a masterpiece. These Potato and Onion Cheese Pancakes are not your average hash browns. They are crispy, golden-brown fritters that hide a secret: a gooey, stretchy layer of mozzarella cheese sandwiched right in the middle.

Perfect for a hearty breakfast, a savory snack, or a unique side dish for dinner, these pancakes deliver a crunch that can be heard from the next room, followed immediately by the soft, rich texture of melted cheese. If you have ever struggled to choose between a grilled cheese sandwich and crispy latkes, this recipe is the answer to your prayers. It combines the best of both worlds into one oil-glistening, mouth-watering bite.

Why You Will Love This Recipe

This dish is the definition of high-reward cooking. With minimal ingredients that you likely already have in your pantry—potatoes, onions, eggs, and cheese—you can create something that looks and tastes like it came from a trendy brunch spot. The “cheese pull” alone makes the effort worth it.

Beyond the visual appeal, the flavor profile is a classic. The sweetness of the onion caramelizes as it fries, balancing the earthiness of the potato. The cheese adds the necessary saltiness and fat, binding everything together in a warm embrace. Plus, they are incredibly versatile; serve them with sour cream, applesauce, or a spicy garlic dip.

Ingredients

To make these golden delights, you will need the following simple ingredients:

For the Potato Mixture:

Potatoes: 4 large Russet or Yukon Gold potatoes (peeled and grated).
Onion: 1 medium yellow or white onion (grated).
Eggs: 2 large eggs (beaten).
All-Purpose Flour: 1/3 cup (to bind the mixture).
Salt: 1 teaspoon (plus more for seasoning).
Black Pepper: 1/2 teaspoon (freshly ground).
Garlic Powder: 1/2 teaspoon (optional, for extra kick).
Chives: 2 tablespoons (finely chopped, for garnish).

For the Filling and Frying:

Mozzarella Cheese: 1 cup (shredded or cut into thin slices). You can also use Cheddar or Gouda.
Vegetable Oil: 1/2 cup (for frying). Can substitute with canola or peanut oil.

Step-by-Step Instructions

1. Prepare the Potatoes and Onions

Peel your potatoes and onion. Using the large holes of a box grater, grate the potatoes and the onion into a large bowl. This is the most crucial step: removing the moisture. Transfer the grated mixture onto a clean kitchen towel or cheesecloth. Gather the corners and twist tightly over the sink to squeeze out as much liquid as humanly possible. The drier the potatoes, the crispier your pancakes will be.

2. Make the Batter

Transfer the dried potato and onion mixture back into a clean, dry mixing bowl. Add the beaten eggs, flour, salt, black pepper, and garlic powder. Mix everything thoroughly with a fork or your hands until the flour is hydrated and the mixture sticks together slightly.

3. Form the Bottom Layer

Heat the vegetable oil in a large non-stick skillet over medium heat. To test if the oil is ready, drop a tiny shred of potato in; if it sizzles immediately, you are good to go. Scoop about 2 tablespoons of the potato mixture into your hand and flatten it into a thin patty. Place it carefully into the hot pan.

4. Add the Cheese Core

Working quickly, place a generous pinch of shredded cheese (or a slice) into the center of the potato patty frying in the pan. Be sure to keep the cheese in the middle so it doesn’t leak out the sides immediately.

5. Cover and Seal

Take another tablespoon of the potato mixture, flatten it slightly in your hand, and place it directly on top of the cheese. Use a spatula to gently press down the edges, sealing the cheese inside the two layers of potato. Repeat this process for as many pancakes as can fit in your pan without crowding.

6. Fry to Perfection

Fry the pancakes for about 4–5 minutes on the first side. You are looking for a deep golden-brown color. Carefully flip them over. Fry for another 3–4 minutes on the second side until crispy and cooked through. The cheese inside should be fully melted.

7. Drain and Serve

Remove the pancakes from the pan and place them on a wire rack or a plate lined with paper towels to drain excess oil. Sprinkle immediately with fresh chopped chives and a pinch of flaky sea salt. Serve hot while the cheese is still gooey.

Tips for the Crispiest Results

The Squeeze is Key: Do not skip squeezing the water out of the potatoes. If the mixture is wet, the pancakes will steam instead of fry, resulting in a soggy mush rather than a crispy fritter.
Oil Temperature: Keep your oil hot but not smoking. If the oil is too cool, the potatoes will absorb the grease. If it’s too hot, the outside will burn before the cheese inside melts. Medium heat is the sweet spot.
Cheese Choice: Low-moisture mozzarella works best for that stretchy “cheese pull.” If you want more flavor, mix in some sharp cheddar or pepper jack, but be aware they might melt faster.
Reheating: These are best eaten fresh, but if you have leftovers, reheat them in an air fryer or oven at 350°F (175°C) for 5 minutes. Microwaving them will make them soft and chewy.

Serving Suggestions

While these Potato and Onion Cheese Pancakes are delicious on their own, pairing them with the right dip elevates the experience:

Classic: A dollop of cold sour cream and extra chives.
Sweet & Savory: Apple sauce is a traditional pairing for potato pancakes (latkes) and contrasts beautifully with the salty cheese.
Spicy: Sriracha mayo or a chipotle aioli adds a nice kick that cuts through the richness of the fried potato.
Breakfast Style: Top with a poached egg and let the yolk run over the crispy potato for an indulgent breakfast.

Enjoy making these savory treats. They are a labor of love that rewards you with the ultimate texture combination: crispy, fluffy, and cheesy all in one bite.