Golden, cheesy, and crispy Potato and Onion Cheese Pancakes made with simple pantry ingredients. Perfect for breakfast, lunch, or a snack.

Scale

4 medium potatoes, peeled and grated

1 large yellow onion, grated

1 cup shredded cheese (cheddar or mozzarella)

3 tbsp all-purpose flour

2 eggs

1 tsp salt

½ tsp black pepper

2 tbsp butter or vegetable oil (for frying)

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Grate potatoes and onion; squeeze out excess moisture.
Mix grated vegetables with eggs, flour, cheese, salt, and pepper.
Heat butter or oil in a skillet over medium heat.
Scoop ¼ cup of mixture per pancake, flatten slightly, and cook 3–4 minutes per side until golden.
Drain on paper towels and serve warm with sour cream or dip of choice.

For extra crispy pancakes, finish in a 400°F oven for 5 minutes. Add herbs or turkey bacon for extra flavor.