Potato and Onion Cheese Pancakes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 medium onion, freshly grated
02 -
4 medium potatoes, grated and drained well
03 -
3 fresh eggs
04 -
4 tablespoons all-purpose flour
05 -
Sea salt, to your liking
06 -
Freshly ground black pepper
→ Filling & Garnish
07 -
6 ripe tomatoes, diced
08 -
150g fresh mozzarella cheese, shredded
09 -
Fresh dill, chopped
10 -
Olive oil for pan-frying
# Instructions:
01 -
Start by grating the onion and potatoes into a large mixing bowl. Add the eggs, a generous pinch of salt, freshly ground pepper, and flour. Mix everything together until you have a well-combined batter.
02 -
Heat a good splash of olive oil in a non-stick pan over medium heat. Drop spoonfuls of the potato mixture to form pancakes, cooking them for about 2 minutes per side until they're beautifully golden and crispy. Transfer to paper towels to drain.
03 -
While your pancakes are cooking, warm up your oven to 200°C (400°F). Mix together the chopped tomatoes, fresh dill, and half of your shredded mozzarella in a bowl.
04 -
Divide your tomato-cheese mixture between the pancakes, top with the remaining mozzarella, and pop them in the oven for 15 minutes until the cheese gets all melty and delicious.
05 -
Let them cool for just a minute or two, then serve these beauties warm with an extra sprinkle of fresh dill on top if you're feeling fancy.
# Notes:
01 -
These crispy potato pancakes are perfect for any time of day - breakfast, lunch, or dinner. They're wonderfully satisfying and might just become your new favorite comfort food!
02 -
For extra crispy pancakes, try squeezing out as much moisture as possible from your grated potatoes using a clean kitchen towel.