Ingredients

The following ingredients have 12 Servings
  • 6 medium russet potatoes (about 2lbs, yields about 6 cups grated potatoes)
  • 3-4 scallions
  • 2 garlic cloves (pressed)
  • 2 large eggs (beaten)
  • ¼ cup 30gr all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3.5 oz 85gr Monterey Jack cheese
  • Vegetable oil for frying
  • Sour cream for serving

Instruction

  • Slice the cheese into thin 1-inch (2.5cm) squares. Set aside.
  • Thinly slice the scallions.
  • Grate the potatoes preferably on a box grater. (If using a food processor, make sure to pulse the shredded potatoes with the blade attachment to cut the long strands.)
  • Soak the grated potatoes in a cold water for about 10 minutes. Drain and squeeze out as much water as you can.
  • In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt and pepper. Mix well.
  • Add about 1/4-inch oil into a frying pan and heat over medium high heat.
  • Drop about 1 heaping tablespoon of potato mixture into the oil (I use this medium cookie scoop for this step), flatten the mixture and place a slice of cheese in the middle. Cover the cheese with a little bit of potato mixture (about ½ tablespoon of mixture).
  • Cook about 3-4 pancakes at a time, and don’t overcrowd the pan. Cook the pancakes about 3 minutes on each side, or until the pancakes are cooked through and golden brown. Remove the pancakes on paper towel to drain.
  • Serve warm with sour cream. (Also smoked salmon makes a great addition to these pancakes.)