Cheesy Potato Pancakes

One of my greatest weaknesses in the world of food (besides chocolate and french macarons, of course) is potatoes!

There are so many amazing dishes you can prepare with them, but I feel like I don’t share enough of them here. But I made sure to share the top ones. Have you tried my cheesy tater tots? How about garlic rosemary baked steak fries? Or extra crispy baked potato chips? They are all tasty and on “healthier” side.

Today’s potato recipe though isn’t so healthy. But it’s so so good. Delicately crispy crust + pillowy soft inside + ooey gooey cheese filling! Can this be any better?? Hardly…
I made hors d’oeuvres-size pancakes here, but you can, of course, adjust the size to your own liking.
My secret weapon for uniform pancakes is this handy-dandy medium cookie scoop. It’s such a handy tool for all things, from cookies to meatballs, from pancakes to truffles! A-kitchen-must-have. Period.

Ingredients:

• 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
• 3.5oz (85gr) Monterey Jack cheese
• Vegetable oil for frying
• Sour cream for serving

Directions:

1. Slice the cheese into thin 1-inch (2.5cm) squares. Set aside.
2. Thinly slice the scallions.
3. 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.)
4. ........................................

for full instruction please see : www.sweetandsavorybyshinee.com

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