Potato and Onion Cheese Pancakes Recipe

Introduction

Golden potato and onion pancakes filled with melted mozzarella cheese and fresh herbs make for a comforting and flavorful meal. Crispy on the outside and tender inside, these pancakes are topped with a fresh tomato and dill mixture, then baked to melty perfection. Perfect for any time of day, they bring simple ingredients to life with delicious texture and taste.

Ingredients

• 1 medium onion, freshly grated
• 4 medium potatoes, grated and drained well
• 3 fresh eggs
• 4 tablespoons all-purpose flour
• Sea salt, to your liking
• Freshly ground black pepper
• 6 ripe tomatoes, diced
• 150g fresh mozzarella cheese, shredded
• Fresh dill, chopped
• Olive oil for pan-frying

Instructions

1. Step 1: Grate the onion and potatoes into a large mixing bowl. Drain the potatoes well to remove excess moisture. Add the eggs, a generous pinch of salt, freshly ground black pepper, and flour. Mix everything together until you have a well-combined batter.
2. Step 2: Heat a good splash of olive oil in a non-stick pan over medium heat. Spoon the potato mixture into the pan to form pancakes, cooking for about 2 minutes per side until golden and crispy. Transfer cooked pancakes to paper towels to drain excess oil.
3. Step 3: Preheat your oven to 200°C (400°F). In a bowl, combine the diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese.
4. Step 4: Place the pancakes on a baking sheet. Divide the tomato-cheese mixture evenly across the pancakes, then sprinkle the remaining mozzarella cheese on top.
5. Step 5: Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
6. Step 6: Let the pancakes cool for a minute or two before serving. Garnish with extra fresh dill if desired, and enjoy warm.

Tips & Variations

• For extra crispy pancakes, squeeze out as much moisture as possible from the grated potatoes using a clean kitchen towel before mixing.
• Try substituting mozzarella with sharp cheddar or gouda for a different cheese flavor.
• Add sun-dried tomatoes and oregano to the filling for a Mediterranean twist.
• Serve alongside a crisp green salad dressed with lemon vinaigrette for a balanced meal.

Storage

Store cooled pancakes in an airtight container in the refrigerator for up to three days. Reheat them in a preheated oven at 350°F (175°C) until warmed through to maintain crispiness. Avoid microwaving as it can make the pancakes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes ahead of time?

Yes, you can prepare the pancakes and store them in the fridge for up to 2 days. Reheat in the oven with the cheese filling just before serving for best results.

Can I freeze the potato pancakes?

Yes, freeze the cooked pancakes without the filling for up to 3 months. Thaw overnight in the fridge and reheat in the oven with fresh filling.

Potato and Onion Cheese Pancakes Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

Golden potato and onion pancakes filled with melted mozzarella cheese and fresh dill, topped with diced tomatoes and baked until the cheese is perfectly melty. These crispy, savory pancakes are a comforting and versatile main dish suitable for any meal of the day, combining crispy exteriors with soft interiors and a gooey cheesy filling for a delightful texture and flavor experience.

• Author: lucas
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Baking
• Cuisine: European Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 medium onion, freshly grated
• 4 medium potatoes, grated and drained well
• 3 fresh eggs
• 4 tablespoons all-purpose flour
• Sea salt, to your liking
• Freshly ground black pepper

Filling & Garnish

• 6 ripe tomatoes, diced
• 150g fresh mozzarella cheese, shredded
• Fresh dill, chopped
• Olive oil for pan-frying

Instructions

1. Prepare the Batter: Grate the onion and potatoes into a large mixing bowl. Add the eggs, a generous pinch of sea salt, freshly ground black pepper, and flour. Mix well until you achieve a well-combined batter.
2. Cook the Pancakes: Heat a splash of olive oil in a non-stick pan over medium heat. Spoon the potato batter into the pan to form evenly sized pancakes. Cook each side for about 2 minutes until golden brown and crispy. Drain cooked pancakes on paper towels to remove excess oil.
3. Prepare the Filling: While pancakes cook, preheat the oven to 200°C (400°F). In a bowl, combine diced tomatoes, chopped fresh dill, and half of the shredded mozzarella cheese.
4. Assemble and Bake: Spread the tomato and cheese mixture evenly over each pancake. Top with the remaining mozzarella cheese. Place the pancakes on a baking sheet and bake in the oven for 15 minutes, until the cheese is melted and bubbly.
5. Serve: Let the pancakes cool for 1-2 minutes after baking. Serve warm, optionally garnished with an extra sprinkle of fresh dill for enhanced aroma and presentation.

Notes

• These crispy potato pancakes are suitable for any meal: breakfast, lunch, or dinner, and make a satisfying comfort food.
• For extra crispiness, ensure you squeeze out as much moisture as possible from grated potatoes using a clean kitchen towel before mixing.
• Allow pancakes to rest 2-3 minutes after frying to let their interiors set properly.
• Store cooled pancakes in an airtight container in the refrigerator for up to three days; reheat in a 350°F oven to maintain crispiness.
• Potato pancakes can be frozen without filling for up to 3 months; thaw overnight and reheat with fresh filling as desired.
• Feel free to substitute mozzarella with other melting cheeses like cheddar or gouda for flavor variations.

Keywords: potato pancakes, onion pancakes, mozzarella cheese, crispy pancakes, baked pancakes, comfort food, vegetarian main dish, savory pancakes, fresh dill, tomato topping