Parmesan Potato Pancakes

These potato pancakes are crispy on the outside and soft and pillowy on the inside. Parmesan cheese adds a savory note to this tasty side dish that works for breakfast, lunch, or dinner.

I’ve never had any luck storing potatoes. I must be growing the wrong varieties, but for some reason mine go bad so quickly. Even the ones I buy from the grocery store seem to go off faster than I expect. And there is nothing quite like the smell of a rotting potato! Why is it almost … fishy? All these unpleasant experiences led me to look into freezing our surplus of potatoes last fall.

A few internet articles later, and I decided to blanch the potatoes whole, let cool, then grate them to flash freeze on trays. Once frozen I stored the grated potatoes in Ziploc bags in one of our deep freezers. My husband’s idea at the time was that we could make hashbrowns. While we’ve yet to perfect a good hashbrown recipe, we’ve been enjoying these parmesan potato pancakes immensely.

Ingredients

Potatoes – You can use frozen, shredded potatoes like me, or grate fresh potatoes. Russet potatoes seem to be the widely recommended type on the internet, but I used red skinned potatoes because that’s what we grew last year and the pancakes still turned out delicious.

Parmesan & garlic powder – Adds a more savory flavour.

All purpose flour – I have also used corn starch subbed 1:1 and couldn’t really tell the difference.

Egg – Binds the grated potato shreds together.

Lard – To fry the potato pancakes. You could also use butter, or your cooking oil of choice.

How to make Parmesan Potato Pancakes

Step #3 – Heat a skillet over medium heat and lightly grease with lard (or oil or butter). Scoop about 1/4 cup of the mixture into the pan for each pancake and flatten with a spatula.

Step #4 – Cook for 3–4 minutes per side or until golden brown and crisp. Plate up & serve!

Recipe FAQs

What’s the difference between a hashbrown, a potato pancake, and a potato latke?

• Potato potahto I say. But in all seriousness there are some differences. A hashbrown is a thinner crispier breakfast patty. Potato pancakes are thicker and will include flour and eggs, as well as often onions (although this recipe does not). Latkes on the other hand are a traditional Jewish food and recipes will usually include matzo flour. They are often served with apple sauce, or sour cream.

What should I serve with parmesan potato pancakes?

• We like to have these with sausage, sauerkraut or pickled jalapenos, and lots of ketchup for dinner. They also make a great savory breakfast option with eggs and bacon.

Do I have to fry in lard?

• I think lard is a delicious, heat stable option that works well in this recipe. However, you can use whatever cooking fat you feel most comfortable with! The fat used is not a major flavor consideration for this recipe.

Let me know how these turned out for you in the Comments. Also, if you have any tips for storing potatoes, feel free to share I could use a hand!

Yield: 8 pancakes

Parmesan Potato Pancakes

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Crispy on the outside, pillowy on the inside—these Parmesan Potato Pancakes are a savory twist on the classic. Perfect as a side dish, appetizer, or light meal!

Ingredients

• 4 cups shredded potatoes
• 1/2 teaspoon salt
• 1 large egg
• 1/4 teaspoon garlic powder
• 1/3 cup grated Parmesan cheese
• 2 tsp lard to fry

Instructions

1. Shred the potatoes.
2. In a large bowl, combine the potatoes with salt, egg, garlic powder, and Parmesan cheese.
3. Heat a skillet over medium heat and lightly grease with lard, butter, or your cooking oil of choice.
4. Scoop about 1/4 cup of the mixture into the pan for each pancake and flatten with a spatula.
5. Cook for 3–4 minutes per side or until golden brown and crisp.

Notes

While Russet or Yukon Gold potatoes are recommended, I used red skinned potatoes and they worked just fine through several rounds of recipe testing.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 447Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 36mgSodium: 1143mgCarbohydrates: 45gFiber: 4gSugar: 1gProtein: 7g