These delicious potato cakes are wonderful for breakfast or as an appetizer. I made these to bring to a appetizer potluck and they were gone in minutes. I grilled mine in coconut oil and topped with a delicious herbed sour cream.
Be sure to prepare the Herbed Sour Cream first so that it can set in the refrigerator for at least 30 minutes before serving to allow flavors to develop.
Cheesy Latkes
 
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These wonderful potato pancakes have shredded cheddar cheese and are pan grilled to a perfect golden crisp!
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 5 cups gold potatoes (approx 6 medium sized)
  • 1 cup shredded cheddar cheese
  • 2 eggs
  • 6 tablespoons flour
  • 3 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground pepper
  • Coconut oil for frying
Instructions
  1. In a bowl mix the eggs, flour, salt, garlic powder and pepper.
  2. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
  3. Spread grated potatoes on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Gradually add potatoes to egg mixture, stir until well blended.
  4. Heat ¼ cup coconut oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, flatten each and shape into 3” rounds. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven. Best served immediately
 
Herbed Sour Cream
 
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This is a great topping for Cheesy Latkes
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1 cup sour cream
  • ¼ cup softened cream cheese
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic salt
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
Instructions
  1. In a bowl mix the eggs, flour, salt, garlic powder and pepper.
  2. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
  3. Spread grated potatoes on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Gradually add potatoes to egg mixture, stir until well blended.
  4. Heat ¼ cup coconut oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, flatten each and shape into 3” rounds. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven. Best served immediately