SWISS CHEESE POTATO PANCAKES
Years ago, when I was searching for just the right thing to perk up a meal, my neighbor suggested these pancakes. They did the trick! Golden brown, crisp and cheesy, they make a deliciously different dish any time of day. -Ferne Moe, Northbrook, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 45m
Yield 16 pancakes.
Number Of Ingredients 11
Steps:
- In a large bowl, beat cream cheese until smooth. Add 1 egg at a time, beating well after each addition. Gradually add flour and mix well. Stir in the potatoes, Swiss cheese, onion, salt, pepper and cayenne pepper. , Heat butter and 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into butter and oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 219 calories, Fat 15g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 178mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SWISS CHEESE POTATO PANCAKES
I ran across this recipe in Country Woman magazine. Although I haven't made it yet, it sounds delicious and simple to make.
Provided by Jeanette G
Categories Breakfast
Time 35m
Yield 16 pancakes
Number Of Ingredients 11
Steps:
- In a mixing bowl, beat cream cheese until nice and smooth.
- Add eggs one at a time beating well after each addition.
- Add flour and continue to mix well.
- Stir in potatoes, swiss cheese, onion, salt, pepper and cayenne pepper.
- In a large skillet heat butter and oil over a medium heat.
- Drop batter by 1/4 cupfuls and press lightly to flatten.
- Fry until golden and crisp, about 5 minutes on each side.
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