Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) russet potatoes, peeled
- 1 small yellow onion (about 4 oz / 115 g)
- 2 large eggs
- 1/2 cup (60 g) all-purpose flour
- 1 cup (100 g) sharp cheddar cheese, coarsely shredded
- 1/4 cup (10 g) chopped fresh chives
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp smoked paprika (optional, for color)
- 1/2–2/3 cup neutral oil for frying (canola, vegetable, or sunflower)
- Optional for serving: sour cream, extra chives, flaky salt
Do This
- 1. Grate potatoes and onion on large holes of a box grater. Rinse grated potatoes in cold water, then squeeze very dry in a clean kitchen towel.
- 2. In a large bowl, whisk eggs, salt, pepper, and optional garlic powder and smoked paprika. Stir in flour until smooth.
- 3. Add dried potato-onion mixture, cheddar, and chives. Toss until everything is evenly coated and no dry flour remains.
- 4. Heat a large heavy skillet over medium to medium-high heat. Add enough oil to coat the bottom generously (about 1/8 inch deep).
- 5. Drop heaping tablespoons of batter into the hot oil and gently flatten into 2 1/2–3 inch rounds. Do not overcrowd the pan.
- 6. Fry 3–4 minutes per side, until deeply golden and crisp and cheese is melted. Transfer to a paper towel–lined sheet and sprinkle with salt.
- 7. Repeat with remaining batter, adding more oil as needed. Serve hot with sour cream and extra chives.
Why You’ll Love This Recipe
- Ultra-crispy edges with a tender, cheesy center that tastes like a cross between hash browns and grilled cheese.
- Fresh chives add a gentle oniony brightness that keeps each bite from feeling heavy.
- Simple, affordable ingredients that you probably already have in your pantry and fridge.
- Versatile: great as a cozy side dish, hearty breakfast, or party appetizer with dips and toppings.
Grocery List
- Produce: Russet potatoes, yellow onion, fresh chives
- Dairy: Sharp cheddar cheese, eggs, sour cream (for serving, optional)
- Pantry: All-purpose flour, fine sea salt, black pepper, garlic powder, smoked paprika, neutral frying oil (canola, vegetable, or sunflower)
Full Ingredients
For the Potato Pancakes
- 1 1/2 lb (680 g) russet potatoes, peeled (about 3 medium potatoes)
- 1 small yellow onion (about 4 oz / 115 g), peeled
- 2 large eggs
- 1/2 cup (60 g) all-purpose flour
- 1 cup (100 g) sharp cheddar cheese, coarsely shredded
- 1/4 cup (10 g) finely chopped fresh chives
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder (optional, but recommended for extra savoriness)
- 1/2 tsp smoked paprika (optional, for a light smoky flavor and golden color)
For Frying
- 1/2–2/3 cup neutral oil (canola, vegetable, or sunflower), as needed to keep about 1/8 inch in the pan
For Serving (Optional, but Delicious)
- 1/2–3/4 cup sour cream
- Extra chopped fresh chives
- Flaky sea salt or extra fine salt
- Freshly ground black pepper
Step-by-Step Instructions
Step 1: Prep and Grate the Potatoes and Onion
Peel the potatoes and the onion. Using the large holes of a box grater or the shredding disc of a food processor, grate the potatoes and onion. Grating them together helps the onion juices coat the potatoes, adding flavor and helping prevent browning.
As you grate, transfer the shreds to a large bowl of cold water. This rinses off excess surface starch so the pancakes cook up crisper instead of gummy.
Step 2: Rinse and Squeeze Out Moisture
Once all the potatoes and onion are grated and in the water, swish them around with your hands to release more starch. Let sit for 1–2 minutes, then drain into a colander.
Transfer the drained mixture onto the center of a clean kitchen towel (or a couple of layers of cheesecloth). Wrap it up tightly and twist over the sink, squeezing out as much liquid as you can. Really lean into this step: the drier your potatoes, the crisper your pancakes. Unwrap and fluff the shreds with your fingers so they are not stuck together in one clump.
Step 3: Make the Cheddar-Chive Batter
In a large mixing bowl, whisk together the eggs, 1 teaspoon fine sea salt, black pepper, garlic powder (if using), and smoked paprika (if using) until well combined.
Sprinkle in the flour and whisk until you have a smooth, thick batter with no dry pockets. It should resemble a loose pancake batter.
Add the squeezed-dry potato-onion mixture, shredded cheddar, and chopped chives to the bowl. Use a fork or your hands to toss everything together until the shreds are evenly coated and the cheese and chives are evenly distributed. The mixture should hold together when pressed; if it feels very wet and loose, sprinkle in an extra 1–2 tablespoons of flour and mix again.
Step 4: Preheat the Pan and Oil
Set a large heavy skillet (cast iron is ideal, but stainless works too) over medium to medium-high heat. Pour in enough neutral oil to coat the bottom of the pan generously, about 1/8 inch deep.
Let the oil heat for 2–3 minutes. To test if it is ready, drop in a tiny bit of the potato mixture: it should sizzle enthusiastically right away but not smoke. Adjust the heat as needed so the oil stays hot but not scorching.
If you want to keep finished pancakes warm while frying the rest, preheat your oven to 200°F (95°C) and place a wire rack over a baking sheet inside.
Step 5: Form and Fry the Pancakes
Working in batches so you do not overcrowd the pan, scoop heaping tablespoons of the potato mixture (about 2–3 tablespoons each) and gently place them into the hot oil. Use the back of the spoon or a spatula to press each mound into a roughly 2 1/2–3 inch round, about 1/4–1/3 inch thick.
Fry for 3–4 minutes on the first side, until the edges are deeply golden and the bottoms are nicely browned and crisp. Carefully flip with a spatula and fry for another 3–4 minutes on the second side, until cooked through, golden-brown, and the cheddar looks melted and lightly crisped in spots.
Adjust the heat as needed: if they are browning too quickly before the centers cook, lower the heat slightly; if they are not sizzling and staying pale, increase the heat just a bit.
Step 6: Drain, Season, and Repeat
As each batch finishes, transfer the pancakes to a paper towel–lined plate or a rack set over a baking sheet to drain excess oil. While they are still hot, sprinkle lightly with a pinch of salt for extra flavor.
Place batches in the warm oven to keep them crisp while you fry the rest. Between batches, check the oil level; add more as needed to maintain that thin, even layer in the pan, and let it reheat for a minute before adding more batter.
Step 7: Serve with Fresh Chives and Creamy Toppings
Serve the potato pancakes hot, arranged on a warm platter. Spoon or dollop sour cream on the side or directly on top of the pancakes. Scatter with extra chopped chives for a fresh, green pop and finish with a little flaky salt and black pepper, if you like.
These are best eaten right away while the edges are shatteringly crisp, the centers are tender, and the cheddar is still warm and melty.
Pro Tips
- Squeeze the potatoes very dry. This is the single biggest key to crispy pancakes. Keep twisting that towel until almost no liquid drips out.
- Use russet potatoes. Their higher starch content helps the pancakes hold together and crisp beautifully. Waxy potatoes (like red potatoes) will be less crisp.
- Do not overcrowd the pan. Cooking too many at once cools the oil and leads to greasy, soggy pancakes. Give each one space.
- Keep the oil at the right heat. If the pancakes are smoking or turning dark too fast, lower the heat. If they barely sizzle, increase it.
- Freshly shred your cheddar. Pre-shredded cheese often has anti-caking agents that can prevent smooth melting and crisp edges.
Variations
- Extra-cheesy with mixed cheeses: Swap half the cheddar for grated Gruyère or Monterey Jack for a gooier, slightly more complex flavor.
- Smoky bacon version: Stir in 1/2 cup finely chopped, crisp-cooked bacon or pancetta to the batter and reduce the salt slightly.
- Spicy chive-jalapeño: Add 1 finely minced jalapeño (seeds removed for less heat) and a pinch of cayenne pepper for a gentle kick.
Storage & Make-Ahead
These potato pancakes are at their absolute best fresh from the pan, but you can still make them ahead:
To refrigerate: Let leftovers cool completely on a rack. Transfer to an airtight container, with parchment paper between layers, and refrigerate for up to 3 days.
To freeze: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container and freeze for up to 2 months. Reheat from frozen, no need to thaw.
To reheat and re-crisp: Arrange pancakes on a wire rack set over a baking sheet and bake at 400°F (200°C) for 8–12 minutes (10–15 minutes if frozen), until hot and crisp again. For extra crispiness, finish with 1–2 minutes under the broiler, watching closely.
Make-ahead prep: You can grate and squeeze the potatoes and onion up to 2 hours in advance. Store the dry shreds in the fridge in an airtight container, then mix with eggs, flour, cheese, and chives just before frying.
Nutrition (per serving)
Approximate values per serving (1/4 of the batch, about 3 pancakes), without toppings:
Calories: 320; Protein: 11 g; Carbohydrates: 28 g; Fat: 18 g; Saturated Fat: 6 g; Cholesterol: 105 mg; Sodium: 620 mg; Fiber: 3 g; Sugar: 3 g.
Nutrition will vary based on exact oil absorption, cheese brand, and any toppings or variations you add.
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