Simple and Inexpensive Potato-Cheese Pancakes

This dish is a perfect example of how simple ingredients can be transformed into a delicious and satisfying meal. With just potatoes, eggs, cheese, and a few pantry staples, you can create these flavorful potato-cheese pancakes. They’re crispy on the outside, soft and cheesy on the inside, and have a nice kick from the chili flakes. Here’s how to whip up this economical and straightforward dish.


  • 3 potatoes (~300g), peeled and grated: The base of your pancakes, providing texture and substance.
  • Parsley, chopped: Adds freshness and color. Use according to your taste preferences.
  • 3 eggs: Bind the ingredients together, ensuring your pancakes hold their shape.
  • Chili pepper flakes: For a spicy kick. Adjust the amount based on how hot you like your food.
  • Black pepper: To taste, for added depth and flavor.
  • 2 tablespoons rice flour (or wheat flour): Helps to thicken the batter, giving the pancakes a nice structure. Rice flour will make them slightly lighter and gluten-free.
  • 1 teaspoon salt: For seasoning.
  • Vegetable oil for frying: Ensures your pancakes are crispy and golden.
  • 150g cheese, shredded: Adds a delicious, melty texture and rich flavor. Choose a cheese that melts well, like mozzarella or cheddar.
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  1. Prepare the Potato Mixture:
    • In a large mixing bowl, combine the grated potatoes, chopped parsley, chili pepper flakes, black pepper, and salt. Mix well to distribute the seasonings evenly.
    • Add the eggs and rice (or wheat) flour to the potato mixture. Stir until everything is well incorporated.
    • Fold in the shredded cheese until evenly mixed through.
  2. Form and Fry the Pancakes:
    • Heat a generous amount of vegetable oil in a large frying pan over medium heat. The oil should cover the bottom of the pan.
    • Once the oil is hot, scoop portions of the potato mixture into the pan, flattening them slightly to form pancakes. Don’t overcrowd the pan; cook in batches if necessary.
    • Fry for about 3-4 minutes on each side or until the pancakes are golden brown and crispy.
  3. Serve:
    • Remove the pancakes from the pan and drain any excess oil on paper towels.
    • Serve hot, garnished with more chopped parsley or with a side of sour cream or your favorite dipping sauce.


  • Squeeze Out Excess Moisture: After grating the potatoes, squeeze out as much moisture as you can. This will help prevent soggy pancakes and ensure they crisp up nicely.
  • Cheese Varieties: Experiment with different types of cheese for varying flavors. A combination of cheeses can also be used for added depth.
  • Adjusting the Heat: If your pancakes are browning too quickly but not cooking through, lower the heat. This will give them time to cook thoroughly without burning.

These potato-cheese pancakes are not only a testament to the versatility of simple ingredients but also a delicious meal that’s both budget-friendly and easy to make. Whether it’s breakfast, lunch, or dinner, they’re sure to satisfy your cravings.