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    Home » Appetizers & Hors d'Oeuvres » Crispy Potato Pancakes with Cheese

    Crispy Potato Pancakes with Cheese

    May 2, 2012 · by Valentina · 13 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Crispy Potato Pancakes with Cheese are packed with the spicy, rich flavors of pepper jack and jalapeños. With a less than 30-minute prep time, they're delicious for both a busy weeknights and weekend dinner parties. 4 Mexican Cheesy Potato Pancakes on a purple plate

    These Crispy Potato Pancakes with Cheese are packed with delicious Mexican flavors.

    What's in these Cheesy Potato Pancakes?

    As with any recipe, starting with good quality ingredients is one of the keys to success.

    I know quite a bit about Idaho potatoes and I will always choose them. A few years ago, I traveled with the Idaho Potato Commission to Idaho to learn everything about growing and harvesting them. So yes, the first ingredient is Idaho potatoes. (That journey began here.)

    The remaining ingredients are:

    • onion
    • Pepper Jack cheese
    • Jalapeño peppers
    • garlic
    • chipotle adobo sauce
    • egg

    Idaho Potato Commission logo

    Recipe Tips and Substitutions

    • It's really important to remove as much liquid as possible form both the potatoes and onions. After they're grated, you'll want to squeeze them with your hands. The liquid content is very high in both. The more liquid you can remove, the crispier the pancakes will be.
    • Be sure the pan is super hot when you add the pancake mixture. Imagine you're searing a steak!
    • Chipotles in adobo sauce are smoked jalapeño chiles that are canned in a sauce that typically contains tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. For this recipe, just use the sauce, not the actual pepper.
    • If you'd like to make these crispy potato pancakes less spicy, use mild peppers like Poblanos, instead of jalapeños, and use white cheddar, Parmesan, Asiago, or Fontina cheese instead of Pepper Jack.

    Top view of Mexican Cheesy Potato Pancakes on a purple plate with fresh cilantro

    Serving Suggestions

    Here are a few delicious ideas:

    • Fried Meyer Lemon Caesar Salad
    • Mexican Blackened Salmon
    • Sous Vide Pork Tenderloin
    • Mexican Chopped Salad with Pepitas and Chipotle Dressing

    I hope you love these Mexican Crispy Potato Pancakes as much as I do!

    Three small, crispy potato pancakes on a purple plate.

    Spicy Potato Pancakes with Cheese

    Valentina K. Wein
    Crispy Potato Pancakes with Cheese are packed with the spicy, rich flavors of pepper jack and jalapeños. With a less than 30-minute prep time, they're delicious for both a busy weeknights and weekend dinner parties.
    Makes 1½ dozen small potato pancakes
    Print
    Prep Time 20 mins
    Cook Time 4 mins
    Total Time 24 mins
    Course Side Dish
    Cuisine Mexican
    Servings 2 to 4
    Calories 310 kcal

    Ingredients
      

    • 1 cup grated Idaho Russet Potatoes -- approximately 1 (¾ pound) potato,
    • ⅓ cup grated onion
    • ⅓ cup grated Pepper Jack cheese,
    • 2 tablespoons finely chopped Jalapeño pepper, washed and dried, seeds removed
    • ½ teaspoon minced garlic,
    • 2 teaspoons adobo sauce from chipotles in adobo sauce (see notes)
    • 1 teaspoon salt
    • 1 large egg
    • olive oil

    Instructions
     

    • Grate potato and onion. Use a food processor or hand grater to grate the potato and onion. (The former is much easier!) Then use your hands to squeeze as much liquid as possible out of the potatoes and onion.
    • Combine all of the ingredients. In a medium-sized mixing bowl, combine the potato and onion with the cheese, jalapeño, garlic, chipotle adobo sauce, salt and egg.
    • Sauté the pancakes. Generously coat a large sauté pan with olive olive oil, and place it over medium-high heat. Once the pan is very hot, shape the potato mixture into approximately tablespoon-sized pancakes, placing them in the hot pan as you go. There should be at least an inch or so between them. Gently press each one to flatten slightly. Cook until they are golden brown, about 2 minutes per side.
    • Serve immediately!

    Notes

    Chipotles in adobo sauce are smoked jalapeño chiles that are canned in a sauce that typically contains tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. For this recipe, just use the sauce, not the actual pepper.
    Calorie count is only an estimate.
    Keywords great for Cinco de Mayo, best potato sides
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Reader Interactions

    Comments

    1. Tori @ The Shiksa in the Kitchen

      May 02, 2012 at 5:49 pm

      Well, you must know I adore this recipe, Valentina! Have a terrific time at Camp, sorry to miss it this year... xo

      Reply
      • valentina

        May 02, 2012 at 11:12 pm

        Thank you, Tori! We'll miss you this weekend!

        Reply
    2. Dorothy at Shockinglydelicious

      May 02, 2012 at 5:52 pm

      yum! See you at CBlog!

      Reply
      • valentina

        May 02, 2012 at 11:12 pm

        yum is right! yes, see you at camp!

        Reply
    3. Marina@Picnic at Marina

      May 02, 2012 at 6:22 pm

      Good luck on your camp adventure! it's going to be a lot of fun! Those pancakes are really good!

      Reply
      • valentina

        May 02, 2012 at 11:11 pm

        thanks, Marina!

        Reply
    4. MImi Avocado

      May 02, 2012 at 10:42 pm

      Can't wait to meet you at Camp Blogaway! Those potato pancakes look scrumptious...and we'll be slicing some fresh California avocados on top of ours! See you soon!

      Reply
      • valentina

        May 02, 2012 at 11:11 pm

        Yay! Can't wait, Mimi! 🙂

        Reply
    5. Diane {Created by Diane}

      May 02, 2012 at 11:55 pm

      oh my goodness these look delicious. I LOVE jalapenos and of course potatoes. hmmm...wonder if you will have some hidden in your bag at campblogaway, tell you what. I'll trade you a cookie for one? 🙂

      Reply
    6. Jean Layton

      May 03, 2012 at 1:27 am

      We'll be eating these one night, Right? Cause these look awesome!

      Reply
    7. mary jo frazier

      May 03, 2012 at 4:16 pm

      Well, I am definitely ready for you to come to my house in December and have a cook off frying latkes with a Mexican twist. Should convince everyone to join the tribe...

      Reply
      • valentina

        May 04, 2012 at 2:23 am

        love you Mary Jo! 😀

        Reply
    8. LP @dishclips

      May 09, 2012 at 2:42 am

      Potato pancakes taking less than half an hour to make? I'm sold! I'm so trying this!

      Reply

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