Cheesy Jalapeño Crispy Potato Pancakes
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Recipe Intro From melies_kitchen
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ingredients
- 4 medium-sized Agria potatoes *(see note below)
- 1/3 cup grated cheese per pancake (mix of cheddar and parmesan recommended)
- Neutral oil (such as vegetable), for frying
- Flaky sea salt, for topping
- Sliced jalapeños, for topping
- Sour cream (optional), for serving
- Fried eggs (optional), for topping
- Sliced avocado (optional), for serving
Method
Step 1
Pierce each potato 4 times with a fork. *Use Agria potatoes for the best results. Waxy potatoes will not crisp up properly.
Step 2
Place them in a heatproof bowl and microwave on high for 8-10 minutes until the potatoes are wrinkled and soft to the touch. (Note: You may need to microwave longer if preparing more than 2 potatoes at once.)
Step 3
Allow the potatoes to cool for 10 minutes before handling.
Step 4
Drizzle oil on a clean surface to prevent sticking.
Step 5
Place the cooked potatoes on the oiled surface and flatten each one using the palm of your hand or the bottom of a measuring cup. Flatten to about 1 cm thick.
Step 6
In a non-stick frying pan, heat a generous drizzle of neutral oil over medium-high heat.
Step 7
Sprinkle 1/3 cup of grated cheese in a circle in the center of the pan.
Step 8
Carefully scrape up the flattened potato with a metal spatula and place it over the cheese. Fry for 3-4 minutes on each side until the pancake is crispy and golden brown.
Step 9
Once cooked, sprinkle with flaky salt and serve with sliced jalapeños, sour cream, fried egg, and avocado if desired. Serve immediately.