Perked-up Potato Pancakes

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• 4 medium russet potatoes
• 1/2 cup chive & onion cream cheese
• 1 tablespoon all-purpose flour
• 1 egg
• 1/4 cup whipping cream
• 1 teaspoon onion salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup shredded swiss cheese
• 1/4-1/3 cup vegetable oil

Recipe

• 1 peel and grate the potatoes.
• 2 squeeze excess moisture from potatoes with paper towels.
• 3 in a medium bowl, combine cream cheese and flour until blended.
• 4 stir in egg, cream, onion salt, and cayenne pepper until smooth.
• 5 add potatoes and cheese and mix well.
• 6 in a large skillet, heat 1/8 inch of oil to 375°f.
• 7 drop batter by 1/3 cupfuls into skillet and press lightly to flatten.
• 8 fry for approximately 5 minutes per side or until potatoes are tender and golden brown.
• 9 drain on paper towels.
• 10 note; to freeze potato pancakes, arrange in a single layer on baking sheet/ freeze overnight/ place in a resealable plastic bag/ can be frozen up to 2 months/ to bake, place frozen pancakes on a lightly greased baking sheet/ bake at 400f for 10 to 12 minutes or until heated through.