Cheesy Potato Pancakes


470g potatoes

2 tbsp bacon bits

¼ cup grated parmesan cheese

¼ cup shredded cheddar cheese

1 stalk spring onion (chopped)

1 egg (beaten)

½ tsp salt

¼ tsp garlic powder

¼ tsp coarsely ground black pepper

2 tbsp potato starch

Adequate cooking oil for pan-frying


Some chopped spring onion

Preparation Instructions:

  1. Peel and grate the potatoes. Drain the potato mixture to separate the liquid from the grated potatoes. Set aside the potato water for 15 minutes.
  2. After 15 minutes, the potato starch will be at the bottom of the bowl, and the liquid will be on top. Remove the liquid and save only the potato starch.
  3. Add grated potatoes, bacon bits, grated parmesan cheese, shredded cheddar cheese, chopped spring onion, beaten egg, salt, garlic powder, coarsely ground black pepper and potato starch into a mixing bowl. Using a wooden spoon to mix to combine.
  4. Heat up a non-stick skillet with adequate cooking oil for pan-frying over medium high heat.
  5. Spoon about 2 tbsp potato mixture into per patty into skillet. Cook patties until golden brown. Remove and drained on paper towel to absorb excessive oil.
  6. Transfer the cheesy potato pancakes to a serving platter. Garnish with chopped spring onion. Serve.

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