Garlic Parmesan Cheese-Stuffed Potato Pancakes

Ingredients

• 5 Russet potatoes (5-6 potatoes; peeled)
• Salt (To taste)
• Black pepper (To taste)
• 1 tbsp Garlic powder
• 2 tbsp Cornstarch
• 0.5 cup Mozzarella cheese (For stuffing)
• Oil (For cooking)
• Parmesan cheese (For garnish)
• Chives (Optional; for garnish)

Steps

1. 1

   Peel the potatoes and partially boil them for 5 minutes. Drain them and let them cool.

2. 2

   Once the potatoes have cooled, shred them. Squeeze out all excess water using a clean cloth or your hands.

3. 3

   Season the shredded potatoes with salt, black pepper, and garlic powder. Add the cornstarch and mix well.

4. 4

   Heat some oil in a pan. Once the pan is hot, add a thin layer of shredded potatoes and lower the heat to medium-low.

5. 5

   Add mozzarella cheese on top of the potato layer, then cover it with more shredded potatoes.

6. 6

   Carefully flip the pancake and cook each side for 8-10 minutes over low heat, until fully cooked and crisp and golden brown.

7. 7

   Garnish with Parmesan cheese and optional chives. Serve warm.

Notes

The source does not specify the amount of cooking oil, Parmesan, or chives. It also does not specify the pan size or the exact amount of potato mixture used for each pancake.

Nutrition per serving

• main
• vegetarian
• potato pancakes
• pan-fried
• cheese-stuffed
• crispy
• family-friendly