Potato and Cheese Latkes (Potato and Cheese Pancakes)
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
10-12 latkes
ingredients
- 1 (6 1/4 ounce) package instant mashed potatoes
- 1 (14 ounce) can chicken broth
- 1⁄2 cup cheese (shredded 4-blend of Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero)
- 4 tablespoons butter
- 1⁄3 cup milk
- 1 egg
directions
- Cook instant potatoes in a pot following package instructions. Instead of water, use chicken broth, 4 tablespoons of butter and 1/3 cup of milk.
- After potatoes have been whipped, but are still hot, mix in the cheese.
- Allow to cool and blend in the egg.
- If potato mixture is too thick, add a little more butter.
- In a large skillet pour in 1/2 inch of cooking oil (not olive oil). Heat oil until very hot and then with a tablespoon, drop in large globs of the potato mixture.
- When the edges begin to turn a golden brown, then with a spatula, turn the latkes over and continue cooking until the other side is golden brown.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.