Total Time
Prep 15 mins
Cook 15 mins

These are great with smoked cheese but also work with any other hard cheese. Makes a nice snack. I got it from a cheese guide leaflet. It's lovely served with a poached egg.

Ingredients Nutrition


  1. Grate the potatoes into a colander, squeezing out the excess moisture.
  2. In a bowl, mix potatoes and all other ingredients, season to taste.
  3. Heat oil in a large frying pan and drop 2-3 heaped tablespoons of the mixture into the pan.
  4. Using a spoon flatten the mixture slightly and fry on medium heat for approx 7-10 minutes, turning halfway, until golden brown.
  5. Keep the potatoe cakes warm in the oven on low heat while finishing the rest.
  6. You'll need to add oil as necessary for the second batch.


Most Helpful

Enjoyed by all! The first batch was not very pretty. I wasn't thinking and did not use a teflon-coated pan, man those suckers stuck to the skillet. Anyways, batch 2 was done in a non-stick pan and though they weren't the prettiest potato pancakes, they were very good. These are the first I've had or made that had cheese. I used a smoked gouda. Thanks!!

Kim127 June 15, 2006

We enjoyed these very much. I made them using Yukon gold potatoes and smoked gouda and parsley picked from the garden! Thanks, Sylvie!

Chef Kate June 12, 2006

Everyone loved these & gobbled them allll up! I used gouda. I was thinking the onion needed draining more than the potatoes but they came out perfect & wonderful. Thank you!

Elmotoo June 10, 2006

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