Breakfast & Brunch
Cheddar Potato Pancakes with Maple Sour Cream
Prep Time: 20 min | Cook Time: 15 min | Servings: Makes: 12 appetizers | Calories: 94
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Prep Time
20 min
Cook Time
15 min
Servings
Makes: 12 appetizers
Calories
94
Not the pancakes you remember, Bravo’s Top Chef’testant Grayson Schmitz and Sargento teamed up to make the perfect bite size Cheddar Cheese Potato Pancakes with a jalapeño kick. Yukon gold potatoes and Sargento® Shredded Mild Cheddar Cheese - Traditional Cut are blended together and topped with pickled red onions and jalapeño for that perfect combination of sweet and spicy. These perfect little appetizers will sure to be all the rave with your guests.
Ingredients
- ½ cup thinly sliced red onion
- ¼ cup rice vinegar
- ½ cup water
- 1 tsp. salt, divided
- 1 tsp. sugar
- 1 Tbsp. maple syrup
- ¼ cup sour cream
- 1 cup grated Yukon Gold Potato
- 1 cup (4 oz.) Sargento® Shredded Mild Cheddar Cheese - Traditional Cut
- 1 Tbsp. thinly sliced chives
- 2 Tbsp. vegetable oil
- 1 jalapeño pepper, thinly sliced
Directions
- Place onions in small bowl. Bring rice vinegar, water, ½ tsp. salt and sugar to a boil in small saucepan over high heat. Pour liquid over onions; cover with plastic wrap and pickle for at least 10 minutes but no longer than 15 minutes, depending on how crispy you like your pickle. Strain and reserve the pickled red onions.
- Whisk maple syrup into sour cream in small bowl.
- Combine potatoes, cheese, ½ tsp. salt and chives in medium bowl. Allow mixture to stand at least 2 minutes before sautéing so the salt releases some liquid to bind the pancakes.
- Heat oil over medium-low heat in large sauté pan. One by one, form mini pancakes by making a small ball and flattening it out with the palms of your hands. Place in pan. Cook until golden brown on the edges; turn and sauté the other side. Remove from pan and drain on a paper towel.
- Place a pinch of pickled red onions on top of the each potato pancake, then add a dollop of maple sour cream. Top with a slice of jalapeño.
