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Cheesy Potato Onion Pancakes

Featured in Breakfast Worth Getting Up For.

These crispy potato onion pancakes are stuffed with mozzarella, creating a melty, satisfying bite. You pan-fry the pancakes for a crunchy outside, then add a fresh tomato and herb topping before a final bake. The ingredients are simple, and the method is easy for anyone to follow. Each bite mixes crispy edges, soft potato centers, and gooey cheese, making this an ideal pick for a filling meal at any time of day.
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Updated on Thu, 03 Apr 2025 23:36:50 GMT
Golden Potato Onion Pancakes with Cheese Pin it
Golden Potato Onion Pancakes with Cheese | mecooking.com

Cheesy tater and onion fritters with melty mozzarella and garden-fresh dill make a tasty combo that turns basic ingredients into an unforgettable dish. These crunchy, golden fritters with gooey cheese centers bring comfort to your meals while showing off the real flavors of simple, fresh foods.

I came up with this dish on a cold winter night when I wanted something warm but different from the usual potato recipes. That first bite of crispy, cheese-stuffed fritter took me straight back to my grandma's cooking, where she'd turn the simplest things into amazing food.

Key Ingredients Breakdown

  • Starchy potatoes: Go for Russet or Yukon Gold since they've got just the right starch level to get that crispy outer layer.
  • Fresh onions: They add a bit of sweetness and flavor depth - pick ones that feel heavy and don't have soft spots.
  • High-quality mozzarella cheese: This gives you that perfect melt and stretch - fresh mozzarella works best if you drain it well first.
  • Fresh dill: Adds a pop of flavor and smell - look for bright green bunches that have a strong scent.
  • Farm-fresh eggs: They hold everything together - eggs at room temp will mix in better.

Whipping Up Your Tasty Fritters

Mix Your Base:
Shred potatoes and onions on the big holes of your grater. Wrap them in a kitchen towel and squeeze hard to get the water out. Dump them in a big bowl and mix in your eggs so everything's coated.
Make Your Mix:
Slowly add flour to your potato stuff, stirring gently so you don't overwork it. Add plenty of salt and fresh black pepper, and taste it to make sure it's seasoned right.
Cook Them Up:
Get your pan hot enough that water drops sizzle on it. Pour in some oil and drop spoonfuls of your mix, pressing them down a bit to make flat pancakes. Cook until the edges turn golden and crispy.
Stuff With Goodness:
Mix your tomatoes with dill and mozzarella. Put a big spoonful on each pancake, making sure you spread it around evenly.
Finish In The Oven:
Stick them in your hot oven until the cheese gets all melty and the tops turn a nice golden brown.
Savory Potato and Onion Pancakes with Cheese Filling Pin it
Savory Potato and Onion Pancakes with Cheese Filling | mecooking.com

The dill in this recipe is my family's favorite part. My daughter used to turn her nose up at green stuff, but now she always asks for extra dill on hers, which shows how much this herb changes the whole dish.

Great Side Dish Ideas

Make a complete meal by serving these fritters with a fresh green salad drizzled with lemony dressing. For morning meals, try them alongside runny poached eggs sprinkled with fresh herbs.

Fun Variations To Try

Play around with different cheeses - throw in some sharp cheddar or gouda for a new flavor. Want something with Mediterranean flair? Mix in some sun-dried tomatoes and oregano in your filling.

Storage Solutions

Put cooled fritters in a sealed container in your fridge for up to three days. When you want to eat them, warm them in a 350°F oven until they're heated through. Don't use the microwave or they'll get soggy.

Close-up Potato and Onion Pancakes with Cheese Filling Recipe Pin it
Close-up Potato and Onion Pancakes with Cheese Filling Recipe | mecooking.com

I've tweaked this recipe for years and found it brings together everything you want in comfort food - that crispy outside, gooey cheese, and fresh herbs - making every bite something special. These fritters always wow people at family dinners or parties, but they're still super easy to make.

Frequently Asked Questions

→ Can these pancakes be made ahead?
Absolutely! Make the pancakes, refrigerate them for up to 2 days, and reheat them in the oven with the cheese when ready.
→ What sides go well with these pancakes?
Pair them with a crisp green salad, creamy sour cream, or a tangy yogurt-based dip. They’re hearty enough to shine as the main course.
→ Can I put some in the freezer?
Yes! Freeze the cooked pancakes (without cheese filling). When ready, thaw overnight and reheat with fresh cheese in the oven.
→ Why aren't my pancakes crunchy?
Be sure to remove any extra moisture from the potatoes and heat the oil properly before adding the batter. This guarantees a crispy exterior.
→ Can I change the cheese in the filling?
Of course! Try cheddar, gouda, or any melt-friendly cheese. They’ll all add their own twist to the flavors!

Cheesy Potato Onion Pancakes

Crispy potato pancakes with onions and herb-seasoned mozzarella, topped with a tangy tomato mix and dill. Perfectly hearty and comforting.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes
By: Mariana

Category: Breakfast

Difficulty: Intermediate

Cuisine: Modern European Mix

Yield: 4 Servings

Dietary: Vegetarian

Ingredients

→ Starting Ingredients

01 3 eggs, fresh
02 4 medium potatoes, grated thoroughly and drained
03 1 onion, medium-sized, finely grated
04 Freshly ground black pepper, as much as you like
05 A pinch of sea salt
06 4 tablespoons plain flour

→ Toppings and Fillings

07 Fresh dill, finely chopped
08 150g shredded mozzarella cheese
09 6 juicy tomatoes, diced up
10 Olive oil for frying

Instructions

Step 01

In a large bowl, combine the grated potatoes and onion. Toss in the eggs, sprinkle in some salt and pepper, and stir in the flour. Keep mixing until the batter feels well combined.

Step 02

Get a pan nice and warm with a splash of olive oil over medium heat. Scoop some potato batter into the pan and flatten into rounds. Fry until both sides turn crisp and golden, about 2 minutes per side. Once done, place them on paper towels to soak up extra oil.

Step 03

Heat your oven to 200°C (400°F) while the pancakes are cooking. In a separate bowl, blend the chopped dill, half the mozzarella cheese, and tomatoes together.

Step 04

Spread the tomato mixture on top of each pancake and sprinkle the rest of the mozzarella over it. Place them on a lined baking tray and bake for roughly 15 minutes until the cheese melts and bubbles.

Step 05

Give the pancakes a moment to cool down. Sprinkle over a little more dill if you'd like, then enjoy them warm.

Notes

  1. These golden pancakes are versatile and can work for breakfast, lunch, or supper. They're hearty and full of comfort!
  2. Want an extra crunch? Use a clean towel to squeeze out every bit of liquid from your shredded potatoes before mixing the batter.

Tools You'll Need

  • Mixing bowl, large
  • Grater with box design
  • Non-stick pan for frying
  • Baking tray
  • Sheet of parchment

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs included
  • Contains dairy: mozzarella cheese
  • Gluten present: flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 18 g
  • Total Carbohydrate: 42 g
  • Protein: 15 g