Cheddar-Stuffed Potato Pancakes with Sour Cream and Chive Dip

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried potato pancakes filled with melted sharp cheddar cheese served with a tangy sour cream and chive dip. This American-inspired comfort-food recipe, ready in about 35 minutes, layers russet potatoes, yellow onion, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 3 large peeled and grated russet potatoes and 1 small grated yellow onion into a clean kitchen towel and squeeze out excess moisture.
  2. Step 2: In a large bowl, combine the grated potatoes and onion with 1/3 cup all-purpose flour, 1 large beaten egg, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat.
  4. Step 4: Take a generous 1/4 cup of potato mixture and flatten it in your hand. Place 2 tbsp shredded sharp Wisconsin cheddar cheese in the center, then cover with another 1/4 cup potato mixture, sealing the edges to form a patty.
  5. Step 5: Fry the patties in the hot oil for 4-5 minutes per side until golden brown and crispy. Drain on paper towels.
  6. Step 6: In a small bowl, mix 1/2 cup sour cream with 2 tbsp finely chopped fresh chives for the dip.
  7. Step 7: Serve the hot cheddar-stuffed potato pancakes alongside the chive sour cream.

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