Herb-Crusted Potato Pancakes with Local Cheese

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Crispy potato pancakes studded with fresh herbs and melted local cheese, a comforting brunch centerpiece. This American-inspired breakfast recipe, ready in about 35 minutes, layers potatoes, onion, large egg 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 174 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.

Ingredients

• 2 medium, peeled and grated potatoes
• 1/4 cup, finely diced onion
• 1 large egg
• 2 tbsp all-purpose flour
• 2 tbsp, chopped fresh chives
• 1 tbsp, chopped fresh dill
• 1/2 cup shredded cheese
• 2 tbsp butter
• 1/4 tsp salt
• 1/8 tsp black pepper

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups grated potatoes, 1/4 cup diced onion, 1 large egg, 2 tbsp all-purpose flour, 2 tbsp chopped chives, 1 tbsp chopped dill, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until well combined.
2. Step 2: Heat 2 tbsp butter in a large skillet over medium heat until melted and shimmering. Drop potato mixture by 1/4 cup portions into skillet, flattening each into a 1/2-inch thick pancake. Cook for 4-5 minutes per side until golden brown and crispy.
3. Step 3: Transfer pancakes to a plate lined with paper towels to drain excess butter. Sprinkle with 1/2 cup shredded cheese and serve immediately while hot.