Savory Potato Pancake

Protein: 12g
Carbohydrates: 30g
Fat: 15g
Fiber: 3g
Sugar: 2g
Storage:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best results.
Freezing: You can freeze the cooked pancake in portions. Wrap in plastic wrap and place in a freezer-safe bag. Reheat from frozen in a skillet.
Conclusion:
This Savory Potato Pancake is a versatile and tasty dish that’s quick to make and satisfying. With its crispy exterior and cheesy interior, it’s perfect for any meal of the day.

10 Frequently Asked Questions:
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter flavor.
Can I make these pancakes ahead of time?
Yes, you can prepare and cook them ahead of time and reheat before serving.
Can I use other types of cheese?
Yes, feel free to use your favorite cheese varieties.
What can I use instead of olive oil for frying?
You can use vegetable oil or coconut oil if you prefer.
Can I add other vegetables to the mixture?
Absolutely! Feel free to add veggies like bell peppers or zucchini.
How can I make the pancake crispier?
Make sure the oil is hot before adding the mixture and don’t overcrowd the pan.
Can I make a larger batch?
Yes, you can double or triple the recipe and cook multiple pancakes.
Can I use frozen grated potatoes?
Yes, thaw and squeeze out excess moisture before using.
How do I know when the pancake is done?
It should be golden brown and crispy on both sides.
Can I make this recipe gluten-free?
Yes, ensure your ingredients are gluten-free and consider using gluten-free flour if needed.