These Crispy Potato and Onion Cheese Pancakes are the perfect combination of golden edges, a tender center, and irresistible melted cheese. Made with grated potatoes, fresh onions, herbs, and mozzarella, these savory pancakes deliver a comforting, satisfying bite every time. Baked briefly at the end for a perfectly melty cheese topping, they make an excellent main dish for breakfast, lunch, or dinner.

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Ingredients

Base Ingredients

4 medium potatoes, grated and well-drained
1 medium onion, grated
3 eggs
4 tbsp all-purpose flour
Sea salt, to taste
Freshly ground black pepper

Filling & Topping

6 ripe tomatoes, diced
150 g fresh mozzarella, shredded
Fresh dill, chopped
Olive oil, for frying

Instructions

Prepare the Potato Base
Grate the potatoes and onion, then squeeze out excess moisture using a clean towel. Transfer to a mixing bowl and add eggs, salt, pepper, and flour. Mix until combined.
Pan-Fry the Pancakes
Heat olive oil in a non-stick pan over medium heat. Drop spoonfuls of the mixture and flatten slightly. Cook for 2–3 minutes per side or until golden and crispy. Transfer to paper towels.
Prepare the Filling
Preheat oven to 400°F (200°C). In a bowl, combine diced tomatoes, chopped dill, and half of the mozzarella.
Assemble the Pancakes
Place the fried pancakes on a baking sheet. Add a layer of the tomato-cheese mixture over each pancake and top with the remaining mozzarella.
Bake Until Melty
Bake for 12–15 minutes until the cheese is fully melted and lightly golden on top.
Serve Warm
Let rest for 1–2 minutes. Garnish with extra dill and enjoy immediately.

Pro Tips

Squeeze potatoes very well to guarantee a crisp exterior.
Let the pancakes sit for 2–3 minutes after frying to help the texture set.
Use fresh mozzarella but drain it well to avoid sogginess.
Heat the oil properly before frying to ensure even browning.

Why This Recipe Works

Perfect texture: The balance of crispy edges and soft interior makes each bite irresistible.
Flavor-packed: Onions, dill, and cheese add layers of savory richness.
Simple ingredients: Everything is easy to find and budget-friendly.
Versatile: Works as a main dish, snack, or hearty breakfast.

Substitutions & Variations

Substitutions

Mozzarella → Cheddar, Gouda, Monterey Jack
Flour → Potato starch for a lighter texture
Dill → Parsley, chives, or green onions

Variations

Mediterranean Style: Add oregano, sun-dried tomatoes, and feta.
Spicy Version: Mix in chili flakes or diced jalapeños.
Vegetable Boost: Add grated zucchini or carrots after squeezing out moisture.

Make-Ahead, Storage & Reheating Guide

Make Ahead: Fry pancakes a day in advance; add topping and bake when serving.
Refrigerate: Store cooked pancakes (without topping) for up to 3 days.
Freeze: Freeze cooked pancakes for up to 3 months. Add fresh topping after thawing.
Reheat: Oven at 350°F (175°C) for 10–12 minutes. Avoid microwaving to keep them crispy.

Serving Ideas

With a green salad and lemon vinaigrette
Topped with sour cream or Greek yogurt
Served alongside poached or fried eggs
With roasted vegetables or soup on the side

Nutrition (Per Serving Estimate)

Calories: ~380
Protein: 17g
Carbs: 38g
Fat: 18g
Fiber: 3g
Sodium: Varies based on seasoning

Frequently Asked Questions

Can I make them ahead?

Yes, fry the pancakes and store them for up to 2 days. Add cheese filling right before serving.

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Why aren’t my pancakes crispy?

Too much moisture. Always squeeze potatoes very well and make sure your oil is hot.

Can I freeze them?

Yes, freeze cooked pancakes (without topping) for up to 3 months.

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Can I use different cheese?

Absolutely—any good melting cheese works beautifully.

These Potato and Onion Cheese Pancakes bring together crispy potatoes, melty cheese, and fresh herbs in a dish that’s comforting, versatile, and easy to prepare. Whether you enjoy them as a main meal or a hearty snack, they promise warmth, flavor, and satisfying texture in every bite.

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