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Crispy Potato and Onion Cheese Pancakes

Golden potato and onion pancakes filled with melted mozzarella and fresh herbs, baked to perfection for a comforting, delicious meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 380 kcal

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.

Notes

  • Room-temperature ingredients combine more smoothly and cook evenly.
  • Pressing out moisture is essential for crispiness.
  • Fresh dill brightens the flavor and pairs perfectly with cheese.
  • Adjust toppings to match your taste or the season.