Potato Pancakes with Sharp White Cheddar and Green Chiles

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  • Makes: 15 servings
  • Serving Size: 2 pancakes plus 1 tablespoon topping
  • Makes: 30 pancakes, 1 cup topping
  • Prep: 25 mins
  • Cook: 4 mins per batch

Potato Pancakes with Sharp White Cheddar and Green Chiles

Directions

  1. For topping, in a small bowl combine sour cream, shallot, lime juice, cilantro, and cumin. Cover and chill until ready to serve.
  2. In a medium bowl combine eggs, flour, salt, and black pepper. Stir in cheese and chile peppers. Set aside.
  3. Peel potatoes. Using a handheld grater or a food processor, coarsely shred potatoes. Press shredded potatoes between several layers of paper towels to remove excess moisture. Coarsely shred onion; press between paper towels. Stir shredded potatoes and onion into egg mixture.
  4. In a large, heavy nonstick skillet heat 2 tablespoons of the oil over medium-high heat. Drop potato mixture by level tablespoons into hot oil; spread if necessary. Cook about 4 minutes or until edges are golden, turning once. Remove from skillet; keep warm. Repeat with the remaining 2 tablespoons oil and the remaining potato mixture, adding the remaining 2 tablespoons oil as needed. Serve pancakes warm with topping.
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Nutrition Facts (Potato Pancakes with Sharp White Cheddar and Green Chiles)

  • Per serving:
  • 133 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 41 mg chol. ,
  • 146 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 4 g pro.
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