Swiss Cheese Potato Pancakes

Jeanette G's Note:

I ran across this recipe in Country Woman magazine. Although I haven't made it yet, it sounds delicious and simple to make.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 16 pancakes

• 1 (3 ounce) package cream cheese
• 2 eggs
• 2 tablespoons flour
• 4 cups peeled shredded potatoes
• ¼ cup shredded swiss cheese
• 2 tablespoons grated onions
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• 1 dash cayenne pepper
• 3 tablespoons butter
• 3 tablespoons vegetable oil

Directions:

1. In a mixing bowl, beat cream cheese until nice and smooth.
2. Add eggs one at a time beating well after each addition.
3. Add flour and continue to mix well.
4. Stir in potatoes, swiss cheese, onion, salt, pepper and cayenne pepper.
5. In a large skillet heat butter and oil over a medium heat.
6. Drop batter by 1/4 cupfuls and press lightly to flatten.
7. Fry until golden and crisp, about 5 minutes on each side.

Reviews

[Cream Puff]

These are the BEST potato cakes I've EVER had!! I made them last night for supper and I'm still thinking about them today -- my family oohed and aahed!! For the potatoes I used "Simply Potatoes" shredded hashbrowns (in the refrigerated section at grocery store)--no need to drain them, they're ready to go. Also, I used 1/3 cup for each "cake". Had to do them in batches, even in my largest skillet, and I did need to add a little more oil & butter with the second batch. Oh--and only turn them once so they don't fall apart. The recipe is accurate...use medium heat and guage about 5 minutes per side. So thank you, Jeanette, for this wonderful recipe. I'm keeping it forever!