Is there something better than potatoes with goeey melted cheese?! If you're agree with me (no, there isn't!), you're in the right place!This Potato Cheese Pancake is incredibly quick and easy to make! You just need 2 main ingredients - but of course you also need salt and some oil for cooking - and you don't need to cook potaotes before because it's made with raw potatoes.It turns out so crispy outside and soft cheesy inside...simply mouthwatering!The only tips to make this recipe are squeezing the water out from the potatoes and cook it properly to make it scrispy outside. That's it!Follow the tips below to get a perfect crispy and strethcy-cheese Potato Pancake!
100 g(3,5 oz)Mozzarella cheeseNOT the fresh one soaked into its water; shredded or finely chopped
Instructions
Peel potatoes and soak them in cold water.
Dry potatoes and grate them using a large hole grater.
Place them into a tea towel and squeeze out the liquid: squeeze well as much liquid as you can.
Place the dry shredded potatoes (about 400 g (14 oz) of grated dry potatoes) into a large bowl, season with salt and pepper and mix evenly.
Heat a 22cm-8,5inch non stick pan greased with 1/2 tbsp of olive oil and place half of the potatoes in the pan into a round shape: press well to get a compact potato disc.
Cook over medium heat for about 3 minutes; then place a lid slightly opened, low the heat and cook for about 5 minutes or until potatoes are pretty soft if sticked with a toothpick.
Flip and cook the other side without the lid for about 4-5 minutes or until golden.
Place on a place lined with parchment paper and cook the remaining shredded potatoes in the same way: you'll get 2 identical potato disc.
When the second disc is cooked, leave it into the pan and place shredded Mozzarella on top: low the heat and cook just until the cheese is melted (1-2 minutes).
Place the first potato disc on top of Mozzarella cheese, press to attach, flip it to cook if it cooled down too much, then serve immediately.
Video
Notes
Store the leftover in refrigerator for 3 days or in freezer for up to 3 months.