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Photo of Cheddar-Scallion Potato Pancakes by WW

Cheddar-Scallion Potato Pancakes

1
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
16
Difficulty
Moderate
Take your potato pancakes up a notch with the addition of Cheddar cheese. These make a fun party appetizer or side dish.

Ingredients

Uncooked potato

1½ pound(s), peeled, grated, well-drained*

Onion

1 small, grated

Scallions

4 medium, chopped

All-purpose flour

6 Tbsp

Weight Watchers Reduced-fat Mexican style shredded cheese

1 cup(s), sharp variety

Ground cumin

1 tsp

Garlic powder

½ tsp, or 1 tsp granulated garlic

Egg

1 large egg(s)

Kosher salt

1 tsp, plus additional for garnish

Cayenne pepper

⅛ tsp

Cooking spray

4 spray(s)

Light sour cream

⅓ cup(s)

Cilantro

⅓ cup(s), fresh, minced

Instructions

  1. Preheat oven to 400°F. Line two large baking sheets with parchment paper.
  2. Line a strainer with paper towels; place potatoes and onions in a strainer and press out any water from them.
  3. Combine potatoes, onion, scallions, flour, cheese, cumin, garlic, egg, salt and pepper in a large bowl. Scoop potato mixture into your hands using a 1/4-cup measure; press each into a round pancake (3-inches in diameter and about 1/4-inch thick). Place pancake on prepared pan and repeat with remaining ingredients (eight pancakes per pan); coat pancakes with cooking spray.
  4. Bake pancakes for 10 minutes; remove from oven, flip pancakes, coat with cooking spray and rotate pans in oven. Bake for 10 more minutes and then rotate pans in oven again. Bake until well browned, about 10 minutes more. Remove potato pancakes from pans to a serving platter; sprinkle lightly with additional kosher salt, if desired. Serve each pancake topped with 1 teaspoon each sour cream and cilantro. Yields 1 pancake per serving.

Notes

*Or use 3 ½ cups defrosted frozen shredded potatoes.

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