Swiss Potato Pancakes
Swiss Potato Pancakes combine shredded potatoes, Swiss cheese, and onions in a crispy, savory crust. Perfect for brunch or a hearty snack, these pancakes offer a delightful blend of cheesy richness and crispy texture, appealing to cheese lovers and those seeking comforting, flavorful dishes.
Ingredients
- 4 c. shredded potatoes ⓘ
- 1/2 c. diced Swiss cheese
- 1/2 tsp. salt ⓘ
- 3 oz. cream cheese ⓘ
- 1/8 tsp. pepper ⓘ
- 2 eggs ⓘ
- dash of red pepper ⓘ
- 2 Tbsp. flour ⓘ
- 3 Tbsp. oleo ⓘ
- 3 Tbsp. salad oil ⓘ
- 2 Tbsp. grated onions ⓘ
- 4 c. unsifted all-purpose flour ⓘ
- 1 Tbsp. sugar ⓘ
- 2 tsp. salt ⓘ
- 1 3/4 c. vegetable shortening ⓘ
- 1 Tbsp. vinegar ⓘ
Instructions
- Measure flour, sugar, and salt into a large bowl.
- Mix well with a fork.
- Add shortening and mix with a fork until crumbly.
- In a small bowl, beat together eggs, water, and vinegar until well blended.
- Combine dry ingredients with the liquid mixture.
- Divide the dough into 5 equal portions and shape into round, flattened patties, ready for rolling.
- Wrap each patty in plastic wrap and chill for 1/2 hour before using.
- When ready to roll, lightly flour both sides of a patty and roll out on a lightly floured board.
- Use as desired for pie crusts or tart shells.
- Dough can be frozen after shaping into round flattened patties.
Tips & Substitutions
For an extra crispy texture, ensure the shredded potatoes are well-drained before mixing. If you don't have Swiss cheese, Gruyère or a mild cheddar can be good substitutes. You can also add herbs like chives or parsley for added flavor. For a lighter version, consider using low-fat cream cheese.
Serving Suggestions
Serve these Swiss potato pancakes with a dollop of sour cream or applesauce on the side for a delightful contrast. They pair beautifully with a fresh salad or steamed vegetables. For a heartier meal, consider serving alongside grilled meats or a light soup like 'Newfie' Corn Soup.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy. You can also use a skillet over medium heat for a quick reheating option.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Potato Pancakes contains roughly 1304 calories, with 21g protein, 172g carbohydrates, and 60g fat. It is an excellent source of vitamin C (94% of the Daily Value), potassium (77% of the Daily Value), and dietary fiber (55% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1564mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can make the potato pancakes ahead of time and refrigerate them before cooking. Just ensure they are well-wrapped to prevent them from drying out. You can also freeze shaped patties for up to a month, allowing you to enjoy them fresh whenever you like.
What can I use instead of vegetable shortening?
If you prefer not to use vegetable shortening, you can substitute it with unsalted butter or coconut oil. However, keep in mind that this may slightly alter the flavor and texture of the pancakes.
How can I make these pancakes gluten-free?
To make gluten-free Swiss potato pancakes, replace the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and other ingredients are gluten-free as well to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).