Last year during one of the Jewish holidays, my cousin Sara texted me excitedly and said, “I used the spiralizer to make latkes!”
I had never thought to post a recipe for latkes or potato pancakes, because I figured that it was nothing novel – people are already happy with their grated potato latkes.
Then, I snapped out of it – spiralizing potatoes is much, much, MUCH easier than grating potatoes. It’s quicker, it’s easier and it’s more fun.
So, today, we have a latke recipe that I’m calling “spiralized potato pancakes.” And there’s a twist – they have cheddar!
After you spiralize the potato, you cook the noodles in a skillet with some olive oil and seasonings, which elevates the flavor profile of the latke. In this recipe, I’ve added rosemary, salt, pepper and garlic powder – flavors that blend expertly well together.
These potato pancakes are whipped up quickly – after the noodles are cooked, they’re mixed with the egg and cheese and thrown straight onto a skillet. With the use of a spatula, you mold the mixture into a circular “pancake” and let it set on one end, then flip it over and flatten it with the back of the spatula while the other end cooks through.
Once these perfectly salty, savory and cheesey potato pancakes are done, the world’s your oyster – they’re totally versatile. Some suggestions:
- Top with a poached or fried egg
- Smear some jam or almond butter on top
- Top with a dollop of apple sauce and have it as a snack
- Drizzle with maple syrup and eat it like a regular pancake
- Have it as a simple side dish during dinner
These potato pancakes are great for entertaining guests – they’ll love to watch the process and of course, love to eat them. I used Cabot Cheese’s White Oak Cheddar, but feel free to use your favorite type of cheddar cheese or whatever’s available at your grocery store.
The process for making a spiralized potato pancake is the same – pick your potato noodle (sweet potato, russet, etc), cook in a skillet, combine with eggs and then cook again in a skillet.
Other fun combinations of flavors could include:
- bacon and scallion
- cinnamon and sweet potato noodle
- shallot and garlic
- chive and onion
While this recipe is very simple, it’s one that you can have fun with – at breakfast, lunch and dinner!
Note: I am part of the Cabot Cheese Board and Cabot Cheese has sent me complimentary cheeses to try in recipes. However, all opinions are my own.
What would you pair these potato pancakes with?
Nutritional Information & Recipe
Easy Cheddar-Rosemary Spiralized Potato Pancakes
- 1 tablespoon extra virgin olive oil
- 2 medium potatoes peeled, Blade C (about 1-1.25 pounds)
- ¼ teaspoon garlic powder
- salt and pepper to taste
- ½ tablespoon finely chopped fresh rosemary
- 2 eggs beaten
- 1/2 cup grated Cabot Cheese White Oak Cheddar or cheddar of choice
- Heat the olive oil in a large skillet over medium heat. Flick water into the skillet and if it sizzles, it’s ready. Add the potato noodles and season with garlic powder, salt, pepper and rosemary. Toss to combine and then cover and cook, uncovering occasionally to toss, or until potato noodles are cooked through, about 10 minutes.
- Transfer the potato noodles to a large bowl and add in the eggs and cheddar. Toss to combine and set aside.
- Heat the same large skillet back over medium heat and spray with cooking spray. Once heated, add in a large scoop (about 1 cup) of the potato mixture. Flatten the mixture out and let cook for 2-3 minutes or until it sets on the bottom. Flip the pancake over and cook another 2-3 minutes or until crispy, flattening with the back of a spatula. Repeat until all of the potato mixture is used, forming about 4 medium pancakes or 6 small ones.
- Transfer the potato pancakes to a plate and serve immediately.