Easy Cheddar-Rosemary Spiralized Potato Pancakes

Easy Cheddar-Rosemary Spiralized Potato Pancakes

Last year during one of the Jewish holidays, my cousin Sara texted me excitedly and...

Easy Cheddar-Rosemary Spiralized Potato Pancakes

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!

Easy Cheddar-Rosemary Spiralized Potato Pancakes

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.

Easy Cheddar-Rosemary Spiralized Potato Pancakes

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

Easy Cheddar-Rosemary Spiralized Potato Pancakes

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.

Easy Cheddar-Rosemary Spiralized Potato Pancakes

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

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 medium 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.
with love, Ali

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Recipe Rating


  • these look DELIGHTFUL! i have all these things at home...making tonight! :) --jill http://thejjreport.com/2014/09/30/eighteen-hours-in-miami/
  • These are a perfect addition to any meal. Delicious. Catherine
  • I love making zucchini latkes, so can't wait to try it with my spiralizer!
  • I'm wondering if you could just do them like regular latkes and cook only once. Add flour, onion, and cook just once. The noodles are pretty fine and all you'd have to do is cut them small.
    • The whole point is to avoid using flour and keeping it as little-processed as possible, but yes, you could do that.
  • I made these this morning and topped with fried eggs. Absolutely delicious! Thanks for the inspiration.
  • Omg!!! I love your page! I got a spiralizer on sunday and now I have LOADS of great ideas.Thank You xx
  • I can't seem to capitalize a sweet potato! It's so firm I almost break my wrist. Does anyone else have this problem? Any hints or suggestions are welcome!
  • Laurie, use a smaller piece of sweet potato and it is much easier than using a larger piece. In other words cut the potato into thirds if you need to. Be sure to connect the "smaller" end to the blade. :)
  • Yum! Why wouldn't I make these when I have all the ingredients already! Love your website. I bought my first spiraliser 3 weeks ago and it's been in constant use. Best kitchen gadget yet!
  • I cannot express how much I love this recipe. I'm definitely making this for Sunday dinner this weekend...it's just genius!
  • Can't wait to try these! Is it easier to use a non-stick frying pan for this recipe?
  • What about spiralizing some apple and potato together? Will that work to ad a great twist to topping with applesauce?
  • Quite a lot like Swiss rösti, too!
  • Looks tasty. One more good thing i found its ingredients are easily available in our kitchen. So would definitely try it. Thanks for the recipe.