Easy Cheddar-Rosemary Spiralized Potato Pancakes
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.