Kartoshnik with Cheese and Onions
Crispy on the outside and tender on the inside, this Kartoshnik with Cheese and Onions is a delectable twist on traditional potato pancakes. Made with grated potatoes, caramelized onion, and melted Cheddar cheese, these savory delights are packed with comforting flavor in every bite. The addition of eggs and a touch of flour ensures the perfect texture, while a golden pan-fry in olive oil gives them an irresistible crunch. Garnished with fresh parsley and optional sour cream for an indulgent finishing touch, this Eastern European-inspired dish is ideal for breakfast, brunch, or a satisfying side dish. Quick to prepare and made with simple ingredients, these cheesy potato pancakes are guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 4 medium (about 800g) Potatoes
- 1 large Yellow onion
- 150 grams (grated) Cheddar cheese
- 3 tablespoons All-purpose flour
- 2 large Eggs
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
- (optional, for serving) Sour cream
Instructions
Peel and grate the potatoes using the large holes of a box grater. Place the grated potatoes in a bowl of cold water and let soak for 5 minutes to remove excess starch.
While the potatoes soak, peel and thinly slice the onion. Heat 1 tablespoon of olive oil and the butter in a skillet over medium heat. Add the onion and cook, stirring occasionally, for 10-12 minutes until golden brown and caramelized. Remove from heat and set aside.
Drain the potatoes and squeeze out as much water as possible using a clean kitchen towel or cheesecloth. Transfer the grated potatoes to a large mixing bowl.
To the potatoes, add the caramelized onions, grated cheese, flour, eggs, salt, and pepper. Mix thoroughly until all the ingredients are evenly combined.
Heat the remaining tablespoon of olive oil in a large non-stick skillet over medium heat. Scoop about 1/4 cup of the potato mixture at a time and flatten it into a pancake shape in the skillet. Cook 2-3 pancakes at a time, being careful not to overcrowd the pan.
Cook each pancake for 3-4 minutes on one side, until golden brown. Flip and cook for another 3-4 minutes on the other side. Adjust the heat if necessary to prevent burning.
Transfer cooked kartoshnik to a paper towel-lined plate to drain excess oil. Repeat with the remaining potato mixture.
Serve hot, garnished with fresh parsley and a dollop of sour cream if desired. Enjoy!
Nutrition Facts
Calories |
4220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 526 mg | 176% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 728.2 g | 265% | |
| Dietary Fiber | 74.2 g | 265% | |
| Total Sugars | 46.7 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1165 mg | 90% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 17958 mg | 382% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
