Cheesy Potato Pancakes

6 Steps to complete

• 1
  In a medium bowl; combine sour cream, 1 tablespoon chive, salt, pepper, and stir to combine. Cover and refrigerate until needed.
• 2
  Place potatoes in a large pot and add water to an inch above the potatoes. Cover and bring to a gentle boil over medium-high heat. Cook 20 to 25 minutes or until easily pierced with fork. Drain potatoes, cool for 5 minutes, peel, and set aside until needed.
• 3
  In a large bowl; combine potatoes, sour cream, egg, bread crumbs, salt, pepper, and shredded Chihuahua® cheese. Use a potato masher to mash the mixture together until well combined.
• 4
  Divide potato mixture into 10 portions, roll each portion into a ball, and flatten into ½-inch-thick pancakes.
• 5
  Preheat oil in a large nonstick pan over medium heat. Fry the potato cakes 2-3 minutes on each side or until lightly browned on both sides. Drain on paper napkins to remove excess oil.
• 6
  Serve potato pancakes with sour cream, garnish with remaining chives, and enjoy!