Cheesy Potato Pancakes

Ingredients

Directions

1. 1

   In a medium bowl, combine V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, 1 tablespoon fresh chives, salt, and pepper. Stir to combine. Cover and refrigerate until needed.

2. 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 20–25 minutes or until easily pierced with a fork. Drain potatoes, cool for 5 minutes, peel, and set aside.

3. 3

   In a large bowl, combine potatoes, V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, egg, bread crumbs, salt, pepper, and V&V Supremo® Shredded Chihuahua® Brand Cheese. Use a potato masher to mash the mixture together until well combined.

4. 4

   Divide potato mixture into 10 portions, roll each portion into a ball, and flatten into 1/2-inch-thick pancakes.

5. 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 towels to remove excess oil.

6. 6

   Serve potato pancakes with V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, garnish with remaining chives, and enjoy!