Ingredients
3 cups shredded potatoes
1 cup shredded cheese (cheddar or your choice)
1/4 cup chopped green onions
1/4 cup all-purpose flour
2 large eggs, beaten
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 cup vegetable oil for frying
Sour cream and salsa for serving (optional)
Directions
1. Place the shredded potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the shredded potatoes, shredded cheese, and chopped green onions.
3. Add the all-purpose flour, beaten eggs, salt, black pepper, garlic powder, and ground cumin to the bowl. Mix until all ingredients are thoroughly combined.
4. Heat the vegetable oil in a large skillet over medium heat.
5. Once the oil is hot, scoop about 1/4 cup of the potato mixture into the skillet and flatten it gently with a spatula to form a pancake.
6. Cook each pancake for about 3-4 minutes on each side, or until golden brown and crispy.
7. Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8. Repeat with the remaining potato mixture, adding more oil to the skillet if needed.
9. Serve the potato pancakes warm, with sour cream and salsa on the side if desired.