This batch of Potato and Onion Cheese Pancakes has been one of my most-requested weekend dishes for years. I first developed this combination on a rainy Saturday when I had a bag of russets, a handful of tomatoes on the counter, and a stubborn craving for something both crispy and comforting. The contrast—crispy edges with a soft, cheesy interior and a fresh tomato-dill topping—reminded me of the potato cakes my grandmother used to make, but updated with melty mozzarella and a fresher topping for the way we eat now.

What keeps me returning to this method is the satisfying texture and the forgiving technique: grate, squeeze, bind and fry. Grating and draining the potatoes properly yields a crunchy exterior while the shredded mozzarella melts into a silky center. These are perfect for brunch with a runny egg, as a starter for a casual dinner, or stacked with roasted vegetables. They come together with basic pantry staples and a short active time—ideal for busy mornings or last-minute company.

Ingredients

• Onion (1 medium): Freshly grated for moisture and sweetness. Choose a firm yellow or sweet onion and grate with the large holes of a box grater; the onion keeps the center tender and adds aromatic depth.
• Potatoes (4 medium): Peeled and grated. Use starchy varieties such as russet or Yukon Gold for maximum crispiness—starches help bind and brown. Peel before grating for an even texture.
• Eggs (3 large): Room temperature eggs act as the primary binder. Bring to room temp for more even mixing and better emulsion.
• All-purpose flour (4 tablespoons / about 1/4 cup): Lightly dusts and binds. If batter looks wet, add up to 1 tablespoon more flour or some reserved potato starch to avoid toughness.
• Sea salt & freshly ground black pepper: Season to taste; salt helps draw out moisture during grating and enhances the flavors.
• Olive oil (about 3 tablespoons for pan-frying + 1 tablespoon for topping): Use a neutral-flavored olive oil or light vegetable oil for frying if you prefer higher smoking point; olive oil adds flavor but maintain medium heat to avoid burning.
• Fresh mozzarella (5.3 ounces / about 1 1/3 cups shredded): Choose low-moisture or well-drained fresh mozzarella; shred and tuck into the batter for melty pockets of cheese without sogginess.
• Topping—Tomatoes (6 ripe, diced): Use ripe roma or vine tomatoes for balance of sweetness and acidity; toss with a tablespoon olive oil and chopped dill for brightness.
• Fresh dill (small handful): Adds a clean, grassy note to the tomato topping; parsley or chives can be used alternatively.

Instructions

Grate and drain vegetables: Using the large holes of a box grater or a grating disc, grate the potatoes and onion separately into a large bowl. Transfer the potato shreds to a clean dish towel or cheesecloth, twist tightly and squeeze out as much liquid as possible—this is critical for crisp edges. Let the grated mixture settle for a minute; if starch collects at the bottom, reserve it. Proper draining prevents steam from making the interior gummy. Combine ingredients: In a mixing bowl, combine the drained potatoes and onion with 3 room-temperature eggs, 4 tablespoons (1/4 cup) all-purpose flour, 5.3 ounces shredded mozzarella (about 1 1/3 cups), a pinch of sea salt and several grinds of black pepper. Add about half of the chopped dill. Press a small handful—if it falls apart, add 1 tablespoon flour or a spoonful of reserved potato starch, then test again. The batter should hold loosely together but not be wet and sloppy. Pan-fry pancakes: Heat a large skillet over medium heat and add about 1 tablespoon oil for every two pancakes. Spoon roughly 3 heaping tablespoons of batter per pancake into the pan and flatten to 3–4 inches in diameter. Fry for about 3–4 minutes per side until deep golden and crisp; adjust heat so the outside browns without burning before the center cooks. Work in batches to avoid crowding the pan and to maintain oil temperature. Keep warm and serve: Transfer cooked cakes to a paper towel-lined plate briefly, then move to a wire rack set over a baking sheet. Keep warm in a 200°F oven while you finish the rest. Toss diced tomatoes with 1 tablespoon olive oil and the remaining dill. Top pancakes with the tomato mixture just before serving so the topping stays bright.

Storage Tips

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. To retain texture, separate layers with parchment paper. For longer storage, arrange cooked cakes in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months. Reheat straight from frozen in a skillet over medium-low heat with a teaspoon of oil, flipping once, until warmed through and crisped—avoid the microwave unless you plan to finish in a hot pan.

Ingredient Substitutions

For a gluten-free version, replace the all-purpose flour with 1/4 cup rice flour or 1/4 cup gluten-free all-purpose flour blend; add an extra egg white if the mix feels loose. Swap mozzarella for grated cheddar or Gruyère for a sharper character (use 5 ounces shredded). To reduce oil absorption, use a nonstick skillet and a neutral oil with a higher smoke point like grapeseed. For dairy-free options, omit the cheese and add an extra egg plus 2 tablespoons of cornstarch to maintain binding.

Serving Suggestions

Serve warm topped with the fresh tomato-dill mixture for acidity, or try a dollop of plain yogurt or sour cream and a sprinkle of chives. For brunch, add a soft-poached or fried egg on top and a side of wilted spinach. These also work as a base for smoked salmon, crème fraîche and capers for an elegant appetizer. Garnish with extra dill or microgreens for color and aroma.

Cultural Background

Great potato cakes are a comfort-food staple across many cuisines—from Eastern European latkes to Swiss rösti. The technique of grating, draining and frying starchy tubers goes back centuries as a way to transform humble ingredients into something celebratory. Adding cheese and a fresh tomato topping gives this version a lighter, Mediterranean-influenced finish while keeping the earthy, nostalgic roots intact.

Seasonal Adaptations

In spring, fold in chopped spring onions and peas; in summer, top with heirloom tomatoes and basil. During autumn, swap in grated sweet potato or add roasted mushrooms and sage for deeper flavors. For winter hosting, fold in caramelized onions and use smoked mozzarella for a cozy, smoky profile that pairs well with braised greens.

Meal Prep Tips

Form patties and store them uncooked on a parchment-lined tray in the refrigerator for up to 24 hours—fry straight from chilled and add a minute per side. Alternatively, cook in batches and cool on a wire rack before packing into meal containers; reheat in a skillet to refresh the crust. Portion into individual containers with the tomato topping stored separately to prevent sogginess.

These cakes are simple to make yet endlessly adaptable—share them at your next brunch or keep them in the freezer for quick, crunchy dinners. Enjoy tweaking the herbs and cheeses to make them your own, and don’t forget to squeeze every last drop of moisture from the potatoes for the crispiest results.