So… Why Am I Talking About These Pancakes?

Alright, so picture a rainy Saturday morning, the sort where your slippers are actually kind of required footwear, and I’m standing in my kitchen halfway through my first (big) cup of coffee. For some reason, I keep thinking about the potato and onion cheese pancakes my aunt used to make when we’d visit in Yorkshire. They’re the sort of thing that turns a bad day upside down (and guarantees there won’t be any leftovers). I once tried to get fancy and add an herb I couldn’t even pronounce; that went sideways fast. These pancakes? They’re wonderfully unfussy.

If you’re anything like me—and don’t mind a little kitchen chaos now and then—then this recipe’s probably right up your street. And yes, I’ve definitely grated my knuckles more times than I’d like to admit, so just a heads up there. But let’s just crack on.

Why You’ll Love This (Or At Least My Family Does!)

I make these when there’s not enough bread for toast, or when I’ve got that sack of sad potatoes starting to eye me up from the pantry. My family goes properly bonkers for these, especially if I actually remember to get the cheese out. (And sometimes a sneaky bit of bacon goes in too—don’t tell my vegetarian cousin!)

Honestly, the best part is that you only need basic stuff, and the crispy bits are basically the best thing since sliced bread. I did have one cousin who tried them cold once; I still don’t quite understand that, but hey, each to their own.

What You’ll Need (Plus Some “It’ll Do” Swaps)

3 medium potatoes, peeled (or don’t bother if you’re like me and actually don’t mind a bit of skin)
1 large onion—or 2 small ones if they’ve been hanging around for ages
About 1 cup (wait, maybe a handful more) shredded cheddar cheese. I sometimes grab Red Leicester if that’s all there is. My grandma loved Cathedral City but honest, any strong cheese works fine
2 eggs (medium or large, your call; I once used duck eggs and it was actually amazing)
3 tablespoons flour—plain works best, but I’ve used self-raising in an emergency and no one noticed
Salt and pepper to taste, and maybe a pinch of smoked paprika if you’re feeling bold
Oil for frying. Sunflower, canola, or even butter if you’re out; it’s a pancake, not rocket science
Optional add-ins: a clove of garlic (minced), a little chopped chive, or a spoon of sour cream mixed in for tang. (I skip the garlic if it’s breakfast, but lunch is fair game!)

How To Make ‘Em (With a Few Sidetracks)

Grate the potatoes and onion. More than once, I’ve done this by hand, but if you’ve got a food processor, use it. Actually, I find it works better if you squeeze the grated stuff in a clean tea towel. Gets rid of the water, makes it all crisp up. Don’t panic if it turns a bit pinkish—it’s just the onions getting dramatic.
Toss them in a bowl. I normally add the cheese at this point, but sometimes I forget and add it at the end. Doesn’t seem to matter.
Add eggs and flour. Mix it up with a fork (or your hands if you’re brave/don’t mind messy nails afterward). Chuck in your seasoning and—if using—whatever extras caught your eye.
Heat your pan, medium-high is my go-to. Splash in some oil till it’s shimmering. Now pile in scoops of the mixture—about the size of a golf ball then squish ’em down. (This is where I usually sneak a taste of the raw mix, living dangerously, I know.)
Let them sizzle till the edges go crispy and golden (usually 3-4 minutes)—don’t fuss with them too much yet or they’ll fall apart. Flip with a spatula (or a fish slice, if you call it that—my uncle does and I’ve never understood why), and do the other side.
Drain on kitchen paper (or just pop them on a cold baking rack if you’re out, it works fine). Repeat till you’ve used it all up. You might need to add more oil between batches; I always underestimate.

Some Notes From the “School of Hard Knocks”

Honestly, squeezing out the grated stuff is the difference between crispy and slightly disappointing pancakes—I’ve skipped it when in a hurry and, well, soggy city. Also, the cheese can stick if the pan’s not quite hot enough; just walk away for an extra minute if you’re impatient like me.

Once, I added way too much flour thinking it’d help them hold together. They just tasted like bland dough. So, less is more.

If You’re Feeling Adventurous… Variations I Actually Tried

Sweet potato instead of regular works but they’re much softer, so expect pancake spread (learned that the messy way)
Add cooked bacon bits (this is basically my go-to for Saturday brunch now)
Swap out onions for scallions if you want a milder vibe (good for picky kids or when onions just aren’t your friend)
Don’t add feta unless you fancy salty soup—that one was a flop at my place

What If You Don’t Have All the Kit?

If you don’t have a box grater, honestly, I’ve used a vegetable peeler to shred potatoes in a pinch (it takes ages but it works). No nonstick pan? Just use more oil and a bit of patience—scrubbing the pan later is character-building, right?

How To Store Leftovers (If There Are Any…)

Pop them in an airtight box in the fridge for up to 2 days. Though honestly, in my house, these never survive past lunchtime the next day. You can freeze them, but they go a bit wibbly on reheating so I only do that if I’ve made a massive batch for lunchboxes.

Serving Up (My Favourite Part)

Serve with sour cream and chives—that’s the classic. Sometimes I pile a fried egg on top if I’m feeling fancy or just whack on some red onion marmalade (the one from Delia’s website is ace). At Christmas, my lot dunk them in leftover cranberry sauce… don’t knock it till you’ve tried it.

Things I Learned The Hard Way (Read These!)

I once tried rushing the cheese grating—ended up with lumpy bits and uneven browning. Just take your time, it’s worth it.
Don’t skip squeezing the water out, even if you’re running late; otherwise, you’ll have a pancake puddle, not a stack.
I sometimes add too much oil (especially after the first batch) but less is more—unless you enjoy deep-frying your breakfast.

FAQ (Yep, I Get These All the Time)

Can I make these gluten-free?: Definitely! Just swap out the regular flour for a gluten-free blend (I’ve even used oat flour once, turned out just fine actually).
Do I really have to peel the potatoes?: Honestly, nah. I only bother if they look a bit rough or are sprouting.
What cheese is best?: I like mature cheddar or anything on the sharper side. But, you do you—I’ve had good luck with leftover odds and ends too.
Why are my pancakes falling apart?: Probably too much moisture (squeeze them more!), or maybe your pan wasn’t hot enough. Or maybe you just flipped too soon—happens to me every once in a blue moon.
Can I bake these instead of frying?: Sure, you can, but they’ll turn out more like potato cakes than pancakes. Toss them on parchment and go for a hot oven, maybe 220C (425F). Check out a classic baked version here if you want more tips!

And that’s all she wrote! Or, well, that’s all I can remember right now. Let me know if you discover some weird and wonderful addition—just don’t ask me to try pineapple or anything too wild. Cheers!

Potato and Onion Cheese Pancakes