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Main dishes

Vegetable Potato Pancakes

Vegetable Potato Pancakes recipe
photo by:kraft
These savory potato pancakes, flecked with chopped broccoli and shredded cheddar, are topped with additional cheese and broiled before serving.
15 min
35 min
About 30 pancakes or 10 servings, 3 pancakes each
Magazine Acquisition

What You Need

cups  shredded potatoes, well drained
pkg.  (10 oz.) frozen chopped broccoli, thawed, well drained
pkg.  (8 oz.) KRAFT Shredded Mild Cheddar Cheese, divided
 eggs, lightly beaten
cup  chopped onion
tsp.  salt
tsp.  black pepper
tsp.  dried thyme leaves, crushed
1 or 2
drops  hot pepper sauce
cup  (1/2 stick) butter or margarine

Make It

PREHEAT broiler. Mix potatoes, broccoli, 1 cup of the cheese, the eggs, onion and seasonings.

MELT 1 Tbsp. of the butter in large nonstick skillet on medium heat. Spoon 2 Tbsp. of the potato mixture into skillet; press lightly to flatten. Repeat with the remaining potato mixture, allowing about 1 inch between pancakes. (You should be able to cook 6 to 8 pancakes at a time.) Cook 2 to 3 min. on each side or until crisp and golden brown on both sides. Drain on paper towels; place on ungreased baking sheets. Repeat with remaining potato mixture, adding remaining butter as needed. Sprinkle evenly with cheese.

BROIL pancakes, 4 to 6 inches from heat, 1 to 2 min. or until cheese is melted.

Kraft Kitchens Tips

Serving Suggestion
Try serving these potato pancakes with a crisp mixed green salad or vegetable and a serving of cooked lean meat, poultry or fish.
Make Ahead
Prepare as directed, except for topping with the remaining cheese and broiling. Cover; refrigerate overnight. When ready to serve, broil, 6 to 8 inches from heat, 1 to 2 min. on each side or until crisp and golden brown on both sides. Top with remaining cheese; continue broiling 1 to 2 min. or until cheese is melted.
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