Blue Cheese Potato Pancakes with Apple Topping

  • Yield 4 servings

Blue cheese is incorporated into the potato mixture, each cake is fried crisp, then topped with more blue cheese and a sweet apple topping.


12 ounces (about 3 medium) potatoes, peeled or 12 ounces packed hashbrowns
1/3 cup onion, chopped
1 garlic clove, minced
1 egg, lightly beaten
1/4 cup flour
1 teaspoon cornstarch
1 1/3 cups Wisconsin Blue Cheese, crumbled
1 teaspoon salt
1 teaspoon white pepper
Butter and vegetable oil for frying
Prepared applesauce or apple pie filling, for topping


  1. If using fresh potatoes, grate, rinse in cold water and drain well. Scatter on dish towel and ring potatoes in towel to dry further.
  2. In bowl, mix potatoes, onion, garlic, egg, flour, cornstarch, half the cheese, salt and pepper. Preheat large skillet. Add enough butter and oil to coat skillet. Scoop 1/4 cup portions of potato mixture into skillet; flatten slightly. Fry until golden brown, turning once. Repeat with remaining batter, adding butter and oil to skillet as needed. For each serving, sprinkle 1/4 of remaining cheese onto plate. Top with 3 pancakes. Accompany with desired apple topping. Serve hot.

Recipe courtesy of the Wisconsin Milk Marketing Board



Get every new post delivered to your Inbox.

Join 237 other followers