Cheezee Potato Pancakes
|1||kg||potatoes, peeled, grated and squeezed of excess liquid|
|1||pc||MAGNOLIA BROWN EGG, beaten|
|1 (200 g)||bar||MAGNOLIA CHEEZEE, grated|
|1/4||cup||MAGNOLIA ALL PURPOSE FLOUR|
|1||pc||small onion, finely chopped|
|iodized fine salt and pepper to taste|
|1/4||cup||MAGNOLIA GOLD BUTTER|
- Combine all ingredients in a bowl except butter. Mix well.
- Heat butter in a large frying pan over medium heat. Swirl the pan to coat its surface evenly with butter. Add a big spoonful of potato mixture into the pan. Press down with a flat turner to make a pancake and cook for about 15 minutes over high heat.
- Reduce to low heat and continue to cook until golden brown. Flip the potato pancake and cook until the other side is tender and golden brown. Serve hot.