Potato And Cheese Pancakes

• 4 medium uncooked baking potatoes
• 1/2 cup spreadable chive and onion cream cheese
• 1 tablespoon all-purpose flour
• 1 egg
• 1/4 cup heavy whipping cream
• 1/2 to 1 teaspoon onion salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup shredded Swiss cheese
• 1/4 to 1/3 cup canola oil

1. Peel and grate potatoes; drain on paper towels. Squeeze dry and set aside. In a large bowl, beat cream cheese and flour until smooth. Stir in the egg, cream, onion salt and cayenne until blended. Stir in potatoes and cheese.
2. In an electric skillet, heat 1/8 in. of oil to 375u0b0. Drop batter by 1/3 cupfuls into skillet; press lightly to flatten. Fry for about 5 minutes on each side or until the potatoes are tender and golden brown. Drain on paper towels.
3. Arrange patties in a single layer on a
4. . Freeze overnight or until thoroughly frozen. Place in a resealable plastic bag. May be frozen for up to 2 months.
5. Place frozen pancakes on a lightly greased
6. . Bake at 400u0b0 for 10-12 minutes or until heated through.

baking potatoes, chive, flour, egg, heavy whipping cream, onion salt, cayenne pepper, swiss cheese, canola oil

Taken from www.tasteofhome.com/recipes/potato-and-cheese-pancakes/ (may not work)