1-First Step: Prep the ingredientsStart by slicing the Monterey Jack cheese into thin 1-inch squares and setting it aside. Thinly slice the scallions, mince the garlic, and beat the eggs in a small bowl. Having everything ready before you cook helps the pancakes come together quickly once the pan gets hot.

2-Second Step: Grate and soak the potatoesGrate the russet potatoes using a box grater, or pulse them in a food processor with the blade attachment to create shorter strands. You want about 6 cups of grated potato from the 6 medium russet potatoes. Place the grated potatoes in cold water and soak them for 10 minutes. This step removes extra starch, which helps the pancakes fry up crisp and hold together better.

3-Third Step: Drain and squeeze very wellAfter soaking, drain the potatoes and squeeze out as much water as possible. A clean kitchen towel or cheesecloth works best. This part matters a lot because too much moisture can make the pancakes soft and greasy instead of golden and crisp. If the potatoes feel damp, squeeze them again.

4-Fourth Step: Mix the batterIn a large bowl, combine the grated potatoes, scallions, garlic, beaten eggs, flour, salt, and black pepper. Mix until everything looks evenly coated and the mixture starts to stick together. You do not need to overmix, but you do want the ingredients well distributed so each pancake has balanced flavor.

5-Fifth Step: Heat the oilPour about 1/4 inch of vegetable oil into a frying pan and heat it over medium-high heat. The oil should be hot enough to sizzle when a small bit of potato mixture hits the pan. If the oil is too cool, the pancakes will absorb more oil and lose their crunch. If it is too hot, the outside may brown before the inside cooks through.

6-Sixth Step: Form and fill the pancakesDrop 1 heaping tablespoon of the potato mixture into the oil and flatten it slightly. Place one cheese square in the center, then top it with about 1/2 tablespoon more potato mixture. Press gently so the cheese is enclosed. This method gives you that melty center that makes potato cheese pancakes so fun to eat.

7-Seventh Step: Fry in batchesCook 3 to 4 pancakes at a time and avoid overcrowding the pan. Fry each side for about 3 minutes, or until the pancakes are golden brown and cooked through. Crowding the pan lowers the oil temperature, which can make the pancakes soggy. Work in batches and give each pancake space to crisp up properly.

8-Eighth Step: Drain and serveTransfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Serve them warm with sour cream and extra scallions. If you want a more filling plate, add smoked salmon on top or on the side. The contrast of warm potato, cool sour cream, and savory cheese makes every bite taste rich and balanced.