These cheesy potato and bell pepper pancakes are crispy on the outside and moist and flavorful on the inside.

Two-Cheese Pepper and Potato Pancakes

2 medium russet or other baking potatoes
1/4 cup (1-ounce) extra-sharp cheddar cheese, grated
1/4 cup (1-ounce) Swiss cheese, grated
1 garlic clove, minced
1/4 cup green onion, finely chopped
1/3 cup red bell pepper, finely diced
6 fresh sage leaves, minced or 1 tablespoon dried sage leaves
Salt and freshly ground pepper
1 large egg, beaten
1/2 cup (or more) seasoned bread crumbs
1 tablespoon butter

1. Peel the potatoes and shred on the large grater side. Using a cheesecloth or thin cotton kitchen towel, squeeze the potatoes until well drained.
2. In a large mixing bowl, use your hands to stir together the potatoes and both cheeses until blended. Mix in the garlic, green onion and red bell pepper. Add the sage, and season with salt and pepper to taste. Pour in the egg, and combine until mixture is evenly moist. Add bread crumbs to hold the cakes. Shape into 6 to 8 patties, depending on desired size.
3. Butter a large skillet and heat over medium heat. Once butter is melted, sauté the patties for approximately five minutes on each side or until lightly browned and cooked through. Serve immediately

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of the American Dairy Association.