Black Diamond Potato Pancakes

10 to 12 oz Black Diamond Cheddar, shredded (divided)
3/4 cup sour cream
1 Tbsp fresh chives, chopped
3 cups shredded potatoes
3 large eggs, lightly beaten
1/3 cup flour
1/2 tsp sea salt
1/8 tsp freshly ground black pepper
1 tsp dry mustard
Jack's Grill Grapeseed Oil for frying

In a large bowl combine 8 ounces (3 cups) of cheese, sour cream, and chives. Add potatoes and eggs; mix well. Combine flour, salt, pepper, and mustard in small bowl to blend. Add to cheese and potato mixture, and mix thoroughly.

Add enough oil to a large skillet to cover bottom. Heat over medium heat until oil ripples. Drop 1/4 cup of mixture per pancake into skillet and fry until edges begin to brown. Turn pancakes, top with additional shredded cheese, and continue frying until done. Remove to platter, and serve warm. Makes 6 servings.

Makes 6 servings

Allergy Warning: Contains milk and eggs and wheat