Description
These Potato Cheese Pancakes are crispy on the outside, soft and cheesy on the inside, and made with simple ingredients like mashed potatoes and cheddar cheese. Perfect as a snack, side dish, or quick meal, they’re a delicious way to use up leftover mashed potatoes.
Ingredients
- 2 cups mashed potatoes (cold or leftover)
- 1/2 cup all-purpose flour (plus extra if needed)
- 1 cup shredded cheddar cheese (or mozzarella)
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 2 tbsp chopped green onions (optional)
- 2 tbsp oil or butter for frying
Instructions
- In a large mixing bowl, combine mashed potatoes, flour, cheese, egg, salt, pepper, and any optional seasonings or herbs. Mix until the mixture forms a soft, moldable dough.
- Divide the mixture into 8–10 equal portions and shape each into small round patties.
- Heat oil or butter in a non-stick skillet over medium heat.
- Place the patties in the skillet and cook for 3–4 minutes per side, or until golden brown and crispy.
- Remove and place on a paper towel–lined plate to drain excess oil.
- Serve warm with sour cream, ketchup, or your favorite dipping sauce.
Notes
- Use mozzarella or a cheese blend for extra stretchiness.
- Add bacon, ham, or grated veggies like zucchini for variation.
- Make them spicy with chili flakes or jalapeños.
- For gluten-free pancakes, use a gluten-free flour blend.
- Can be baked at 400°F (200°C) for 20 minutes, flipping halfway.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack, Side Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 0.8 g
- Sodium: 230 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
