Cheesy Mashed Potato Pancakes Recipe

Cheesy Mashed Potato Pancakes

These crispy, cheesy pancakes are a delicious way to use up leftover mashed potatoes, or you can make fresh mashed potatoes specifically for this recipe.

Ingredients:

• 4 cups mashed potatoes (cooled slightly if using leftover)
• 1 1/2 cups shredded cheddar cheese (or a mix of your favorite cheeses)
• 1 large egg
• 1/4 cup all-purpose flour (plus extra for dredging, optional)
• 1/3 cup chopped chives or green onions
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying
• Sour cream and chopped chives (for serving)

Cooking Guide:

1. Combine the dry ingredients: In a large bowl, whisk together the flour, salt, and pepper.
2. Mix in the wet ingredients: Add the mashed potatoes, cheese, egg, and chives to the dry ingredients. Use a spatula or your hands to gently fold everything together until just combined. If the mixture seems too wet and doesn’t hold its shape well, add a tablespoon of flour at a time until it becomes manageable.
3. Form the pancakes: Lightly flour a work surface. Scoop out about 1/3 cup of the potato mixture and roll it into a ball. Flatten the ball into a patty about 1/2-inch thick. Repeat with the remaining mixture. (Alternatively, use a cookie scoop to portion the potato mixture for uniform-sized pancakes)
4. Heat the pan: Heat a large skillet or griddle over medium heat. Add enough oil to coat the bottom of the pan.
5. Cook the pancakes: Carefully place the potato pancakes in the hot pan. Cook for 3-4 minutes per side, or until golden brown and crispy.
6. Drain and serve: Drain the cooked pancakes on paper towels to remove excess oil. Serve immediately with sour cream and a sprinkle of chopped chives.

Tips:

• For extra crispy pancakes, you can dredge the formed patties in a shallow dish of flour before adding them to the pan.
• If you don’t have leftover mashed potatoes, you can boil and mash fresh potatoes for this recipe.
• Feel free to experiment with different cheeses or add other ingredients like chopped cooked bacon, ham, or sauteed mushrooms.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through and crispy.