Cheesy Mashed Potato Pancakes Recipe
Introduction
Cheesy Mashed Potato Pancakes are a delicious way to transform simple potatoes into a crispy, flavorful dish. Perfect as a comforting side or a tasty snack, they combine creamy mashed potatoes with melted cheese and fresh green onions for a satisfying bite.
Ingredients
- 0.75 lb Little Potatoes (about 170 grams or 1/2 bag)
- 1 large egg
- 1/2 cup shredded cheddar cheese
- 1 green onion, sliced
- 1/2 teaspoon salt
- Flour (optional, see notes)
Instructions
- Step 1: Place the potatoes in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for about 10 minutes until tender. Drain and mash the potatoes thoroughly, then allow them to cool to room temperature.
- Step 2: In a large bowl, mix the mashed potatoes with the egg, shredded cheddar cheese, sliced green onion, and salt until well combined.
- Step 3: Heat a griddle or large frying pan over medium-high heat and coat with non-stick spray. Scoop portions of the potato mixture onto the hot surface and press down gently to flatten each pancake.
- Step 4: Cook for 4 to 5 minutes until the bottoms are very golden and crispy. Flip carefully and cook for another 4 to 5 minutes until the other side is golden brown. Serve warm with sour cream, extra cheese, or more green onions as desired.
Tips & Variations
- If the mixture feels too loose, add a small amount of flour to help bind the pancakes and achieve crispier edges.
- Use leftover mashed potatoes to save time—just be sure they are well mashed and cooled before mixing.
- Try adding cooked bacon bits or herbs like chives for extra flavor.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore their crispiness or warm them in the oven at 350°F (175°C) until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of little potatoes?
Yes, regular potatoes work well. Just peel if desired and cut into chunks before boiling. The texture might be slightly different but the pancakes will still be delicious.
Do I need to add flour to the mixture?
Flour is optional and depends on the moisture level of your mashed potatoes. If the mixture feels too wet and doesn’t hold together well, adding a small amount of flour can help bind the pancakes.
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Cheesy Mashed Potato Pancakes Recipe
- Total Time: 30 minutes
- Yield: 4–6 pancakes 1x
- Diet: Vegetarian
Description
These Cheesy Mashed Potato Pancakes are a delightful twist on traditional potato pancakes, made with tender baby potatoes, shredded cheddar, and green onions. Crispy golden on the outside and soft inside, they make a perfect savory breakfast or side dish that’s easy to prepare and full of comforting flavors.
Ingredients
Potato Mixture
- 0.75 lb Little Potatoes (Baby Boomers) (about 170 grams or 1/2 bag)
- 1 large egg
- 1/2 cup shredded cheddar cheese
- 1 green onion, sliced
- 1/2 teaspoon salt
Optional
- Flour (optional, see notes)
- Non-stick cooking spray, for frying
- Sour cream, cheese, and additional green onions for serving
Instructions
- Cook the Potatoes: In a medium pot, place the little potatoes in cold water. Bring the water to a boil over high heat, then reduce to medium heat and simmer the potatoes for about 10 minutes, or until they are tender when pierced with a fork. Drain and mash the potatoes well, then allow them to cool to room temperature. You may also use leftover mashed potatoes as noted.
- Mix Ingredients: In a large bowl, combine the mashed potatoes, egg, shredded cheddar cheese, sliced green onion, and salt. Mix until all the ingredients are well incorporated. If the mixture feels too wet and doesn’t hold together well, lightly add some flour as needed.
- Prepare the Cooking Surface: Heat a griddle or large frying pan over medium-high heat. Spray generously with non-stick cooking spray to prevent sticking.
- Form and Cook Pancakes: Scoop spoonfuls of the potato mixture onto the hot griddle. Press each scoop down gently to flatten into pancakes. Let them cook undisturbed for 4-5 minutes, or until the bottoms are very golden and crispy. Flip the pancakes carefully and cook the other side for another 4-5 minutes until golden brown and crispy.
- Serve: Once cooked, serve the potato pancakes hot topped with sour cream, extra shredded cheese, and sliced green onions or toppings of your choice for added flavor.
Notes
- The recipe works well with leftover mashed potatoes, making it a convenient way to use up leftovers.
- If the potato mixture is too wet to form pancakes easily, add a small amount of flour to help bind it.
- Use a non-stick spray or oil to ensure the pancakes crisp up nicely and don’t stick to the pan.
- These pancakes can be customized with additional herbs or spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Keywords: cheesy potato pancakes, mashed potato pancakes, potato side dish, cheesy side, vegetarian pancakes
