Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 8 makes 22 potato pancakes
If you love mashed potatoes or simply have lots of leftovers, this recipe is perfect to use up. The kids will go insane with these extremely delicious, cheesy potato pancakes. Super easy and quick to make, and oh-so-addicting!
Ingredients
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4 c. mashed potatoes
2 c. shredded mozzarella cheese (8 oz)
1 large egg
1/4 c. all-purpose flour or up to 1/2 c. flour for creamier potatoes
2 1/2 tablespoons chives chopped
1/2 c. plain bread crumbs
2 tablespoons Light Olive oil or Canola oil to saute
Sour cream to serve
How to make Cheesy Potato Pancakes
Mashed Potatoes:
Step 1: Fill with water a 5-quart pot. Add in a tbsp salt and potatoes (2 lbs or around 7 medium potatoes peeled and quartered), then cook until the potatoes are fork-tender. Drain them well and mash in 4 tbsp butter. Allow the mashed potatoes to cool at room temperature. This can be made at least a day to 3 days ahead.
Mashed Potato Pancakes:
Step 1: Combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, a large egg, 1/4 cup flour, and 2 tbsp chopped chives in a large mixing bowl.
Step 2: Mash the mixture with a potato masher until everything is well mixed. Add flour ( a tbsp at a time) if the potatoes are too loose to hold a patty shape.
Step 3: Between your palms, place a heaping tbsp potato mixture and shape into a 1/3-inch thick round patty. In breadcrumbs, dredge both sides of the pancake, then place on a cutting board. Do the same for the rest of the pancakes.
Step 4: Over medium heat, heat a large non-stick pan with enough oil to lightly coat the bottom of the pan. In one layer, add the patties in the hot oil and saute for about 3 to 4 minutes on both sides until golden brown. Do this for the rest of the patties and add extra oil if needed.
Note:
This recipe is best with mashed potatoes that are not super creamy. Add a bit more flour if the mashed is very moist for the patties to hold their shape. I won’t recommend using instant mashed potatoes.
Nutrition Facts:
Amount Per Serving: Calories 270 | Fat 10g 15% | Saturated Fat 4g 25% | Cholesterol 42mg 14% | Sodium 264mg 11% | Potassium 371mg 11% | Carbohydrates 32g 11% | Fiber 2g 8% | Sugar 1g 1% | Protein 10g 20% | Vitamin A 260IU 5% | Vitamin C 24.8mg 30% | Calcium 165mg 17% | Iron 1.1mg 6%
Ingredients
- 4 c. mashed potatoes
- 2 c. shredded mozzarella cheese (8 oz)
- 1 large egg
- 1/4 c. all-purpose flour or up to 1/2 c. flour for creamier potatoes
- 2 1/2 tablespoons chives chopped
- 1/2 c. plain bread crumbs
- 2 tablespoons Light Olive oil or Canola oil to saute
- Sour cream to serve
Instructions
Mashed Potatoes:
Step 1: Fill with water a 5-quart pot. Add in a tbsp salt and potatoes (2 lbs or around 7 medium potatoes peeled and quartered), then cook until the potatoes are fork-tender. Drain them well and mash in 4 tbsp butter. Allow the mashed potatoes to cool at room temperature. This can be made at least a day to 3 days ahead.
Mashed Potato Pancakes:
Step 1: Combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, a large egg, 1/4 cup flour, and 2 tbsp chopped chives in a large mixing bowl.
Step 2: Mash the mixture with a potato masher until everything is well mixed. Add flour ( a tbsp at a time) if the potatoes are too loose to hold a patty shape.
Step 3: Between your palms, place a heaping tbsp potato mixture and shape into a 1/3-inch thick round patty. In breadcrumbs, dredge both sides of the pancake, then place on a cutting board. Do the same for the rest of the pancakes.
Step 4: Over medium heat, heat a large non-stick pan with enough oil to lightly coat the bottom of the pan. In one layer, add the patties in the hot oil and saute for about 3 to 4 minutes on both sides until golden brown. Do this for the rest of the patties and add extra oil if needed.
Notes
This recipe is best with mashed potatoes that are not super creamy. Add a bit more flour if the mashed is very moist for the patties to hold their shape. I won’t recommend using instant mashed potatoes.
