Cheesy Mashed Potato Pancakes Recipes

CHEESY POTATO CAKES

Steps:

• Mix grated potatoes with flour in a large bowl.
• Stir Cheddar cheese and mashed potatoes into the grated potato mixture; season with salt and pepper.
• Beat egg, ranch dressing, and milk together in a separate bowl; pour mixture into potatoes and stir.
• Heat vegetable in a large skillet over medium heat.
• Drop tablespoon size scoops of the potato mixture into the hot oil.
• Pan-fry until golden brown, 3 to 4 minutes on each side.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
• Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
• Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

CHEESY POTATO PANCAKES

Steps:

• Mix together potatoes, eggs, and milk in a large bowl.
• Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• Heat corn oil and butter in a large skillet over medium heat.
• Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
• Drain cooked pancakes on paper towel-lined plate.

CHEESY MASHED POTATO PANCAKES

Steps:

• In a medium pot, place potatoes in cold water and bring to a boil over high heat. Reduce to medium heat and simmer for about 10 minutes, until tender. Mash well and cool to room temperature. (*see notes for using leftover mashed potatoes).
• In a large bowl, combine mashed potatoes, egg, cheese, onion and salt.
• Heat a griddle or large frying pan to medium-high and spray with non-stick spray. Scoop potato mixture onto hot griddle and press down to flatten.
• Let cook for 4-5 minutes until very golden and crispy, then flip and cook another 4-5 minutes until golden brown. Serve with sour cream, cheese and green onions or top as desired.

CHEESY POTATO PANCAKES RECIPE (VIDEO)

Steps:

• Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead.
• In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
• Place a heaping tablespoonful of potato mixture between your palms and form into a round, 1/3" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
• Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Add the leftover mashed potatoes to a large bowl. They shouldn't be cold from the fridge if you can help it - let them stand at room temperature for 30 minutes before adding any other ingredients OR mash them up well again to break up the clumps with a warm potato masher.
• Add the cheese, flour, green onion, bacon or ham, eggs, garlic powder, thyme, and salt and pepper.
• Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.
• Form the mixture into 12 patties about 1.5 centimetres thick.
• Heat a large non-stick skillet over medium heat and add a small amount of vegetable oil (around 1-2 teaspoons).
• Fry the patties in batches (don't overcrowd your skillet!) for about 5 minutes per side or until golden brown and completely cooked through.
• Enjoy warm with a dollop of sour cream, some more sliced green onions, and some extra cheese, if desired.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• POTATO PANCAKES
• In a large bowl, add all of the ingredients.
• Stir them all together to combine. Set aside and prep the sauce (if you're using this sauce, if you're not, go ahead and skip over to frying them in pan).
• AIOLI SAUCE
• In a medium bowl, add the sauce ingredients. Stir them all together and combine well. Taste and season with salt and pepper, as needed.Set out a medium bowl. Measure all the ingredients into the bowl.
• Cover and refrigerate until ready to use.
• Refrigerate for up to 1 week.
• In a large bowl, mix all of the ingredients together until well combined.
• The mixture should be thick and should hold its shape. If it's not thick enough, add a tablespoon of flour at a time (depending on the consistency of your mashed potatoes)
• COOK POTATO PANCAKES
• Use an ice cream scoop or spoon, scoop out the mixture into 6 portions. Roll each portion into a ball and form it into patties or cakes which are about 1/2- inch in thickness.
• Place remaining flour in a shallow dish and dredge each pancake lightly in flour; set aside.
• Heat the oil in a large skillet (cast iron is great for this recipe if you have one) on medium heat. Make sure you use enough oil to coat the entire bottom of the pan (start with 4 tablespoons and if not enough, add a bit more).
• Add the potato pancakes into the hot oil, three at a time, don't overcrowd the pan. Gently flatten with the back of a rubber spatula.
• Cook the patties until bottom is browned and sides are set.
• Carefully flip the pancakes and cook for another 3 to 4 minutes, until browned and cooked through.
• When you flip, be sure that the entire spatula is under the pancake. If you use just the front of the spatula you'll end up breaking the pancake as you flip it. You have to fully support the entire underside of the pancake to make a nice flip.
• Repeat with the rest of the patties .
• Serve immediately with the aioli sauce or sour cream (use your favorite dairy-free if you're dairy-free).
• These potato pancakes are best served hot. But they're also still delicious warm.

CHEESY MASHED POTATO PANCAKES

Steps:

• Time Saving Tip: Use a trigger release ice cream scoop, scraping the scoop against the side of the bowl to quickly and easily create uniform patties.
• n a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
• Place a heaping tablespoonful of potato mixture between your palms and form into a round, ⅓" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
• Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed.
• Recipe works best with mashed potatoes that aren't super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.

CHEESY MASHED POTATO PANCAKES

Steps:

• Mix potatoes, egg, salt & pepper, flour and cheese. Melt the butter on a non-stick pan. Make 1/2 inch thick patties, and place on a hot pan. Cook anywhere from 5-8 minutes per side, until golden brown and crispy. Toppings are optional: green onions or scallions chives onion bacon bits sour cream

CRISPY CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• In a large mixing bowl, stir together the mashed potatoes, cheese, scallions, egg and flour until combined.
• To make equal size pancakes, use an ice cream scoop or 1/4 cup measuring cup. Gently flatten the ball into a thick pancake with your hands.
• Place bread crumbs in a bowl. Take one potato cake and dredge in bread crumbs; place in frying pan. Cook until well browned on the bottom. Turn cakes over and cook until browned on the other side.
• Add more oil to the pan as needed between batches. Make sure to not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.
• Transfer the pancakes to a paper towel-lined plate to observe excess oil.
• Serve the potato pancakes topped with sour cream
• Enjoy!

MASHED POTATO PANCAKES

Steps:

• Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• In a large non-stick frying pan, melt 1 tbsp butter over medium heat.
• While melting butter, in a large bowl, mix together (or mash together) mashed potatoes, milk, remaining 1 tbsp of butter (preferably melted and slightly cooled), cheese (if using) and the white pieces of sliced green onion.
• Using a 1/4 cup measure device (or ice cream scoop) add pancakes to heated pan and press down slightly to create a round shaped pancake that is about 1/4" thick.
• Cook without flipping for 10-12 minutes or when the bottom is golden brown and crispy. Allow the other side to cook for 8-10 minutes. Remove from pan and drain on a paper towel lined plate.
• Serve immediately with remaining green onion pieces, sour cream or an egg on top.
• Pancakes can be reheated in the oven for 5-8 minutes at 350° F or in the microwave (although the exterior won't be as crispy in the micro).