Cheesy Mashed Potato Pancakes

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This morning I found myself in a quandary, standing in front of an open fridge and wondering "What do I cook today?" I asked the man of the house what his preferences would be, and like most of the times, “anything” came the reply. Downhearted to hear the answer, I decided to put on my thinking cap.

After an elaborate meal on the weekend, my refrigerator was loaded with mashed potatoes. Though my love for mashed potatoes is profound, I do have to admit that the joy of the first day’s eating vanished by the second day, and by the third day, I vowed not to eat them for the next few months! It was time to give them a makeover and turn them into an exciting breakfast.

The Cheesy Mashed Potato Pancakes are indulgent, super easy to whip up, and make for a great breakfast or appetizer that everyone will go crazy for! Crispy fried on the outside, soft, and so cheesy on the inside! Can it get any better than this?

These pancakes are irresistibly creamy and cheesy, and the perfect way to use the leftover mashed potatoes. Serve them warm topped with sour cream and chopped green onions.


Are you looking for other Breakfast recipes? You can also check out my Banana Oats Pancakes , Easy Vegetable Frittata and Banana Nutella Crepes

Try these cheesy mashed potato pancakes the next time you have leftover mashed potatoes, and they will become your new favorite!



Creamy Tomato Spinach Pasta Cheesy Mashed Potato Pancakes
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 20 servings
Calories per serving: 270kcal


Ingredients:
  • 4 cups mashed potatoes
  • 2 cups mozzarella/cheddar cheese
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 2 Tablespoons chopped scallions, green and white parts
  • Salt, to taste
  • 1/2 cup plain bread crumbs
  • Vegetable oil, for pan-frying
  • Sour cream to serve

Instructions:
  1. In a large mixing bowl, mix together the mashed potatoes,salt, cheese, egg, flour and chopped chives. If the potatoes are too loose to hold a patty shape, add more flour, 1 tablespoon at a time, until the mixture is cohesive.
  2. 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 aside. Repeat with remaining pancakes.
  3. Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat.
  4. Fry the pancakes, in batches, until they're golden brown and crispy on both sides for 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate.
  5. Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

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