Prepare the potato mixture: In a large bowl, combine the mashed potatoes, shredded cheese, flour, breadcrumbs (if using), egg, green onions (if desired), salt, pepper, and garlic powder. Stir everything together until well combined. The mixture should be thick but easy to form into patties.
Form the pancakes: Using your hands or a spoon, take about 2-3 tablespoons of the potato mixture and shape it into small patties, about 2-3 inches in diameter. If the mixture is too sticky, lightly dust your hands with flour.
Heat the pan: In a large skillet, heat the butter or oil over medium heat. Once hot, carefully place the potato patties in the skillet, making sure they don’t overlap. You may need to cook the pancakes in batches depending on the size of your skillet.
Fry the pancakes: Cook each potato pancake for 3-4 minutes on each side or until golden brown and crispy. Use a spatula to flip them gently, ensuring they don’t break apart. Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.
Serve: Garnish the pancakes with freshly chopped parsley, and serve hot with a side of sour cream, applesauce, or your favorite dipping sauce.
Tips for Serving and Storing:
Serving: These cheesy potato pancakes can be served as a side dish with grilled meats, as a snack, or even as a main dish with a fresh salad. They’re also delicious when paired with a dollop of sour cream or a zesty salsa.
Storing: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a heated skillet over medium heat for a few minutes on each side until warmed through and crispy again. You can also freeze the pancakes for up to a month. Just make sure to place parchment paper between each pancake before freezing to prevent sticking.
Variants:
Herbed Potato Pancakes: Add fresh or dried herbs like rosemary, thyme, or parsley to the potato mixture for added fragrance and flavor.
Bacon and Cheese Potato Pancakes: For a heartier version, mix in crispy bacon bits along with the cheese. The smoky bacon flavor pairs wonderfully with the creamy mashed potatoes.
Vegetable-Packed Potato Pancakes: Add finely chopped vegetables like spinach, zucchini, or bell peppers to the potato mixture for extra nutrients and color.
Spicy Potato Pancakes: Add chopped jalapeños or a sprinkle of chili flakes to the mixture for a spicy twist.
FAQ:
Can I use leftover mashed potatoes for this recipe? Yes, leftover mashed potatoes work perfectly for this dish. In fact, using cold mashed potatoes from the fridge makes it easier to form the patties and ensures they hold their shape better during frying.
Can I make these pancakes without cheese? Absolutely! While cheese adds flavor and richness, you can make these pancakes without it for a lighter option. You could substitute the cheese with a little extra seasoning or finely chopped herbs.
What can I serve with cheesy potato pancakes? These pancakes pair well with a variety of sides, such as a simple green salad, roasted vegetables, or even some tangy applesauce. You could also serve them with a dollop of sour cream or a creamy dipping sauce.
How do I make the pancakes crispy? To get the pancakes extra crispy, make sure the oil or butter in the skillet is hot enough before adding the patties. Additionally, avoid overcrowding the pan and flip them carefully to ensure they cook evenly on both sides.
Can I make these pancakes ahead of time? Yes, you can prepare the potato mixture ahead of time and refrigerate it for up to 24 hours before frying. You can also fry the pancakes in advance and reheat them in a skillet or the oven for a few minutes to crisp them back up before serving.
These cheesy potato pancakes are the perfect way to elevate your mashed potatoes into a flavorful, crispy dish that everyone will love. Whether you’re cooking for a family meal or looking for a tasty side dish, this recipe offers the perfect balance of comfort and creativity.
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