Cheesy Mashed Potato Pancakes Recipe

Photo by Marie R.
Adapted from natashaskitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from natashaskitchen.com

Ingredients

  • 4

    cups mashed potatoes*

  • 2

    cups (8 oz) shredded mozzarella cheese

  • 1

    large egg

  • 1/4

    cup flour (or up to 1/2 cup flour for creamier potatoes)

  • 2 to 3

    Tbsp chives, chopped

  • 1/2

    cup plain bread crumbs

  • Light Olive oil or Canola oil to sauté

  • Sour cream to serve

  • 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.

Directions

In 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. I usually have 2 skillets going at once to finish sooner.

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