- 2 cups mashed potatoes
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 large egg
- ¼ cup all-purpose flour
- 2 tablespoons chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 2 tablespoons chopped green onion, optional
- 2–3 tablespoons cooking oil, for frying
Instructions
1. Prepare the Potato Mixture
Place the mashed potatoes in a large bowl.
Add the egg, mozzarella, cheddar, flour, parsley, garlic powder, black pepper, salt, and green onion if using.
Mix everything together until well combined.
The mixture should be soft but firm enough to shape. If it feels too wet, add another tablespoon of flour.
2. Shape the Pancakes
Take about 2–3 tablespoons of the potato mixture and form it into a ball.
Flatten it gently between your palms to create a small pancake.
Repeat with the remaining mixture.
Try to keep the pancakes similar in thickness so they cook evenly.
3. Heat the Pan
Heat a large non-stick skillet over medium heat.
Add enough oil to lightly coat the bottom of the pan.
Allow the oil to become hot but not smoking.
4. Cook the Pancakes
Carefully place the potato pancakes into the skillet.
Don’t overcrowd the pan. Cook them in batches if necessary.
Cook for approximately 3–4 minutes on the first side, until golden brown and crisp.
Carefully flip them and cook for another 3–4 minutes.
The cheese should be melted and the outside should be beautifully golden.
5. Drain and Serve
Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
Serve immediately while they’re warm and cheesy.
Delicious Serving Ideas
These potato pancakes are delicious with:
- Sour cream
- Greek yogurt
- Garlic yogurt sauce
- Tomato salsa
- Fresh herbs
- Avocado
- A simple green salad
For extra flavor, sprinkle a little chopped parsley or green onion over the pancakes before serving.
Tips for Perfect Potato Pancakes
Use Cold Mashed Potatoes
Cold leftover mashed potatoes are often easier to shape because they are firmer.
Don’t Make Them Too Thick
Keeping the pancakes moderately thin helps the outside become crispy while the center heats through.
Use Medium Heat
Very high heat can brown the outside before the inside becomes hot and the cheese melts properly.
Don’t Flip Too Early
Allow the first side to become golden and firm before flipping. This helps prevent the pancakes from breaking apart.
Add Extra Cheese
If you love a very cheesy center, add a little extra mozzarella to the mixture.
Variations
🧀 Three-Cheese Potato Pancakes
Combine mozzarella, cheddar, and Parmesan for a richer flavor.
🌶️ Spicy Potato Pancakes
Add a pinch of chili flakes or finely chopped jalapeño.
🥓 Loaded Potato Pancakes
Add cooked, finely chopped bacon or another favorite savory filling.
🌿 Herb Potato Pancakes
Add fresh parsley, chives, dill, or green onion.
🧄 Garlic Cheese Pancakes
Add extra garlic powder or a small amount of roasted garlic for a stronger garlic flavor.
Air Fryer Method
You can also cook these potato pancakes in an air fryer.
Preheat the air fryer to 190°C (375°F).
Lightly brush or spray the pancakes with oil.
Place them in the air fryer basket in a single layer.
Cook for approximately 8–12 minutes, carefully flipping halfway through.
Cook until golden and crisp.
Storage
Allow leftover pancakes to cool before placing them in an airtight container.
Refrigerate and use within a few days.
To reheat, use a skillet, oven, or air fryer. An air fryer or skillet will help bring back some of their crispy texture.
Final Result
These cheesy mashed potato pancakes are crispy, golden, creamy, and packed with melted cheese. They’re an easy way to transform leftover mashed potatoes into something completely new and delicious.
Serve them for breakfast, as a snack, or alongside your favorite main meal. 🥔🧀
