These savory pancakes are a crazy crowd-pleaser, appealing to people of all ages and tastes. With their golden, crispy exterior and cheesy interior, it’s no wonder they’re a hit.
These potato pancakes are not only satisfyingly delicious, but they’re also pretty easy to prepare. With just a handful of simple ingredients, you can transform plain leftover mashed potatoes into an amazing brunch or side-dish. Here we’ve used one of our favorite cheeses of all time – Gruyère – but the beauty of this recipe lies in its flexibility and adaptability, inviting you to put your own spin on it.
Keep in mind that this recipe works best with mashed potatoes that aren’t overly creamy or buttery. If your potatoes are on the richer side, you may need to add a bit more flour to help them hold their shape. Additionally, this recipe is not intended for use with instant mashed potatoes.
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Fluffy Mashed Potato and Cheese Pancakes
- Total Time: 35 minutes
- Yield: 20 pancakes 1x
Description
These savory pancakes are a crazy crowd-pleaser, appealing to people of all ages and tastes. With their golden, crispy exterior and cheesy interior, it’s no wonder they’re a hit.
Ingredients
- 4 cups mashed potatoes, not too creamy
- 1 cup (4 oz) shredded mozzarella cheese
- 1 cup (4 oz) shredded gruyere cheese (or other alpine cheese)
- 1 large egg
- 1/4 cup flour (or up to 1/2 cup for creamy potatoes)
- 4 tbsp chives, chopped
- 2/3 cup plain breadcrumbs
- Canola oil for sautéing
- Sour cream for serving
Instructions
- Create the pancake mixture: In a large mixing bowl, combine the mashed potatoes, shredded mozzarella cheese, gruyere, egg, flour, and chopped chives. Use a potato masher to mix the ingredients together until well combined. If the mixture is too loose to form a patty, add flour a little at a time.
- Shape the pancakes: Scoop a heaping tablespoon of the potato mixture and form it into a round, 1/3-inch-thick patty between your palms. Dredge both sides of the pancake in breadcrumbs and place it on a cutting board. Repeat this process with the remaining mixture.
- Cook the pancakes: Heat a large non-stick skillet over medium heat and add enough oil to lightly coat the bottom of the pan. Once the oil is hot, add the patties in a single layer and sauté them for 3-4 minutes per side or until they are golden brown. Cook the remaining patties, adding more oil as needed. To speed up the process, consider using two skillets at once.
Notes
If you don’t like alpine cheese, you can omit the gruyere and double the amount of mozzarella (but that’d be a mistake).
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: breakfast, brunch
- Method: sauteeing
- Cuisine: American
Keywords: breakfast, pancakes, brunch, side, potatoes
