Potato Pancakes with Cheese
These are the first Potato Pancakes I have ever loved! There is so much flavor going on with these (crispy on the outside and soft on the inside) Potato Pancakes that I ate two! So the next time you have leftover mashed potatoes, make Potato Pancakes with them!
In a medium bowl whisk the eggs with a fork.
Add the cheese, salt, pepper, green onions and flour to the eggs.
Stir with a spoon to combine.
Add the mashed potatoes.
Using a spoon combine the potatoes with the egg mixture. If the mixture is too wet and won’t release from the ice cream scoop, keep adding flour until it does. Ever time you make this you will add a different amount of flour due to the way you made your mashed potatoes and how wet they are.
Use an ice cream scoop and make a scoop of the potato mixture.
Place the scoop of potatoes into a small bowl filled with 1/4 cup of flour. Use a fork and gently turn the scoop of potatoes so the flour coats the entire outside of the potato scoop. Using your hand gently press down on the ball making a circle that’s about 1/2” thick and forming a patty.
In a frying pan, add a few tablespoons of vegetable oil. Heat over medium heat until the oil is hot. Add the potato pancakes and cook one side to a crispy golden brown. Do not turn the potato pancake over until it is a crispy golden brown then continue cooking the other side so it is golden brown too. Place the pancakes on a paper towel covered plate.
Place the Potato Pancakes with Cheese on a plate and garnish with green onion.
Add a dollop of sour cream to each Potato Pancake and serve.
Potato Pancakes with Cheese
- 1-1/2 cups firmly packed leftover mashed potatoes
- 1/3 cup shredded cheddar cheese
- 2 Tbsps. green onions, chopped (white and green part)
- salt & pepper to taste
- 2 large eggs
- 2 Tbsp. (or more) all purpose flour
- 1/4 cup all purpose flour
- vegetable oil for frying
- In a medium bowl whisk the eggs with a fork.
- Add the cheese, salt, pepper, green onions and flour to the eggs and mix well.
- Add the mashed potatoes and mix well.
- Use an ice cream scoop and scoop up a ball of the potato mixture. If the mixture is too wet, keep adding flour a tablespoon at a time until it will release from the ice cream scoop. (Every time you make this the amount of flour may change due to the wetness of the mashed potatoes.)
- Drop the scoop of potatoes into the 1/4 cup of flour. Using a fork gently turn the scoop of potatoes over covering the entire outside surface with flour.
- Press the ball with your hand into a circle that is 1/2″ thick making a patty.
- In a large frying pan, heat about 3 tablespoons of vegetable oil until hot. Add the potato pancakes. Cook until the bottom is crispy and golden brown. Add more oil when necessary. Turn over and brown the other side.
- Place the potato pancakes onto a paper towel covered plate.
- Place the potato pancake onto a serving plate, garnish with green onion and top with a dollop of sour cream then serve.