Description
Crispy, cheesy, and golden Cheesy Mashed Potato Pancakes perfect for breakfast or a tasty side dish. Easy to make and family-friendly!
Ingredients
-
4 cups mashed potatoes*
-
2 cups shredded mozzarella cheese (about 8 oz)
-
1 large egg
-
1/4 cup all-purpose flour (or up to 1/2 cup for creamier mashed potatoes)
-
2 1/2 tablespoons chopped chives
-
1/2 cup plain bread crumbs
-
2 tablespoons light olive oil or canola oil (for sautéing)
-
Sour cream, for serving
*Note: Mashed potatoes can be leftover or freshly made, but avoid overly watery potatoes.
Instructions
-
Mix Ingredients
In a large bowl, combine the mashed potatoes, shredded mozzarella, egg, chopped chives, and flour. Mix well until all ingredients are evenly incorporated. If the mixture feels too loose, gradually add more flour, up to 1/2 cup. -
Form the Pancakes
Using your hands or a spoon, form the mixture into small patties (about 2-3 inches wide). Coat each patty lightly in bread crumbs on both sides. -
Heat the Oil
Heat the olive or canola oil in a large skillet over medium heat until shimmering. -
Cook the Pancakes
Place the potato patties in the hot skillet without overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy. Adjust heat as necessary to avoid burning. -
Drain and Serve
Remove pancakes from the skillet and drain on paper towels to remove excess oil. Serve warm with a dollop of sour cream and extra chives if desired.
Notes
Use slightly dry mashed potatoes for best results—too much moisture can make pancakes fall apart.
Mozzarella is a great melty cheese option; for a sharper flavor, try adding cheddar or a mix of cheeses.
For extra crispiness, sprinkle a little cornmeal in the bread crumbs.
These pancakes reheat well in a skillet or oven for maintaining their crisp texture.
Keywords: Cheesy Mashed Potato Pancakes