cheesy potato pancakes

Cheesy potato pancakes are the best way to use up leftover mashed potatoes and yes it is absolutely worth it to make mashed potatoes just for this recipe!

Cheesy Potato Pancakes Recipe (VIDEO)

potatoes

mozzarella cheese ((8 oz))

all-purpose flour flour

Tbsp chives (chopped)

bread crumbs

oil oil

Sour cream

Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead.

How to Make Mashed Potatoes:

In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 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, 1/3" 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.

How to Make Mashed Potato Pancakes:

Delicately crispy crust + pillowy soft inside + ooey gooey cheese filling = DELICIOUS cheesy potato pancakes!

Cheesy Potato Pancakes

russet potatoes (about 2lbs, yields about 6 cups grated potatoes)

scallions

garlic

eggs (beaten)

¼ cup 30 gramsr all-purpose flour

salt

black pepper

3.5 oz 85 gramsr Monterey Jack cheese

Vegetable oil

Slice the cheese into thin 1-inch (2.5cm) squares. Set aside.

Thinly slice the scallions.

Grate the potatoes preferably on a box grater. (If using a food processor, make sure to pulse the shredded potatoes with the blade attachment to cut the long strands.)

Soak the grated potatoes in a cold water for about 10 minutes. Drain and squeeze out as much water as you can.

In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt and pepper. Mix well.

Add about 1/4-inch oil into a frying pan and heat over medium high heat.

Drop about 1 heaping tablespoon of potato mixture into the oil (I use this medium cookie scoop for this step), flatten the mixture and place a slice of cheese in the middle. Cover the cheese with a little bit of potato mixture (about ½ tablespoon of mixture).

Cook about 3-4 pancakes at a time, and don’t overcrowd the pan. Cook the pancakes about 3 minutes on each side, or until the pancakes are cooked through and golden brown. Remove the pancakes on paper towel to drain.

Serve warm with sour cream. (Also smoked salmon makes a great addition to these pancakes.)

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Cheesy Potato Pancakes Recipe (VIDE...

Cheesy Potato Pancakes

Top 2 cheesy potato pancakes recipes from across the web

The most viewed cheesy potato pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cheesy Potato Pancakes Recipe (VIDE...

Cheesy Potato Pancakes

The most viewed cheesy potato pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine