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Wonderfully crisp, tender, just melt-in-your-mouth Cheesy Potato Pancakes. It will be ready in 30 minutes max.
Potato pancakes are shallow-fried pancakes of grated or ground potato, matzo meal, or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning. They may be topped with a variety of condiments, ranging from savory to sweet, or they may be served plain.
Cheesy Potato Pancakes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 22 1x
- Category: Side Dish
- Method: Easy
Description
Wonderfully crisp, tender, just melt-in-your-mouth Cheesy Potato Pancakes. It will be ready in 30 minutes max.
Ingredients
- 4 cups mashed potatoes*
- 2 cups shredded mozzarella cheese
- 1 large egg
- 4 Tbsp butter
- 1 Tbsp salt
- 1/4 cup flour (or up to 1/2 cup flour for creamier potatoes)
- 3 Tbsp chives, chopped
- 1/2 cup plain breadcrumbs
- Light Olive oil or Canola oil to sauté
- Sour cream to serve
Instructions
Mashed Potatoes*
- Fill a large 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 a fork.
- Drain well and mash in 4 Tbsp butter then let cool to room temp.
Mashed potatoes can be made 1 – 3 days ahead.
Mashed Potato Pancakes
- In a large mixing bowl, combine.
- 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, 1 Tbsp at a time.
- Place a heaping Tbsp of potato mixture between your palms and form a round, ⅓” thick patty.
- Dredge both sides of the pancake in bread crumbs and set it 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 the 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.
Notes
- The recipe works best with mashed potatoes that aren’t super creamy.
- If they are very moist, you may need a little more flour for them to hold a patty shape.
- Do not use instant mashed potatoes.
- Recipe credit: MetDaan Creative; Author: NatashasKitchen
Notes
Prepared, tried, and tested by Alma from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 2 potato pancakes
- Calories: 154
- Sugar: 2.1 g
- Sodium: 443.3 mg
- Fat: 4.9 g
- Carbohydrates: 17.6 g
- Fiber: 2.3 g
- Protein: 9.7 g
- Cholesterol: 31.4 mg
Keywords: potato
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Oops sorry, I posted this twice🙃
Hope they enjoy it more than once 🙂
Looks delicious! My kids would also love this☺😋
🙂
Sounds delicious! My kids would also love this☺😋
Awesome – let me know what they say once you made it for them. Enjoy
Omg, yum! Looks fantastic!
So glad you dropped by and like this one. Please let me know how it turned out once you tested it out. Any feedback will be awesome. Thanks
Ohh they look soo yummy!
Thanks, do test them and let me know what you think, would love to hear from you
Hopefully as soon as I get the time.
Enjoy
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
Thank you my friend
Oh wow this looks so good I’m definitely going to try it out!
Pooja – please do, and let me know what you think. Would love your feedback.
Yeah I definitely will and I was wondering if I could do a post about how it turned out and link your blog and the recipe to it?
Pooja – most certainly that will be fantastic – Sharing is Caring my friend. You can always link to any of the recipes on my site. Happy cooking, baking and blogging.
Thank you so much! I most definitely will! 🙂
Awesome