All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Cheesy Potato Pancakes

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Cheesy Potato Pancakes
Wonderfully crisp, tender, just melt-in-your-mouth!
Ingredients
4 cups mashed potatoes*
2 cups (8 oz) shredded mozzarella cheese
1 large egg
¼ cup flour (or up to ½ cup flour for creamier potatoes)
2 to 3 Tbsp chives, chopped
½ cup plain breadcrumbs
Light Olive oil or Canola oil to sauté
Sour cream to serve
Mashed Potatoes*
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 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 4 cups mashed potatoes,
2 cups shredded mozzarella cheese,
1 large egg,
¼ 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, 1 Tbsp at a time.
Place a heaping Tbsp of potato mixture between your palms and form into a round, ⅓” 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 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.
Serving: 22 potato pancakes
Recipe credit: MetDaan Creative
Author: NatashasKitchen
Prepared, tried and tested Alma Kirstein‎ I tested this recipe and everyone liked it.
You can find me @
FB Recipe Group: The Recipe Hunter Facebook Group;
FB Page: @SharingAndCaringWithTRH
Bloggers Facebook Group Sharing, Inspiring, Promoting Bloggers
Twitter @TRH_Cook               @SundayMeetGreet
Pinterest; Instagram; FlipboardBlogStumbleUpon
Addendum:
Wally Paul My wife, Sam, made this to accompany our oven baked chicken leg quarters last night, together with a veggie and a gravy made from the drippings, really good. Since we are only 2, we halved the recipe.TRH Sam's cheesy potatoes

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

20 thoughts on “Cheesy Potato Pancakes”

Leave a Comment