These Cheesy Mashed Potato Pancakes are one of the best ways to use up leftover mashed potatoes! Just five ingredients and a few minutes prep.
Notes: If you’re using previously seasoned mashed potatoes, you may want to skip the salt. If your potatoes were mashed with another liquid such as broth or milk, you will want to add 2 to 3 tablespoons flour to your potatoes before making your pancakes.
Equipment
- Medium pot
- Large bowl
- Large frying pan
- 3/4 lb Little Potatoes
- 1 large egg
- 1/2 cup cheddar cheese, shredded
- 1 green onion, sliced
- 1/2 tsp salt
- (Optional) flour
Personalize This Recipe.
These AI tools can help you adapt this recipe to your needs, whether that's picky eaters, dietary restrictions, or needing to use whatever's in the fridge. Pick a tool, hit send, and chat to get a version that works for your family. Using Gemini? Your prompt is automatically copied so you can paste it once the window opens.
Instructions
-
Step 1
In a medium pot, place potatoes in cold water and bring to a boil over high heat. Reduce to medium heat and simmer for about 10 minutes, until tender. Mash well and cool to room temperature. (*see notes for using leftover mashed potatoes).
-
Step 2
In a large bowl, combine mashed potatoes, egg, cheese, onion and salt.
-
Step 3
Heat a griddle or large frying pan to medium-high and spray with non-stick spray. Scoop potato mixture onto hot griddle and press down to flatten.
-
Step 4
Let cook for 4 to 5 minutes until very golden and crispy, then flip and cook another 4 to 5 minutes until golden brown. Serve with sour cream, cheese and green onions or top as desired.
