Cheesy mashed potato pancakes are one of the easiest ways to turn leftover mashed potatoes into something completely different. The outside becomes golden and crisp while the inside stays soft, cheesy, and tender. They make a comforting side dish for dinner, but they are also simple enough to prepare when you want something quick without making an elaborate meal.
This recipe uses basic ingredients that work especially well together: creamy mashed potatoes, sharp cheddar cheese, green onions, egg, and a little flour. The mixture is shaped into small pancakes, lightly coated in flour, and cooked in a skillet with butter and vegetable oil. The result is a crisp, golden coating with a warm potato-and-cheese center.
Start With the Mashed Potatoes
- For this recipe, use 2 cups of mashed potatoes. Leftover mashed potatoes work particularly well because they are already cooked, seasoned, and cooled. If the mashed potatoes have been refrigerated, take them out and let them sit for a few minutes before mixing everything together.
- The consistency of the potatoes matters. They should be thick enough to hold their shape when formed into a ball. Very loose or watery mashed potatoes can make the pancakes difficult to shape. If your mashed potatoes are already fairly firm, there is no need to make any changes to them.
- Add the mashed potatoes to a large mixing bowl. This gives you enough room to combine the ingredients without having them spill over the sides.
Add the Cheese and Green Onions
- Next, add ⅔ cup sharp cheddar cheese, shredded, to the mashed potatoes. Sharp cheddar gives the pancakes a noticeable cheesy flavor without requiring a large amount of cheese.
- Add 2 green onions, chopped. Green onions bring a fresh flavor and a little color to the mixture. Since they cook along with the pancakes, they soften slightly while still adding a pleasant bite.
- At this stage, the mashed potatoes, cheddar cheese, and green onions already form the base of the pancakes. The remaining ingredients help bind everything together and make the mixture easier to shape.
Season and Bind the Mixture
- Add sea salt and freshly cracked pepper, to taste. The amount of salt needed will depend on how well-seasoned the mashed potatoes already are, so it is best to season according to taste.
- Beat 1 small egg and add it to the bowl. The egg helps hold the potato mixture together while the pancakes cook.
- Then add 2 tablespoons of flour. Be sure to use only the 2 tablespoons at this stage because the remaining flour is used later for dredging.
- Mix everything together until the ingredients are evenly distributed.
Healthy Cheesy Mashed Potato Pancakes
Crispy on the outside and soft and cheesy in the middle, these mashed potato pancakes are an easy way to turn leftover mashed potatoes into a satisfying side dish. Sharp cheddar, green onions, and simple seasoning add plenty of flavor, while a light flour coating gives the pancakes their golden crust.
4
servings15
minutes10
minutes175
kcalIngredients
2 cups mashed potatoes
⅔ cup sharp cheddar cheese, shredded
2 green onions, chopped
Sea salt and freshly cracked pepper, to taste
1 small egg, beaten
¼ cup + 2 tbsp flour, divided
1 tbsp vegetable oil + 1 tbsp butter, divided
- For Serving
Sour cream
Green onions, chopped
Shredded cheese
Hot sauce
Directions
- Add the mashed potatoes, shredded cheddar cheese, chopped green onions, beaten egg, 2 tablespoons flour, sea salt, and freshly cracked pepper to a large bowl.
- Mix until everything is evenly combined.
- Divide the mixture into 8 portions. Roll each portion into a ball, then flatten into a pancake about ½ inch thick.
- Spread the remaining ¼ cup flour on a shallow plate. Lightly coat both sides of each pancake with flour.
- Heat 2 teaspoons vegetable oil and 2 teaspoons butter in a large nonstick skillet over medium heat.
- Place the pancakes in the skillet in batches, leaving enough room between them.
- Cook for 3–4 minutes per side, or until golden brown and crispy.
- Add the remaining 2 teaspoons vegetable oil and 2 teaspoons butter to the skillet before cooking the second batch.
- Transfer the cooked pancakes to a paper-towel-lined plate.
- Serve warm with sour cream and chopped green onions. Add shredded cheese or hot sauce if desired.
Notes
- Do not overcrowd the skillet while cooking.
- Let the pancakes cook long enough on the first side to develop a crispy crust before flipping.
- Keep the heat around medium so the outside browns without burning.
- A light coating of flour is enough to create the crisp exterior.
Nutrition Facts
- Serving Size: 4 g
- Calories: 175kcal
- Fat: 17g
- Saturated Fat: 8g
- Carbohydrates: 39g
- Fiber: 3g
- Sugar: 2g
- Protein: 11g
