Cheesy Potato Pancakes

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Cheesy Potato Pancakes combine leftover mashed potatoes with shredded cheddar and parmesan cheese, flour, and an egg to make the perfect side dish. Use a coating of bread crumbs and avocado oil for the perfect crunchy texture!

Try my Italian Zucchini Fritters next!

My hand taking a potato pancake off a stack of other cakes.

Crispy Mashed Potato Patties

If you’re in post-holiday mode, you’ve got leftovers, right? Because I have a great way to use those leftover taters that will get everyone asking for more!

Start with some delicious holiday mashed potatoes or instant pot garlic mashed potatoes and then turn those leftovers into potato pancakes. These aren’t regular pancakes – they’re cheesy, crispy, with a soft potato interior!

Of course, if you want to make any mashed potato recipe to make these, that works too!

Why This Recipe Works:

  • QUICK AND SIMPLE – Just seven ingredients, one mixing bowl, and a cast iron skillet are required to make this recipe. You’ll be making small thin patties and browning on each side until crispy.
  • SUPER TASTY – These are soft in the center and crispy on the outsides. Basically, they’re cheesy, crispy potatoes!
  • LEFTOVER REINVENTION – I love being able to use leftover potatoes in a new way, especially when you start with some really tasty mashed potatoes! These have soft insides and crispy edges and are the best way to use up your mashed potatoes.
A small plate of cheesy potato pancakes.

Ingredients Used:

  • Potatoes – Use some leftover mashed potatoes. I recommend anything you’ve made, but my Holiday Mashed Potatoes are our personal favorite!
  • Cheese – A combo of cheddar and parmesan cheese. Make sure you freshly grate your cheese for a smooth texture.
  • Flour – I use all-purpose flour for this recipe.
  • Egg – Just one large egg needed.
  • Bread Crumbs – I like using plain bread crumbs but an Italian version works too.
  • Avocado Oil – This is a good neutral oil but you could use olive oil too.
Bowls of the potato cake ingredients.

How to make Cheesy Potato Pancakes:

Step 1
Combine ingredients. In a medium bowl, combine the leftover mashed potatoes, sharp cheddar cheese, parmesan cheese, flour, and the egg. Add kosher salt and freshly ground black pepper to taste. Use a hand mixer to combine well.

Step 2
Form patties. Use a cookie scoop to scoop the potato mixture into balls. Then flatten slightly with your hands.

Step 3
Coat with bread crumbs. Dip each patty into a bowl of bread crumbs, lightly coating on all sides.

Step 4
Sauté potato cakes. Heat a large skillet (cast iron preferred) over medium-high heat. Add a light coating of olive oil to the skillet and add about four potato cakes to the skillet. Cook until brown and crispy on one side and then flip and cook the other side until golden brown.

Step 5
Serve. Serve these potato pancakes with a variety of main dishes. You can add a dollop of sour cream or Greek yogurt to the tops, if desired.

Store leftovers in an airtight container.

Recipe Tips

  • You can use any leftover mashed potatoes you have to make these.
  • If you’re mashed potatoes are extra creamy, you may need to use extra flour to hold them together. 
  • Feel free to use your favorite types of cheese for these. You can go with mozzarella, white cheddar, pepper jack, or anything you like. It’s hard to mess up when it comes to cheese!
  • It’s not required to add bread crumbs to the potato pancakes, but they make the outsides crispy – which is nice!
  • I used avocado oil to lightly fry these, but olive oil or canola oil works fine too.

TO REHEAT: If you have leftover potato pancakes, I recommend heating them up in a cast iron skillet the same way you did for making them in the first place. Add just a light coating of oil to the pan.

A small plate of several potato pancakes.

What to Serve with Cheesy Potato Pancakes:

We enjoy these crispy potato pancakes with a little sour cream (or Greek yogurt), some bacon bits, fresh chives, or diced green onions! Another delicious idea is to add some extra melty cheese and a runny yolk on top.

A small plate of potato pancakes on a board.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A plate of stacked cheesy potato pancakes.

Cheesy Potato Pancakes

Cheesy Potato Pancakes combine leftover mashed potatoes with shredded cheddar and parmesan cheese, flour, and an egg to make the perfect side dish. Use a coating of bread crumbs and avocado oil for the perfect crunchy texture!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 25 patties
Calories: 98kcal
Author: Sue Ringsdorf

Ingredients

  • 3 ½ cups leftover mashed potatoes
  • 1 large egg – beaten
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup all-purpose flour – more or less, depending on consistency of potatoes
  • kosher salt and freshly ground black pepper – to taste (depending on how seasoned your potatoes are)
  • 1 cup Panko bread crumbs – or more
  • 4 Tablespoons avocado oil – or more

Instructions

  • Combine ingredients. In a mixing bowl, combine the leftover mashed potatoes, cheddar cheese, parmesan cheese, flour, and the egg. Use a hand mixer to combine well.
  • Form patties. Use a cookie scoop to scoop the potato mixture into balls. Then flatten slightly with your hands.
  • Coat with bread crumbs. Dip each patty into a bowl of bread crumbs, lightly coating on all sides.
  • Sauté potato cakes. Heat a cast iron skillet over medium-high heat. Add a light coating of olive oil to the skillet and add about four potato cakes to the skillet. Cook until brown and crispy on one side and then flip and cook the other side.
  • Serve. Serve these potato pancakes with a variety of main dishes. You can add a dollop of sour cream or Greek yogurt to the tops, if desired.

Notes

Recipe Tips:
  • I’ve used my Holiday Mashed Potatoes and my Instant Pot Garlic Mashed Potatoes for these potato pancakes.
  • You can use any leftover mashed potatoes you have to make these.
  • If you’re mashed potatoes are extra creamy, you may need to use extra flour to hold them together.
  • Feel free to use your favorite types of cheese for these. You can go with mozzarella, white cheddar, pepper jack, or anything you like. It’s hard to mess up when it comes to cheese!
  • It’s not required to add bread crumbs to the potato pancakes, but they make the outsides crispy – which is nice!
  • I used avocado oil to lightly fry these, but olive oil or canola oil works fine too.
TO REHEAT: If you have leftover potato pancakes, I recommend heating them up in a cast iron skillet the same way you did for making them in the first place. Add just a light coating of oil to the pan.

Nutrition

Calories: 98kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 94mg | Potassium: 110mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 74IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 0.4mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

2 Comments

  1. Love it! Awesome recipe!

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