Cheesy Potato Pancakes

5 from 3 votes

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!

Course Side Dish

Cuisine American

Keyword cheesy potato pancakes, leftover potato cakes

Prep Time 10

Cook Time 30

Total Time 40

Servings 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 olive oil

Instructions

Combine ingredients. In a mixing bowl, combine the leftover mashed potatoes, cheddar cheese, parmesan cheese, flour, egg, salt, and pepper. Use a hand mixer to combine well.
3 ½ cups leftover mashed potatoes, 1 cup shredded cheddar cheese, 1/2 cup shredded parmesan cheese, 1/2 cup all-purpose flour, 1 large egg, kosher salt and freshly ground black pepper
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.
1 cup Panko bread crumbs
Sauté potato cakes. Heat a cast iron skillet over medium-high heat. Add a light coating of 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.
4 Tablespoons avocado oil
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 our Holiday Mashed Potatoes and 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.

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