Introduction

Cheesy Mashed Potato Pancakes are a delightful way to transform simple potatoes into a crispy, flavorful treat. These golden pancakes are packed with cheddar cheese and green onions, perfect for breakfast or a comforting snack.

The image shows two white plates on a white marbled surface, each holding three golden-brown potato pancakes with a slightly crispy texture. The pancakes have uneven edges and are topped with small piles of shredded orange cheddar cheese and a dollop of white sour cream on the bottom plate. Thinly sliced green onions are scattered over the pancakes, adding a fresh green contrast. Around the plates, there are whole small yellow potatoes and fresh green onions, with a fork resting near the bottom plate. The overall scene has a fresh and cozy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.75 lb Little Potatoes (about 170 grams or 1/2 bag, Baby Boomers recommended)
1 large egg
1/2 cup shredded cheddar cheese
1 green onion, sliced
1/2 teaspoon salt
Flour (optional, see notes)

Instructions

Step 1: Place the potatoes in a medium pot with cold water and bring to a boil over high heat. Reduce to medium heat and simmer for about 10 minutes, until the potatoes are tender. Mash the potatoes well and let them cool to room temperature.
Step 2: In a large bowl, combine the cooled mashed potatoes, egg, shredded cheddar cheese, sliced green onion, and salt. Mix well to incorporate all ingredients.
Step 3: Heat a griddle or large frying pan over medium-high heat and spray with non-stick cooking spray. Scoop portions of the potato mixture onto the hot surface and press down gently to flatten into pancakes.
Step 4: Cook the pancakes for 4-5 minutes on one side until very golden and crispy. Flip carefully and cook another 4-5 minutes until the other side is also golden brown. Serve warm with sour cream, extra cheese, and green onions if desired.

Tips & Variations

If your mixture feels too loose, sprinkle in a tablespoon of flour to help bind the pancakes better.
Try adding crispy bacon bits or fresh herbs like parsley for extra flavor.
Leftover mashed potatoes work great for this recipe; just make sure they are well chilled before mixing.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for best texture, or warm briefly in a microwave if preferred. These pancakes do not freeze well as their crispy texture may be lost.

How to Serve

A close-up view of two golden-brown potato pancakes stacked slightly on a white plate with a crispy outside and soft inside texture. On top, there is a dollop of white sour cream covered with scattered shredded pale orange and yellow cheese and bright green chopped scallions. The plate sits on a white marbled surface with some cheese crumbs around. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of potato for these pancakes?

Yes, you can use most potatoes, but waxy varieties like baby potatoes or Yukon Gold hold together well and offer a nice texture. Russets can also work but may require a bit more binding.

Do I need to add flour to the mixture?

Flour is optional and only needed if the mixture feels too wet or doesn’t hold together well. Adding a small amount helps the pancakes stay intact during cooking.

Cheesy Mashed Potato Pancakes Recipe

Print Recipe

★★★★★

4.8 from 280 reviews

These Cheesy Mashed Potato Pancakes are a delicious twist on classic potato pancakes, featuring creamy mashed baby potatoes blended with cheddar cheese and green onions, then pan-fried to golden perfection. Crispy on the outside and tender inside, they make a perfect side dish or snack for any meal.

Author: Dana
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4–6 pancakes 1x
Category: Side Dish
Method: Frying
Cuisine: American

Ingredients

Scale

Main Ingredients

0.75 lb Little Potatoes (Baby Boomers) (about 170 grams or 1/2 bag)
1 large egg
1/2 cup shredded cheddar cheese
1 green onion, sliced
1/2 teaspoon salt
Flour (optional, see notes)

Instructions

Cook the Potatoes: Place the little potatoes in a medium pot filled with cold water. Bring the water to a boil over high heat, then reduce to medium and simmer the potatoes for about 10 minutes or until tender when pierced with a fork. Drain and mash the potatoes well. Let the mashed potatoes cool to room temperature.
Mix the Ingredients: In a large bowl, combine the cooled mashed potatoes with the egg, shredded cheddar cheese, sliced green onion, and salt. Mix everything thoroughly until evenly combined. If the mixture feels too wet, sprinkle in some flour to help bind it.
Prepare the Pan: Heat a griddle or large frying pan over medium-high heat and coat with non-stick cooking spray to prevent sticking.
Form and Cook Pancakes: Scoop spoonfuls of the potato mixture onto the hot griddle, then gently press down each mound to form flat pancakes. Cook for 4-5 minutes on one side until they become very golden and crispy.
Flip and Finish Cooking: Carefully flip each pancake and cook the other side for another 4-5 minutes until it is equally golden brown and crispy.
Serve: Serve the cheesy mashed potato pancakes warm with sour cream, additional cheese, and green onions as toppings if desired.

Notes

Using leftover mashed potatoes is a great time-saver—just make sure they are well chilled and possibly add a little flour if the mixture is too loose.
Flour is optional and only needed if the batter doesn’t hold together well enough for forming pancakes.
These pancakes can be customized by adding herbs or spices like paprika or garlic powder for extra flavor.
For a crispier texture, use a little oil instead of non-stick spray to fry the pancakes.

Keywords: mashed potato pancakes, cheesy potato pancakes, potato side dish, easy snack, fried potatoes