Cheesy Mashed Potato Pancakes

Oh my! This cheesy mashed potato pancakes recipe was easy to make, and they were so tasty that my family ate them in minutes. I loved mine, topped with sour cream and extra green onions, and my son liked his with cheese; both my husband and daughter liked theirs topped with their favorite hot sauce. This easy recipe for cheesy mashed potato pancakes took minutes to make, tasted amazing, and paired nicely with a juicy steak and a huge loaded Caesar salad.  Try these cheesy mashed potato pancakes the next time you have leftover mashed potatoes!

Cheesy Mashed Potato Pancakes

Potato Pancakes:

• 2 cups of 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

Serve:

• Sour cream
• Green onions, chopped
• Shredded cheese
• Hot sauce

How to Make Cheesy Mashed Potato Pancakes

In a large bowl, combine the mashed potatoes, shredded sharp cheddar cheese, green onions, whisked egg, and 2 tablespoons of flour. sea salt and freshly cracked pepper, to taste. Using your hands, divide the mixture into 8 portions. Roll each portion into a compact ball, then flatten into a pancake about 1/2-inch-thick.

Place the remaining 1/4 cup of flour on a shallow plate, then lightly dredge each side of the potato pancake in the flour.

Heat 2 teaspoons of vegetable oil plus 2 teaspoons of butter in a large nonstick skillet over medium heat.

Add the potato pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes. Add the remaining 2 teaspoons of vegetable oil and 2 teaspoons of butter to the pan for the second batch. Transfer the pancakes to a paper towel-lined plate before serving.

Serve the potato pancakes topped with sour cream and chopped green onions.

Side Note: Don’t crowd the skillet while cooking. Don’t flip the pancakes too soon, or they won’t develop a yummy, crispy crust!