Mashed Potato Pancakes with Caramelized Onion and Gruyere
Mashed potato pancakes are always a family favorite in my house and a terrific way to get rid of leftover mashed potatoes. I had a hankering for some caramelized onions so I decided to make some potato pancakes with caramelized onions and Gruyere cheese. Simple. Easy. AMAZING. We devoured these potato pancakes long with a big Caesar salad for dinner on a recent busy weeknight. We all thought they were amazing and wished we had more!
How to Make Mashed Potato Pancakes with Caramelized Onion and Gruyere
Heat 1 tablespoon of butter in a large skillet over medium heat. Add the sweet yellow onion to the pan along with the leaves from one sprig of fresh thyme and cook, stirring often and adding bits of water when needed, for 30 minutes, or until caramelized. Add the minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
In a large bowl, mix the mashed potatoes and caramelized onions until well combined. Add the shredded Gruyere cheese, whisked egg, and 2 tablespoons of flour, fresh parsley, then season with sea salt and freshly cracked pepper, to taste; mix well.
Using your hands, divide the mixture into equal portions. Roll each portion into a compact ball then flatten into a pancake about a 1/2-inch-thick. I got 11 pancakes out of my mixture.
Place the remaining 1/4 cup of flour on a shallow plate and season with a bit of sea salt and freshly cracked pepper, to taste. 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 pan 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 to cool a bit before serving. Serve the potato pancakes topped with sour cream and chopped green onions.
Side Note: Don’t crowd the pan while cooking and do not flip the pancakes too soon or they won’t develop a yummy crispy crust!
Ingredients
- 2 tbsp butter divided
- 1 large sweet yellow onion diced
- Leaves from 1 sprig of fresh thyme
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
- 2½ cups of mashed potatoes
- ⅔ cup Gruyere cheese shredded
- 1 small egg beaten
- 2 tbsp fresh parsley chopped
- ¼ cup + 2 tbsp flour divided
- 1 tbsp vegetable oil + 1 tbsp butter divided, more if needed
- Sour cream optional (for serving)
Instructions
- Heat 1 tablespoon of butter in a large skillet over medium heat.
- Add the sweet yellow onion to the pan along with the leaves from one sprig of fresh thyme and cook, stirring often and adding bits of water when needed, for 30 minutes, or until caramelized.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
- In a large bowl, mix the mashed potatoes and caramelized onions until well combined.
- Add the shredded Gruyere cheese, whisked egg, and 2 tablespoons of flour, fresh parsley, then season with sea salt and freshly cracked pepper, to taste; mix well.
- Using your hands, divide the mixture into equal portions. Roll each portion into a compact ball then flatten into a pancake about a 1/2-inch-thick. I got 11 pancakes out of my mixture.
- Roll each portion into a compact ball then flatten into a pancake about a 1/2-inch-thick.
- Place the remaining 1/4 cup of flour on a shallow plate and season with a bit of sea salt and freshly cracked pepper, to taste.
- 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 pan 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 to cool a bit before serving.
- Serve the potato pancakes topped with sour cream and chopped green onions.
- Side Note: Don’t crowd the pan while cooking and do not flip the pancakes too soon or they won’t develop a yummy crispy crust!
They are a favourite of my parents-in-law too. Yours looks so good with caramelize onion and cheese.
So creamy and delicious. I bet these pancakes disappeared off the plate fast.
They look good. I’ll bet any kind of cheese would work well with these.
looks so delicious Pam 🙂
That sounds like one of the best flavor combinations ever!!
Oh yum, I love potato pancakes but these are definitely over the top!
didn’t think mashed potato cakes could be so classy! 🙂