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Cheesy Mashed Potato Pancakes
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5 from 3 votes

Cheesy Mashed Potato Pancakes

Course: Sides
Author: Pam - For the Love of Cooking


  • 2 cups of mashed potatoes
  • 2/3 cup sharp cheddar cheese shredded
  • 2 green onions chopped (more for garnish)
  • Sea salt and freshly cracked pepper to taste
  • 1 small egg beaten
  • 1/4 cup + 2 tbsp flour divided
  • 1 tbsp vegetable oil + 1 tbsp butter divided


  • 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 ball then flatten into a pancake about a 1/2-inch-thick.
  • Place the remaining 1/4 cup of flour in 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 non stick 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 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!