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If you love crispy edges with a melty, gooey center, then this Cheesy Potato Pancakes Recipe is about to become your new obsession. Imagine golden, crunchy potato pancakes packed with shredded mozzarella cheese and a hint of fresh chives, delivering comfort food at its finest. Whether you’re craving a savory breakfast, a delightful snack, or a crowd-pleasing appetizer, these pancakes balance creamy mashed potatoes and cheese perfectly, making every bite irresistibly tasty.
Ingredients You’ll Need
Gathering simple, everyday ingredients is one of the joys of this Cheesy Potato Pancakes Recipe. Each component works together to build layers of flavor, texture, and that perfect cheesy pull we all adore. Let’s break down what you’ll need and why each one matters.
- Mashed potatoes (4 cups): The creamy base that creates soft, fluffy pancakes with a mild, comforting flavor.
- Shredded mozzarella cheese (2 cups): Adds stretchy, gooey texture and a mild cheese flavor that complements the potatoes beautifully.
- Large egg (1): Acts as a binder, holding the mixture together for perfect pancake shapes.
- All-purpose flour (1/4 cup): Provides structure; you can use up to 1/2 cup for creamier mashed potatoes to help them hold their shape.
- Chives (2 1/2 Tbsp, chopped): Adds a fresh, slightly oniony brightness that cuts through the richness.
- Plain bread crumbs (1/2 cup): For a light, crispy coating that helps develop a golden crust.
- Light olive oil or canola oil (2 Tbsp): Perfect for sautéing to achieve those irresistible crispy edges without overpowering the flavors.
- Sour cream: Optional but highly recommended for serving; its tang pairs wonderfully with the cheesy pancakes.
How to Make Cheesy Potato Pancakes Recipe
Step 1: Prepare Your Potato and Cheese Mixture
Begin with four cups of mashed potatoes—leftover or freshly made works great here. Mix in two cups of shredded mozzarella cheese, one large egg, and the chopped chives. This combination ensures every pancake will have pockets of melty cheese and bursts of fresh chive flavor in each bite.
Step 2: Add Flour and Form the Batter
Gradually fold in about 1/4 cup of all-purpose flour. This will help your pancakes hold their shape when cooking. If your mashed potatoes are extra creamy, you might need up to 1/2 cup flour. Don’t rush this part; the consistency should be thick enough to form patties without falling apart.
Step 3: Shape and Coat the Pancakes
Scoop out portions of the batter and shape them into round patties about the size of your palm. Carefully press the outside of each patty into plain bread crumbs, which will give the pancakes a lovely crispy outer texture once fried.
Step 4: Sauté Until Golden Brown
Heat light olive oil or canola oil in a skillet over medium heat. Add the patties and cook for about 3-4 minutes on each side, or until they are golden brown and crispy. This step locks in the flavors and creates the signature crisp exterior that contrasts beautifully with the soft, cheesy interior.
Step 5: Drain and Serve Warm
Once perfectly golden, transfer the pancakes to a paper towel-lined plate to drain any excess oil. Serve them warm alongside a dollop of sour cream to add a creamy tang that complements the savory flavors wonderfully.
How to Serve Cheesy Potato Pancakes Recipe
Garnishes
A sprinkle of extra fresh chives or finely chopped green onions adds a pop of color and a burst of fresh flavor. You might also try a dash of paprika or cracked black pepper on top to enhance the visual and taste appeal even more.
Side Dishes
Cheesy potato pancakes make a fantastic companion to a simple mixed greens salad dressed with light vinaigrette, which balances richness with crispness. Alternatively, serve alongside steamed vegetables or a bowl of warm tomato soup for a cozy, satisfying meal.
Creative Ways to Present
Try stacking the pancakes with layers of smoked salmon and sour cream for an elegant appetizer twist. Or add a spoonful of hearty chili on top for a fun, loaded version that turns this recipe into a full meal that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra cheesy potato pancakes, don’t worry—they store wonderfully. Place leftovers in an airtight container and refrigerate for up to 3 days. They remain surprisingly fresh with just a quick reheat.
Freezing
You can freeze uncooked shaped pancakes on a baking sheet until firm, then transfer them into freezer bags. They’ll keep well for up to 2 months, making this recipe perfect for meal prep or last-minute indulgences.
Reheating
To bring back that perfect crispy texture, reheat leftover pancakes in a hot skillet with a tiny bit of oil, flipping once, until warmed through and golden again. Avoid microwaving if you want to preserve the crisp outer layer.
FAQs
Can I use other types of cheese in this Cheesy Potato Pancakes Recipe?
Absolutely! While mozzarella offers great meltiness and mild flavor, feel free to experiment with cheddar for a sharper taste or gruyere for a nutty twist. Just be mindful of saltiness when choosing substitutes.
What if I don’t have mashed potatoes on hand?
You can make your own quickly by boiling potatoes until tender, then mashing with a little butter and milk. Avoid instant mashed potatoes as they may alter the texture and binding properties of the pancakes.
Can these pancakes be baked instead of fried?
Yes, they can! For a lighter option, place shaped patties on a parchment-lined baking sheet and bake at 400°F until golden and crisp, about 20 minutes, flipping halfway through. The texture will be slightly different but still delicious.
Is this recipe gluten-free?
As written, no, because of the flour and bread crumbs. However, you can substitute gluten-free flour and breadcrumbs to make this suitable for a gluten-free diet without sacrificing taste or texture.
How do I keep the pancakes from falling apart?
Using the right amount of flour and egg is key to binding. Also, handle the patties gently during cooking and avoid overcrowding the pan so they can brown evenly and hold together well.
Final Thoughts
This Cheesy Potato Pancakes Recipe has quickly become a cherished favorite for its comforting texture and simple, delicious flavor. Whether you’re sharing them with family or enjoying a cozy solo meal, these crispy, cheesy delights always bring joy to the table. Go ahead, give them a try—once you taste that perfect combo of crispy exterior and gooey cheese, you’ll wonder how you ever lived without them!
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Cheesy Potato Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 22 potato pancakes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy on the outside and cheesy on the inside, these Cheesy Potato Pancakes are a delicious twist on a classic comfort food. Made with creamy mashed potatoes, melted mozzarella cheese, and fresh chives, these savory pancakes are pan-fried to golden perfection and perfect for breakfast, brunch, or a side dish.
Ingredients
Potato Pancakes
- 4 cups mashed potatoes
- 2 cups shredded mozzarella cheese (8 oz)
- 1 large egg
- 1/4 cup all-purpose flour (or up to 1/2 cup for creamier potatoes)
- 2 1/2 Tbsp chives, chopped
Coating and Cooking
- 1/2 cup plain bread crumbs
- 2 Tbsp light olive oil (or canola oil for sautéing)
Serving
- Sour cream to serve
Instructions
- Prepare the Potato Mixture: In a large mixing bowl, combine the 4 cups of mashed potatoes with 2 cups of shredded mozzarella cheese, 1 large egg, 1/4 cup of all-purpose flour, and 2 1/2 tablespoons of chopped chives. Mix well until all ingredients are evenly incorporated, forming a pliable mixture suitable for shaping into pancakes.
- Form the Pancakes: Take portions of the potato mixture and shape them into small, flat pancakes, about 3 inches in diameter. Ensure they hold together well for cooking.
- Coat with Bread Crumbs: Lightly coat each formed pancake with plain bread crumbs, which will give them a crispy exterior once cooked.
- Heat the Oil: In a large skillet over medium heat, heat 2 tablespoons of light olive oil or canola oil until shimmering but not smoking.
- Cook the Pancakes: Place the coated potato pancakes carefully into the hot skillet. Cook for about 4-5 minutes on each side or until they develop a golden-brown crust and the cheese inside is melted. Avoid overcrowding the pan; cook in batches if necessary.
- Serve: Remove the pancakes from the skillet and drain excess oil on paper towels if desired. Serve hot with a dollop of sour cream on the side for dipping.
Notes
- For creamier pancakes, you may use up to 1/2 cup of flour instead of 1/4 cup.
- Using fresh chives adds a mild onion flavor; feel free to substitute with green onions if preferred.
- Ensure the oil is hot enough before adding pancakes to prevent sticking and to achieve a crispy crust.
- These pancakes can be made ahead and reheated in a skillet or oven for convenience.
- For a gluten-free version, substitute all-purpose flour and bread crumbs with gluten-free alternatives.
