Cheese Potato Pancakes
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These White Cheddar Cheese Potato Pancakes are great for St. Patrick’s Day or any time of the year! A great way to use leftover mashed potatoes, these potato pancakes are great as a side dish for dinner or a new take on hash browns for breakfast!
What You Will ❤️ About Cheese Potato Pancakes
- Quick! You can mix these up in about five minutes and fry them up in another five!
- Filling! Mashed & shredded potatoes – it’s a fun new side dish and it’s filling!
- Versatile! Breakfast? Yup! Brunch? Yup! Lunch? Yup! Dinner? Sure! They’re good with bacon and eggs or smoked sausage and a salad!
Ingredients for Cheese Potato Pancakes
These tend to be a side dish you make with leftovers – but hey – I’ve been known to mash potatoes just for this recipe! Here’s what you’ll need:
- Mashed potatoes – This is a great use for leftover mashed potatoes!
- Shredded hash browns – I love those bags of fresh shredded potatoes much better than the frozen. If using frozen, be sure to thaw them first.
- Sharp white cheddar cheese – you can use yellow cheddar if you like but the white is more “Irish”
- All-purpose flour – This helps act as a binder for the pancakes.
- Milk – you could also use an egg but I originally made this egg-free for an allergic family member
- Fresh chives – go with FRESH if you can! The flavor is so bright and delicious! You could also use the ends of green onions or scallions.
- Seasonings: Minced garlic (or garlic powder), Coarse sea salt, Fresh ground pepper
Recipe Variations
- Fried Egg – Top these with a fried egg for a delicious breakfast!!! (I tried it – omg so good!)
- Cheese – Mix up the cheese and use Sharp Cheddar cheese for more bite or Colby Jack for a milder taste!
- Green – Get all St Patty’s Day on these guys and add some green food coloring for fun!
- Onions – lightly saute onions (so they still have a bite) and add them to the mixture
- Protein – dice up cooked bacon or smoked sausage to add a little protein
How to Make Cheese Potato Cakes
Potato pancakes are so easy! Throw it all together and fry them up! Let’s get started!
- In a large bowl, add all ingredients and stir together. You can use a fork, a spatula or even a potato masher!
- Heat a large skillet or griddle to medium high heat and add olive oil.
- Once skillet is hot, using a small batter scoop, spoon potato mixture into the hot pan in batches. Fry for 2-3 minutes on each side until golden brown.
- Add an additional tablespoon of oil or butter if needed as you keep frying pancakes.
- Lay pancakes on a paper towel to drain excess oil from them
- Serve with a touch of sour cream, salt & pepper and chives
- You could also serve with Freddy’s Fry Sauce!
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Tips, Tricks & FAQs
You need a binder – I used flour & milk but you could also use flour & an egg. This will hold the potatoes together.
Sure! You’ll want to reheat in the air fryer or in a skillet so they are still crispy!
Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the air fryer at 300º for 4 minutes.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
What to Serve with Cheesy Potato Pancakes
More Potato Recipes
Cheese Potato Pancakes
Equipment
Ingredients
- 1 cup mashed potatoes
- 1 cup shredded hashbrowns thawed
- 1 cup sharp white cheddar cheese shredded
- 2/3 cup flour
- 1/2 cup milk
- 2 tbsp fresh chives
- 2 cloves minced garlic
- 1 tsp sea salt
- 1/2 tsp ground black pepper
Instructions
- In a large bowl, add all ingredients and stir together. You can use a fork, a spatula or even a potato masher!1 cup mashed potatoes, 1 cup shredded hashbrowns, 1 cup sharp white cheddar cheese, 2/3 cup flour, 1/2 cup milk, 2 tbsp fresh chives, 2 cloves minced garlic, 1 tsp sea salt, 1/2 tsp ground black pepper
- Heat a large skillet or griddle to medium high heat and add olive oil.
- Once skillet is hot, using a small batter scoop, spoon potato mixture into the hot pan in batches. Fry for 2-3 minutes on each side until golden brown.
- Add an additional tablespoon of oil or butter if needed as you keep frying pancakes.
- Lay pancakes on a paper towel to drain excess oil from them
- Serve with a touch of sour cream, salt & pepper and chives
