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Cheesy potato pancakes are the best way to use up leftover mashed potatoes and yes it is absolutely worth it to make mashed potatoes just for this recipe!

Ingredients:

4 cups mashed potatoes*

2 cups (8 oz) shredded mozzarella cheese

1 large egg

¼ cup flour (or up to ½ cup flour for creamier potatoes)

2 to 3 Tbsp chives, chopped

½ cup plain bread crumbs

Light Olive oil or Canola oil to sauté

Sour cream to serve

Directions:

Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered).

Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 – 3 days ahead.

In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed.

If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.

Place a heaping tablespoonful of potato mixture between your palms and form into a round, ⅓” thick patty.

Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.

Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown.

Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.

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