Crispy, golden-brown edges give way to a soft, cheesy, and slightly tangy interior in these irresistible potato cheese pancakes. The potatoes provide a comforting heartiness, while the cheddar melts into every crevice, creating pockets of pure flavor. A sprinkling of fresh chives adds a bright, savory note that complements the richness. What makes this recipe work so well is the combination of simple ingredients that come together to create a surprisingly complex and satisfying dish.
These savory potato cheese pancakes are perfect for a quick breakfast, a satisfying lunch, or as a cozy side dish alongside a hearty meal. Add a dollop of sour cream for an extra touch of creamy indulgence – you’ll find yourself reaching for seconds (and thirds!).
Why you’ll love this Savory Potato Cheese Pancakes
- Ready in under 40 minutes, these potato cheese pancakes are a quick and easy meal solution.
- The combination of potatoes, cheese, and chives creates an irresistible flavor profile that appeals to all ages.
- Made with simple, readily available ingredients, you probably have most of them on hand already!
- They’re incredibly versatile, perfect as a main dish, side, or even a snack.
- This classic hashbrown casserole recipe is another sure win!
- Kids love these savory potato cheese pancakes, making them a great way to sneak in some extra veggies.
Ingredients & Substitutions
- 2 cups cooked and mashed potatoes (russet or Yukon gold)
- 1 cup shredded cheddar cheese
- 1/2 cup all-purpose flour
- 1/4 cup chopped fresh chives
- 1 large egg, lightly beaten
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
- Sour cream, for serving (optional)
Potato cheese pancakes makes every moment feel lush. Tips & Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend. You can substitute other cheeses like Monterey Jack or Gruyere for a different flavor profile. If you want a spicier kick, add a pinch of red pepper flakes to the batter.
How to make Savory Potato Cheese Pancakes
Step 1: Combine Ingredients
In a large bowl, combine the mashed potatoes, shredded cheddar cheese, flour, chives, egg, milk, baking powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
Chef’s Tip: Don’t overmix the batter, as this can make the pancakes tough. Just mix until everything is combined.
Step 2: Fry the Pancakes
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, forming pancakes about 3 inches in diameter. Be careful not to overcrowd the pan.
Chef’s Tip: To test if the oil is hot enough, drop a tiny piece of batter into the skillet. If it sizzles and browns quickly, the oil is ready.
Step 3: Cook and Flip
Cook the pancakes for about 3-4 minutes per side, or until they are golden brown and cooked through. Flip carefully with a spatula.
Step 4: Drain and Serve
Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Step 5: Enjoy!
Serve the potato cheese pancakes immediately, topped with sour cream if desired. Enjoy! Consider adding roasted sweet potatoes for a complete and delicious meal. Find the recipe here.
Tips for Success
- Use slightly less milk for extra crispy pancakes.
- Make sure your skillet is hot before adding the batter to prevent sticking.
- Don’t overcrowd the pan – cook in batches to ensure even browning.
- For best results, use freshly mashed potatoes.
Serving Suggestions
These potato cheese pancakes are delicious on their own, but they also pair well with a variety of sides and toppings. Try serving them with:
- Sour cream or plain yogurt
- A fried egg
- A side of fresh fruit
- A simple green salad
Storage & Reheating
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Frequently Asked Questions
- Can I freeze these pancakes? Yes, you can freeze them! Let them cool completely, then place them in a freezer-safe bag or container. Reheat in a skillet or oven.
- Can I add other vegetables to the batter? Absolutely! Grated zucchini, chopped bell peppers, or shredded carrots would be great additions.
- Are these pancakes spicy? No, they are not spicy. However, you can add a pinch of red pepper flakes to the batter for a little kick.
These potato cheese pancakes are a delightful and easy way to enjoy comfort food with a twist. The crispy texture, cheesy flavor, and subtle tang make them a guaranteed crowd-pleaser. Give this recipe a try and let us know what you think in the comments below!
Savory Potato Cheese Pancakes
These potato cheese pancakes are a delightful twist on classic comfort food. Imagine crispy, golden-brown edges giving way to a soft, cheesy, and slightly tangy interior. The potatoes offer a satisfying heartiness, while the cheese melts into every nook and cranny, creating pockets of pure bliss. A hint of fresh chives adds a burst of freshness that perfectly complements the savory richness. They’re incredibly easy to make, perfect for a quick breakfast, a satisfying lunch, or a cozy dinner side dish. Top with sour cream for an extra layer of creamy indulgence. Each bite is an explosion of textures and flavors that will leave you wanting more. (200+ characters).
- Total Time: 35 minutes
- Yield: 6 pancakes 1x
Ingredients
- 2 cups cooked and mashed potatoes (russet or Yukon gold)
- 1 cup shredded cheddar cheese
- 1/2 cup all-purpose flour
- 1/4 cup chopped fresh chives
- 1 large egg, lightly beaten
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
- Sour cream, for serving (optional)
Instructions
- In a large bowl, combine the mashed potatoes, shredded cheddar cheese, flour, chives, egg, milk, baking powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, forming pancakes about 3 inches in diameter. Be careful not to overcrowd the pan.
- Cook the pancakes for about 3-4 minutes per side, or until they are golden brown and cooked through. Flip carefully with a spatula.
- Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve the potato cheese pancakes immediately, topped with sour cream if desired. Enjoy!
Notes
For extra crispy pancakes, use slightly less milk. You can also add other herbs like dill or parsley. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave. For best results, use freshly mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg