Ingredients
Scale
- 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