Cheesy Potato Pancakes Recipe- American Special
Cheesy Potato Pancakes are a delicious variation of traditional potato cakes, boasting a crispy, golden crust and a rich, cheesy center. Utilizing leftover mashed potatoes and packed with cheddar cheese and optional bacon, these pancakes are ideal for breakfast, brunch, or a cozy side dish. They’re easy to make and incredibly satisfying, delivering a delightful mix of flavors and textures in each bite.
- Prep Time10 min
- Cook Time18 min
- Total Time28 min
For the Pancake:
- 2 cups leftover mashed potatoes (make sure they’re not too runny)
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon baking powder
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
- ¼ cup cooked and crumbled bacon (optional)
- Salt and pepper to taste
- 2 tablespoons butter or oil for frying
For Serving:
- Sour cream
- Additional chopped green onions
- Extra cooked bacon (optional)
Prepare the Pancake Mixture:
In a large bowl, combine the mashed potatoes, flour, eggs, and baking powder. Mix until well combined.
Fold in the shredded cheddar cheese, chopped green onions, and crumbled bacon if using. Season with salt and pepper.
Cook the Pancake:
Heat a skillet or griddle over medium heat and add butter or oil.
Scoop about ½ cup of the potato mixture onto the skillet and spread it out into a pancake shape, about ½ inch thick.
Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture.
Serve:
Top each pancake with a dollop of sour cream.
Garnish with additional chopped green onions and extra bacon if desired.
Recipe Notes:
Consistency: If your mashed potatoes are too thick, add a little milk or cream to loosen them up.
Variations: Feel free to add other mix-ins like chopped herbs, sautéed mushrooms, or diced peppers.
Storage: Leftover pancakes can be stored in the refrigerator for up to 3 days and can be reheated in a skillet or toaster oven to maintain crispiness.
