Cheesy Potato PancakesBreakfast & Breads, Most Popular, Side Dishes & Soups, Snacks & Appetizers,
You can’t go wrong with these easy, cheesy potato pancakes! Whip them up with any Idaho Spuds flavor or use leftover spuds for another dinner or semi-savory breakfast…if they last that long.
Recipe by Jennifer Meyering at jennifermeyering.com
- 3 cups (3.74 oz) or 1 1/2 cups Value size Idaho Spuds
- 1 cup shredded cheddar or mexican cheese
- 1 egg
- 2 Tbsp sliced green onions
- 1/4 cup flour
- 1/2 cup flour
- 1/2 cup vegetable oil
In a large bowl, mix together mashed potatoes, cheese, egg, green onions, and flour until combined. Mixture should be thick and able to grab and roll into ball with hands. If it is not, then add a little more flour, a little at a time until desired consistency is reached.
In a skillet, add vegetable oil and heat over medium. Then add 1/2 cup flour to bowl or shallow dish for dredging.
Divide potato mixture into 16 portions and, using your hands, roll each into a ball and them flatten into pancake form. Dredge in flour and then carefully place into hot oil.
Fry pancakes for 2-3 minutes per side or until golden brown and crispy – adding more oil to the pan as needed for more.
Remove and place on paper towel-lined plate and sprinkle with salt and pepper, if desired.
Serve warm topped with sour cream, extra cheese, and more green onions, if desired.