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This filling potato pancake with cheese takes ordinary mashed potato leftovers and turns them into crispy, golden circles of pure comfort that my kids beg for every week. The mix of smooth potatoes and gooey cheese makes an amazing texture that's why these treats vanish in seconds when I put them on our table.
I stumbled on this idea during a freezing winter when I needed new ways to use holiday potato leftovers. What began as a simple way to avoid waste has turned into one of our family's favorite meals, especially with a spoonful of cold sour cream on top.
Ingredients
- 4 cups mashed potatoes: They should be at room temp for easy mixing
- 2 cups shredded mozzarella cheese: Gives that amazing pull-apart effect when warm
- 1 large egg: Keeps everything stuck together
- 1/4 cup all-purpose flour: Creates solid pancakes; you might need extra if potatoes are wet
- 2 1/2 Tbsp chopped chives: Brings fresh taste and pretty green flecks
- 1/2 cup plain bread crumbs: Makes the outside wonderfully crunchy
- 2 Tbsp light olive oil or canola oil: For frying until golden
- Sour cream for serving: Adds cool tangy flavor
Simple Cooking Method
- Get Your Potatoes Ready:
- Take a big 5-quart pot, fill with water and throw in 1 tablespoon salt. Add about 2 pounds (7 medium) russet potatoes that you've peeled and cut. Boil until soft when poked with a fork, then drain them well. Mash with 4 tablespoons butter and let them cool all the way to room temp. Don't skip the cooling part or your pancakes won't form right.
- Create Your Mixture:
- In a big bowl, dump your room-temp mashed potatoes, mozzarella, egg, flour, and chives. Mash everything together until it's all mixed up evenly. The mix should stick when you squeeze it. If it feels too wet, just add more flour a tablespoon at a time until it feels like you can shape it.
- Shape Your Pancakes:
- Grab a big spoonful of potato mix and put it between your hands. Press and shape it into a flat round about 1/3 inch thick with smooth sides. Pour breadcrumbs on a plate and press both sides of each pancake into them for even coating. Put aside on a board and keep going until all the mix is used up.
- Fry Till Crispy:
- Get a big non-stick pan hot over medium heat and pour in enough oil to cover the bottom lightly. Once hot but not smoking, add pancakes in one layer with space between them. Cook about 3-4 minutes on each side until they're deep golden brown and crispy. Move to a plate lined with paper towels. Keep going with the rest, adding more oil between batches if needed.
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The mozzarella is really what makes these special. After trying lots of options, I found mozzarella gives the perfect melty middle without taking over the potato taste. My little girl once told me these pancakes were better than her birthday cake - probably the best cooking compliment I've ever gotten.
Keeping and Warming Up
These potato treats stay surprisingly good when stored right. Put cooled pancakes in a sealed container with parchment paper between them so they don't stick together. They'll stay good in the fridge for up to 3 days. For longer, freeze them on a tray until hard, then move to a freezer bag where they'll last up to 2 months.
To warm up fridge-cold pancakes, put them on a baking sheet in a 350°F oven for 10 minutes until hot and crispy again. If they're frozen, bake for 15-20 minutes without thawing first. Don't use the microwave if you want them crispy - it just makes them soggy.
Mix It Up
This basic recipe can be changed up in lots of ways to match what you like. Try switching out the cheese for cheddar, gruyere, or pepper jack for different flavors. Throw in some cooked bacon bits, crumbled sausage, or chopped ham for extra heartiness. Veggies like shredded zucchini, corn, or chopped roasted peppers also work great.
For more flavor, play around with different herbs and spices. Fresh dill, rosemary, or thyme can work instead of or alongside the chives. A little smoked paprika, cayenne, or garlic powder adds nice depth to the mix.
Ways to Serve
While these pancakes taste great with just sour cream, you can turn them into a full meal with the right sides. For breakfast, serve with runny eggs and some bacon. As a starter, offer different dips like herb sour cream, garlic mayo, or spicy sriracha sauce.
For dinner, team them up with a simple green salad with tangy dressing to cut through the richness. They also make a fancy base for smoked salmon and capers with a squeeze of lemon, or a tasty foundation for beef stroganoff or mushroom sauce.
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Frequently Asked Questions
- → Are instant mashed potatoes okay to use?
Nope, those are too wet. Stick to fresh, homemade mashed potatoes for the best outcome.
- → What's the best cheese for these cakes?
Mozzarella melts perfectly, but cheddar works well too if you want a stronger flavor.
- → How can I keep leftover cakes fresh?
Store in the fridge in an airtight container for up to 3 days. Reheat on the stovetop for the crispiest results.
- → Can these potato cakes be frozen?
Yes! Let them cool, freeze in a single layer, and transfer to freezer bags. Reheat in the oven or skillet to keep them crispy.
- → Can I use a different flour instead of all-purpose?
Absolutely! Try almond or gluten-free flour, but the texture might turn out a little different.