Potato Pancakes
Potato Pancakes are fluffy and cheesy pancakes made with mashed potatoes and pan-fried to crispy golden brown perfection.
Servings: 8 pancakes
Prep Time 25 minutes mins
Cook Time 8 minutes mins
Total Time 33 minutes mins
Mixing bowl
skillet
spatula
- 2 cups grated raw potatoes
- 1½ cup leftover mashed potatoes
- 1¼ cup all-purpose flour
- 1 cup grated white cheddar
- 1 Egg, whisked
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper, to taste
- ¼ cup olive oil
In a medium bowl, mix the grated potatoes, mashed potatoes, flour, cheddar, egg, milk, and spices.
Take ¼ cup of the mixture and make patties, about 2 1/2 inches in diameter and ½ inch thick.
In a large skillet over medium-high heat add the olive oil, once hot, and the patties (about 4 at the time).
Cook on each side for about 4 minutes or until browned.
Drain the pancake in a paper tower before serving.
Serve warm with sour cream and green onion if desired.
How to Store Leftovers:
Refrigerate leftovers in an airtight container for up to two days. Reheat on a griddle or in a microwave.