This Potato Pancakes Recipe is the best way to use up leftover mashed potatoes. This cheesy mashed potato pancakes recipe is well loved by everyone in our family. This is just about the only way that my kids will eat mashed potatoes and by “eat,” I mean they wolf them down!
There’s just something about that beautiful cheese pull with each one that makes these completely irresistible. Potato pancakes are quick and easy to make and have the simplest ingredients.
These Cheesy Potato Cakes are to die for!!! I originally found a basic recipe for potato cakes in my Top Secret Recipes cookbook (It was the Claim Jumper appetizer, FYI. I made about 20 changes… but I will still give the proper credit to Todd Wilbur) and I thought I would try it out. I didn’t like the sauce that he used… so I made up my own! The sauce for this is killer, you definitely need to make it with the cakes!
2 C. frozen shredded hash browns, thawed…
3 T. finely chopped onion
1 large egg, beaten…
1/2 tsp. garlic powder
1/4 tsp. pepper
pinch of salt
1/3 C. shredded sharp cheddar cheese
1/4 C. all purpose flour
1/4 C. Panko
1/4 C. oil for frying
In a bowl, combine the hash browns, onion, egg, seasonings, cheese, flour and Panko. Heat the oil in a 10-12″ skillet over med. high heat. Drop the potatoes by spoonful’s into the hot oil, reduce the heat to medium and fry for 3-4 minutes per side. Drain on a paper towel lined plate.