I love how these cheesy potato pancakes turn out golden and crispy on the outside, with gooey, melted cheese in every bite. This easy recipe is perfect for snack time or as a side dish that everyone will enjoy.
A Deliciously Cheesy Snack
After making the Mashed Potato Dinner Rolls, I found myself with some leftover mashed potatoes, and I knew it was the perfect opportunity to whip up some cheesy potato pancakes.
These pancakes are one of my go-to recipes whenever I want to transform simple ingredients into something truly satisfying.
I kept the ingredients as straightforward as possible—nothing fancy, just basic staples you likely already have in your kitchen.
The recipe is incredibly easy to follow, with just a few steps from start to finish, making it perfect for busy days or when you’re in the mood for a quick snack.
For the filling, I used mozzarella cheese, which melts beautifully and gives you that irresistible stretchy, gooey texture in every bite. If you have a sweet tooth, you can customize the recipe by adding a bit of sugar to the cheese for a slightly sweet and savory twist. These cheesy potato pancakes are versatile, fun to make, and absolutely delicious!
Why You‘ll Love This Recipe
- Uses simple, pantry-staple ingredients
- Easy to make, even for beginners
- Crispy exterior with a gooey, cheesy filling
- Perfect as a snack, side dish, or appetizer
Ingredients
- 400g potatoes (2 medium-sized)
- 100g shredded cheese
- 50g starch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cooking oil
Instructions
Prepare the Potatoes
Peel 400g potatoes and slice them into even pieces. Steam for 15–20 minutes, or until a chopstick can easily pierce through the slices.
Make Mashed Potatoes
Place the steamed potatoes in a large bowl. Add 1/2 tsp salt and 1/2 tsp black pepper. Mash the potatoes until smooth using a spoon or potato masher.
Knead the Dough
Gradually add 50g starch to the mashed potatoes. Knead by hand until the starch is fully incorporated, forming a smooth, elastic dough that doesn’t stick to your hands.
Shape and Stuff
Take about 70g of potato dough and roll it into a ball. Flatten it with your palm, place some of the 100g shredded cheese in the center, and wrap it with the dough. Roll it back into a ball, then gently flatten it into a patty shape.
Pan-Fry the Pancakes
Heat a pan over low heat and brush it with 1 tbsp cooking oil. Place the prepared pancakes into the pan. Cook slowly, flipping occasionally, until both sides are golden brown and the cheese inside has melted. Serve warm.
Frequently Asked Questions
Can I use a different type of cheese?
Yes, you can use any type of cheese you like, such as mozzarella or cheddar, depending on your preference.
Can I freeze these pancakes?
Absolutely! Shape the pancakes and freeze them raw. When ready to cook, thaw them and pan-fry as instructed.
What starch should I use?
You can use potato starch, corn starch, or tapioca starch.
Leftover Mashed Potato Cheesy Pancakes
Ingredients
- 400 g potatoes 2 medium-sized
- 100 g shredded cheese
- 50 g starch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cooking oil
Instructions
Prepare the Potatoes
- Peel 400g potatoes and slice them into even pieces. Steam for 15–20 minutes, or until a chopstick can easily pierce through the slices.
Make Mashed Potatoes
- Place the steamed potatoes in a large bowl. Add 1/2 tsp salt and 1/2 tsp black pepper. Mash the potatoes until smooth using a spoon or potato masher.
Knead the Dough
- Gradually add 50g starch to the mashed potatoes. Knead by hand until the starch is fully incorporated, forming a smooth, elastic dough that doesn't stick to your hands.
Shape and Stuff
- Take about 70g of potato dough and roll it into a ball. Flatten it with your palm, place some of the 100g shredded cheese in the center, and wrap it with the dough. Roll it back into a ball, then gently flatten it into a patty shape.
Pan-Fry the Pancakes
- Heat a pan over low heat and brush it with 1 tbsp cooking oil. Place the prepared pancakes into the pan. Cook slowly, flipping occasionally, until both sides are golden brown and the cheese inside has melted. Serve warm.