Name: Crispy Cheesy Potato Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 3 cups mashed potatoes; 2 large eggs; ½ cup all-purpose flour; ½ cup shredded cheddar cheese; 1 teaspoon dried parsley; 1 teaspoon garlic salt; Salt and pepper to taste; Vegetable oil, for frying

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I absolutely love making these Crispy Cheesy Potato Pancakes whenever I have leftover mashed potatoes. They turn out golden, crunchy on the outside, and irresistibly cheesy on the inside, making them a quick favorite at my breakfast table or an easy appetizer for guests. The way the crispy edges meet the creamy potato center always feels like a little celebration in every bite. Honestly, these pancakes are one of those comfort foods I find myself craving all year round.

Why You’ll Love This Crispy Cheesy Potato Pancakes

What really excites me about these Crispy Cheesy Potato Pancakes is how perfectly balanced their flavor is. The sharp, melty cheddar cheese adds a delightful richness to the mild, fluffy mashed potatoes, while the garlic salt and parsley bring a herby, savory twist that keeps every mouthful interesting. Plus, the crispy crust that forms while frying? That’s the kind of textural magic that elevates the dish from simple to spectacular. I always find myself sneaking the first pancake before anyone else even sits down.

Another thing I absolutely cherish about this recipe is how easy and quick it is to prepare. If you have leftover mashed potatoes standing in your fridge, it only takes me about 20 minutes from start to finish to whip up these golden goodies. No fancy equipment or uncommon ingredients needed — just simple pantry staples combined in a way that genuinely impresses every single time. Whether I’m cooking for a busy weeknight meal or preparing a snack for guests, these pancakes feel like the perfect combination of fuss-free and deliciously indulgent.

Ingredients You’ll Need

A large white bowl on the right is filled with smooth, creamy white mashed potatoes with soft peaks and swirls. To the left, there are two small white ramekins, the closer one filled with bright yellow shredded cheese and the one behind it holding a white powdery ingredient. In front of these ramekins, two white eggs lie on the white marbled surface. Three small white square dishes are placed in front of the eggs, containing salt, black pepper, and dried green herbs from left to right. The background has white subway tiles, all resting on a smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for these Crispy Cheesy Potato Pancakes are incredibly straightforward but thoughtfully chosen to build layers of flavor and texture. Each element plays its role in making the dish taste just right — creamy mashed potatoes for the tender base, sharp cheddar for cheesiness, and a hint of parsley and garlic salt for a subtle pop of flavor.

3 cups mashed potatoes: The foundation for the pancakes, giving them a creamy and fluffy texture.
2 large eggs: These help bind all the ingredients together perfectly so the pancakes hold their shape while frying.
½ cup all-purpose flour: Adds structure and helps achieve that crispy outside we love.
½ cup shredded cheddar cheese: Melts beautifully inside, adding a rich, cheesy punch.
1 teaspoon dried parsley: Brings a fresh herby note that lightens up the flavors.
1 teaspoon garlic salt: Enhances the savory depth without overpowering the dish.
Salt and pepper to taste: To balance and boost all the flavors just right.
Vegetable oil for frying: Ensures the pancakes get that golden, crunchy crust.

Directions

Step 1: Preheat a large frying pan or griddle over medium heat. Warming the pan beforehand is crucial so the pancakes start crisping up the moment they hit the surface.

Step 2: If your mashed potatoes are cold from the fridge, I recommend warming them slightly and giving them a quick second mash or beating with an electric mixer. This makes them super easy to work with and ensures a smooth batter without lumps.

Step 3: In a large bowl, combine your warmed mashed potatoes, eggs, flour, shredded cheddar cheese, dried parsley, garlic salt, and a pinch of salt and pepper. Stir everything together thoroughly so all the flavors meld and the mixture becomes a cohesive batter.

Step 4: Lightly grease your frying pan or skillet with vegetable oil to prevent sticking and help develop that perfect crust.

Step 5: Form the batter into patties using about ¼ cup of mixture for each one. I like to flatten them gently between my palms to get an even shape that cooks through evenly.

Step 6: Place the pancakes on the hot pan and cook them on one side for about 3 to 5 minutes until they are a beautiful golden brown. Then gently flip them and fry the other side for another 3 to 5 minutes until both sides are crisp and nicely colored.

Step 7: Once cooked, transfer the pancakes to paper towels to drain any excess oil. Serve them immediately while still piping hot — a dollop of sour cream and some chopped green onions on top elevates the experience perfectly!

Servings and Timing

This recipe makes about 12 pancakes, which is perfect for serving 3 to 4 people as a main dish or even more as a snack or appetizer. The prep time is around 10 minutes, mainly mixing the ingredients and getting your pan ready. Cooking takes another 10 minutes, depending on how many batches you fry at once. Overall, you’re looking at about 20 minutes total from start to finish. There’s no resting or cooling time needed, so you can enjoy these warm and fresh right off the stove.

How to Serve This Crispy Cheesy Potato Pancakes

Five golden brown, round patties are placed on a white paper towel, which sits on a metal tray. Each patty has a crispy, light brown crust on the top and edges, with uneven white and light yellow patches showing a soft texture inside. The patties are spaced apart evenly on the towel, and the background shows a white marbled surface. The scene is well-lit, highlighting the crispy texture and warm colors of the patties. photo taken with an iphone --ar 4:5 --v 7

When I serve these Crispy Cheesy Potato Pancakes, I love pairing them with a cool dollop of sour cream and a sprinkle of fresh green onions or chives for a little color and bright flavor contrast. They also go wonderfully alongside apple sauce for a sweet and savory twist, or even a tangy homemade yogurt dip if I’m feeling adventurous. For a heartier meal, I sometimes add a simple side salad with fresh greens dressed lightly in lemon vinaigrette — it cuts through the richness beautifully.

Presentation-wise, I like to stack the pancakes slightly overlapping on a warm plate to keep them perfectly hot and crispy. Adding a bit of fresh parsley or even a scattering of shredded cheese on top right before serving adds a little extra visual appeal that always delights my family and guests. These make such a fun addition to brunch tables, casual lunches, or even an appetizer platter at parties — they feel both comforting and fancy enough to impress.

Speaking of impressing, I find that pairing these with a crisp white wine like Sauvignon Blanc or a light lager beer creates a lovely balance of flavors at the table. For non-alcoholic options, a chilled sparkling water with a squeeze of lemon or a lightly brewed iced tea works beautifully. No matter the occasion, serving these pancakes hot out of the pan makes the experience extra special — the crispiness just can’t be beaten when they’re fresh.

Variations

One of the reasons I adore this Crispy Cheesy Potato Pancakes recipe is how easy it is to customize. If you want to switch up the cheese, I’ve had great success using mozzarella for a milder, creamier flavor, or even pepper jack if you crave a little heat. Adding finely chopped herbs like dill or thyme can also bring a fresh twist that makes these feel new every time I make them.

If you’re looking for dietary adjustments, swapping regular flour with gluten-free flour works well to keep these gluten-free without sacrificing texture. For a vegan twist, I’ve experimented by replacing eggs with a flaxseed or chia seed egg substitute and using vegan cheese alternatives — they turn out wonderfully, though the crispiness is a little different, and I always recommend frying a little longer to get the best crunch.

In terms of cooking methods, while I typically fry these pancakes in a skillet for that unbeatable crisp, baking them in the oven at 400°F for about 15-20 minutes is a fantastic, hands-off option that yields a slightly softer texture but still very tasty. Air frying is another great method if you want to cut down on oil — just cook at 375°F for 10-12 minutes, flipping halfway through, and you’ll have a healthier crispy version.

Storage and Reheating

Storing Leftovers

If you have any leftover Crispy Cheesy Potato Pancakes, I recommend letting them cool completely and then storing them in an airtight container in the refrigerator. They’ll keep well for 2 to 3 days while maintaining good flavor and texture. Using a container that prevents moisture buildup helps keep their edges from getting soggy.

Freezing

These pancakes freeze beautifully, which is great for quick future meals. To freeze, place cooled pancakes in a single layer on a baking sheet and freeze until firm, about 1 hour. Then transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. They can keep frozen for up to 2 months and make for a delicious ready-to-reheat snack or meal component.

Reheating

For the best texture when reheating, I always recommend using a skillet over medium heat. This helps to re-crisp the edges while warming the interior evenly. Avoid microwaving if you can since it often results in soggy pancakes. If you’re in a hurry, the microwave can work for 30-45 seconds, but finishing in a hot pan afterward works wonders. Alternatively, reheating in a 350°F oven for 10 minutes restores a lovely crispness and warmth.

FAQs

Can I use fresh potatoes instead of mashed potatoes?

I prefer using leftover mashed potatoes for this recipe because they’re already soft and seasoned, which makes the mixture come together easily. If you want to use fresh potatoes, you’ll need to boil and mash them first and then make sure they cool down completely before mixing to get the right consistency for the pancakes.

How do I prevent the pancakes from falling apart?

Binding is key. Make sure you use the eggs and flour as the recipe suggests because they help hold everything together. Also, warming and re-mashing the potatoes ensures there are no lumps, which improves binding. When frying, don’t flip the pancakes too soon—let them develop a golden crust before turning gently.

Can I make these pancakes ahead of time?

Absolutely! You can prepare the batter in advance and refrigerate it for a few hours or even overnight. Just give it a good stir before shaping patties and frying. Also, cooked pancakes can be stored or frozen, then reheated for a quick meal or snack later on.

What dipping sauces go well with these potato pancakes?

Classic sour cream is my go-to, but other delicious options include applesauce, chive and dill yogurt sauce, or even a spicy aioli. Sweet chili sauce or a tangy mustard dip are fun ways to mix up the flavor profile depending on your mood or occasion.

Are these pancakes suitable for breakfast or dinner?

Definitely both! I love these Crispy Cheesy Potato Pancakes for breakfast alongside eggs and bacon, but they also shine as a snack, appetizer, or side dish for dinner. They’re versatile, hearty, and satisfying no matter what time of day you enjoy them.

Conclusion

If you’ve got leftover mashed potatoes and a craving for something crispy, cheesy, and downright comforting, you simply must try these Crispy Cheesy Potato Pancakes. They come together quickly, wow the crowd every time, and bring such warmth to the table. I’m confident once you make them, they’ll become a staple in your kitchen just like they are in mine. Happy cooking and even happier eating!