Cheesy Potato Patties (Print Version)
# Ingredients:
→ Potato Pancakes
01 -
1/4 cup regular flour (add more if needed)
02 -
2 1/2 tablespoons chopped chives
03 -
1 large egg
04 -
4 cups of mashed potatoes that have cooled to room temperature
05 -
2 cups (8 ounces) shredded mozzarella cheese
06 -
1/2 cup plain breadcrumbs
07 -
2 tablespoons of light olive or canola oil for frying
→ For Serving
08 -
Sour cream
→ Optional Mashed Potatoes
09 -
2 pounds russet potatoes (about seven medium-sized), peeled and quartered
10 -
1 tablespoon salt (to flavor the boiling water)
11 -
4 tablespoons unsalted butter
# Instructions:
01 -
Peel the potatoes, quarter them, and toss them in a big pot with salted water. Let it boil, and cook until a fork easily goes in. Drain away the water, mash everything with butter, and allow it to cool. Feel free to prep this 1–3 days early.
02 -
Grab a mixing bowl and toss in the mashed potatoes, mozzarella, egg, flour, and chives. Mash it all together until the mixture holds up well. If it feels too soft to shape, add a little flour gradually.
03 -
Scoop a chunky tablespoon of the potato mixture, roll it into your palms, and flatten it into a 1/3-inch thick patty. Coat both sides in breadcrumbs and set them aside. Keep going until all the mixture is ready.
04 -
Heat up some oil in a non-stick pan over medium heat. Once it's hot, fry the patties in one layer without crowding the pan. Cook each side for 3-4 minutes until crispy and golden. Use two pans if you want to speed things up.
05 -
Put the pancakes on a plate lined with paper towels to soak up extra oil. Eat them warm, with a spoonful of sour cream on top or served on the side.
# Notes:
01 -
The potato mixture sticks together better when the mashed potatoes aren’t super creamy. Add flour if needed.
02 -
Skip instant mashed potatoes—they don’t work well for this.
03 -
This recipe makes about 22 pancakes, great as a side or starter!