The foundation of this dish is a batch of perfectly mashed potatoes. The creamy texture paired with the gooey mozzarella cheese makes these pancakes irresistible. I vividly remember my first attempt at making these. I was visiting a friend in Wisconsin, the land of cheese, and we decided to experiment with adding mozzarella to our potato pancakes. The result was nothing short of magical. The cheese melted beautifully, creating a delightful contrast between the crispy exterior and the soft, cheesy interior.
One of the best things about Cheesy Potato Pancakes is their versatility. You can enjoy them as a hearty breakfast, a satisfying side dish, or even as a main course with a fresh salad. And let’s not forget the joy of topping them with a generous dollop of sour cream—it’s like the cherry on top!
If you’re looking to tweak the recipe, you can play around with different cheeses or add a hint of garlic for extra flavor. And for those who prefer a gluten-free option, substituting the flour and breadcrumbs with gluten-free alternatives works just as well.
Whether you’re making these for a family gathering or a casual brunch with friends, Cheesy Potato Pancakes are sure to be a hit. Their comforting flavor and easy preparation make them a go-to recipe in my kitchen, and I’m excited to share this delightful dish with you.
Making Cheesy Potato Pancakes
Click here to get printable version
Ingredients
- 2 cups shredded mozzarella cheese (8 oz)
- 1/4 cup all-purpose flour (or up to 1/2 cup for creamier potatoes)
- 4 cups mashed potatoes
- 1 large egg
- 1/2 cup plain bread crumbs
- 2 1/2 tablespoons chives, chopped
- 2 tablespoons light olive oil (or canola oil for sautéing)
- Sour cream for serving
Directions
- Peel and quarter russet potatoes, then place them in a 5 Qt pot with water and 1 tablespoon of salt. Cook until the potatoes are fork-tender. Drain well, mash with 4 tablespoons of butter, and cool to room temperature. These mashed potatoes can be prepared 1-3 days ahead.
- In a large bowl, mix 4 cups of mashed potatoes, 2 cups of shredded mozzarella cheese, 1 large egg, 1/4 cup of flour, and 2 tablespoons of chopped chives until well combined. If the mixture is too loose, add more flour, one tablespoon at a time.
- Scoop a heaping tablespoon of the mixture, shape it into a 1/3-inch thick patty with your palms, and dredge both sides in bread crumbs. Place on a cutting board and repeat with the rest of the mixture.
- Heat a large non-stick pan over medium heat and add enough oil to cover the bottom lightly. Once hot, sauté the patties in a single layer for 3-4 minutes on each side until golden brown. Continue with the remaining patties, adding more oil as necessary. Using two pans can help speed up the cooking process.
- Serve the potato pancakes warm with a dollop of sour cream on top.
FAQs:
What type of potatoes are best for cheesy potato pancakes?
Russet potatoes are ideal for cheesy potato pancakes because they have a high starch content, which results in fluffier and more cohesive pancakes. Additionally, their texture when mashed holds up well when mixed with other ingredients.
Can I use a different type of cheese instead of mozzarella?
Yes, you can substitute mozzarella with other cheeses like cheddar, gouda, or a cheese blend that melts well. However, mozzarella is preferred for its mild flavor and excellent melting properties, which give the pancakes a creamy texture.
How can I make the potato pancakes gluten-free?
To make the potato pancakes gluten-free, replace the all-purpose flour with a gluten-free flour blend. Additionally, use gluten-free breadcrumbs or crushed gluten-free crackers for dredging the patties.
Can I prepare the potato mixture ahead of time?
Yes, you can prepare the potato mixture up to a day in advance. Simply mix the mashed potatoes with the other ingredients, cover the bowl tightly with plastic wrap, and refrigerate. Form and cook the patties just before serving to ensure they are fresh and crispy.
What is the best way to reheat leftover potato pancakes?
The best way to reheat leftover potato pancakes is in a skillet over medium heat. This method helps to retain their crispy exterior. Alternatively, you can reheat them in an oven preheated to 350°F for about 10 minutes or until warmed through. Avoid using a microwave, as it can make them soggy.
Can I freeze the potato pancakes?
Yes, you can freeze the cooked potato pancakes. Once they are completely cooled, place them in a single layer on a baking sheet to freeze individually. After they are frozen, transfer them to a freezer-safe bag or container. Reheat them in a preheated oven at 375°F for about 15-20 minutes or until heated through and crispy.
Cheesy Potato Pancakes
Ingredients
- 4 cups mashed potatoes
- 2 cups shredded mozzarella cheese 8 oz
- 1 large egg
- 1/4 cup all-purpose flour or up to 1/2 cup for creamier potatoes
- 2 1/2 tablespoons chives chopped
- 1/2 cup plain bread crumbs
- 2 tablespoons light olive oil or canola oil for sautéing
- Sour cream for serving
Instructions
How to Make Mashed Potatoes:
- Fill a 5 Qt pot with water. Add 1 tablespoon salt and peeled, quartered russet potatoes (2 lbs or about 7 medium potatoes). Cook until easily pierced with a fork. Drain well, mash with 4 tablespoons butter, and let cool to room temperature. Mashed potatoes can be made 1-3 days ahead.
How to Make Mashed Potato Pancakes:
- In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour, and 2 tablespoons chopped chives. Use a potato masher to mix everything until well combined. If the mixture is too loose to hold a patty shape, add more flour, one tablespoon at a time.
- Take a heaping tablespoon of the potato mixture, place it between your palms, and form it into a round, 1/3-inch thick patty. Dredge both sides of the patty in bread crumbs and set it on a cutting board. Repeat with the remaining mixture.
- Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom. Once the oil is hot, add the patties in a single layer and sauté for 3-4 minutes per side, or until golden brown. Repeat with the remaining patties, adding more oil as needed. Using two skillets can speed up the process.
- Serve warm with a dollop of sour cream.
