Boil the Potatoes:
Peel and boil the potatoes in salted water until tender.
Once done, drain and mash them. Let cool slightly.
Prepare the Potato Mixture:
In a bowl, combine the mashed potatoes, grated cheese, flour, chopped green onions, and the egg.
Season with a pinch of red pepper (optional), black pepper, and salt to taste.
Mix until well combined, forming a soft dough-like consistency.
Form the Pancakes:
Divide the potato mixture into small portions and flatten them into pancake shapes.
Fry the Potato Pancakes:
Heat oil in a frying pan over medium heat.
Place the potato pancakes in the pan and fry for about 5 minutes on each side, or until golden brown and crispy.
Serve:
Once cooked, remove the pancakes from the pan and place them on paper towels to drain any excess oil.
Serve hot and enjoy!
Serving Suggestions:
Serve with a dollop of sour cream or Greek yogurt for dipping.
Pair with a side of applesauce for a sweet contrast.
Enjoy with crispy bacon or sausage for a hearty breakfast.
Serve alongside a fresh green salad for a lighter meal.
Top with a fried egg for a more filling meal.
Cooking Tips:
Make sure to drain the potatoes well after boiling to avoid excess moisture.
For extra crispiness, you can lightly dust the pancakes with flour before frying.
If the mixture is too sticky, add a little more flour to make it easier to handle.
Use a non-stick pan to prevent the pancakes from sticking while frying.
Fry the pancakes in batches, making sure not to overcrowd the pan.
Nutritional Benefits:
Potatoes: Rich in potassium, vitamin C, and a good source of energy.
Eggs: Provide high-quality protein and healthy fats.
Cheese: A source of calcium and protein, contributing to bone health.
Green Onions: Low in calories but rich in antioxidants and vitamins.
Dietary Information:
Vegetarian: Yes
Contains Gluten: From the flour
Contains Dairy: From the cheese
Contains Eggs: Present in the mixture
Nutritional Facts (Per Pancake, Approximate):
Calories: 150
Protein: 5g
Carbohydrates: 18g
Fat: 6g
Fiber: 2g
Sugars: 1g
Storage:
Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in a skillet or oven to retain crispiness, or use a microwave for a quicker option.
Freeze: Freeze uncooked potato pancakes on a baking sheet, then store them in a freezer bag for up to 2 months. Cook from frozen, adding a few extra minutes to the frying time.
Why You’ll Love This Recipe:
It’s a great way to use up leftover mashed potatoes.
Quick and easy to make with just a few ingredients.
The crispy texture on the outside and soft, cheesy inside is irresistible.
Perfect for breakfast, lunch, or as a snack.
It’s versatile—you can add different herbs or spices to suit your taste.
Conclusion:
These Crispy Potato Pancakes are a simple yet satisfying dish that you can whip up in no time. With their crunchy exterior and creamy, cheesy interior, they make a perfect addition to any meal. Whether you’re looking for a quick snack, a side dish, or a comforting breakfast, these pancakes will hit the spot. Customize them with your favorite seasonings and enjoy them hot and fresh!

Frequently Asked Questions:
Can I use leftover mashed potatoes?
Yes, this recipe works perfectly with leftover mashed potatoes, making it a great way to reduce food waste.
Can I make these pancakes gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend.
Can I bake the potato pancakes instead of frying?
Yes, you can bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
Can I freeze cooked pancakes?
Yes, you can freeze cooked pancakes. Just reheat them in a skillet or oven to restore their crispiness.
What other cheeses can I use?
You can use any melty cheese like mozzarella, gouda, or Swiss for a different flavor profile.