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Cheese Potato Pancakes
These White Cheddar Cheese Potato Pancakes are great for St. Patrick's Day or any time of the year! A great way to use leftover mashed potatoes, these potato pancakes are great as a side dish for dinner or a new take on hash browns for breakfast!
Equipment
Ingredients
- 1 cup mashed potatoes
- 1 cup shredded hashbrowns thawed
- 1 cup sharp white cheddar cheese shredded
- 2/3 cup flour
- 1/2 cup milk
- 2 tbsp fresh chives
- 2 cloves minced garlic
- 1 tsp sea salt
- 1/2 tsp ground black pepper
Instructions
- In a large bowl, add all ingredients and stir together. You can use a fork, a spatula or even a potato masher!1 cup mashed potatoes, 1 cup shredded hashbrowns, 1 cup sharp white cheddar cheese, 2/3 cup flour, 1/2 cup milk, 2 tbsp fresh chives, 2 cloves minced garlic, 1 tsp sea salt, 1/2 tsp ground black pepper
- Heat a large skillet or griddle to medium high heat and add olive oil.
- Once skillet is hot, using a small batter scoop, spoon potato mixture into the hot pan in batches. Fry for 2-3 minutes on each side until golden brown.
- Add an additional tablespoon of oil or butter if needed as you keep frying pancakes.
- Lay pancakes on a paper towel to drain excess oil from them
- Serve with a touch of sour cream, salt & pepper and chives
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 2.5pancakesCalories: 309kcalCarbohydrates: 40gProtein: 12gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 806mgPotassium: 418mgFiber: 2gSugar: 2gVitamin A: 401IUVitamin C: 18mgCalcium: 255mgIron: 2mg
Tried this recipe?Let us know how it was!
