Cheese Potato Pancakes Recipe -Irish Dish
This easy cheese potato pancake recipe is the perfect way to use up leftover mashed potatoes. These pancakes are crispy on the outside and fluffy on the inside, and they're delicious with a dollop of sour cream or yogurt. Whether you're looking for an Irish dish to make for St. Patrick's Day or you just love pancakes, this cheesy potato pancakes recipe is sure to please. Give it a try!
Cheese Potato Pancakes- An Irish Dish Perfect for St. Patrick's Day!
These crispy potato pancakes start with cooked mashed potatoes. If you've never had them, they can work for a breakfast dish or dinner idea! To your mashed potatoes, you will add some additional raw potatoes which have been grated and squeezed dry in a cheesecloth or bread towel. After the water is removed, transfer to another towel or paper towel. Drain again once more.
They do have a lot of excess liquid , so be sure to remove as much as possible. If you work with many potato recipes, you may know that potatoes have a lot of water naturally. This can have your final result turn out a little mushy if not all the water is removed. Since we are going for crispy pancakes, draining the raw potatoes is a must! A fast way to shred potatoes is to use the box grater or grater attachment to a food processor.
In a large bowl, mix your drained potatoes and cooked mashed potatoes together. You will add about 1/4 cup of flour, minced garlic or garlic powder, cheddar cheese (or mozzarella cheese if you prefer), chives, milk, egg, and of course salt and pepper. Combine these all well.
As you would with any pancake batter, use a little bit of oil or heat butter in a large nonstick skillet. If using a cast iron large skillet, be sure to prep the pan with olive oil until the hot oil is glossy. This will keep your pancakes evenly cooked with crispy edges, and not stuck to the pan. Do not use a cold pan or cold batter- ideally batter should be close to room temperature.
Drop batter onto the hot skillet in about 1/4 cup amounts. Irish potato pancakes do have a thicker consistency than traditional pancakes, so make sure the heat is not too high. Medium heat should work for most skillets. For an electric skillet, use a medium-high heat, such as 300-350.
They will need to cook about 2 minutes per side before being flipped over. The best way to ensure they are done is to pick up the edge of one of your pancakes and check to make sure they are not overdone. If they are golden brown and crispy, go ahead and flip them over. You can turn the skillet heat down to low heat if needed.
Using Leftover Mashed Potatoes:
Leftver mashed potato cakes are a popular dish in many cuisines. For one, using up extra food is important in most areas of the world. For those who are accustomed to tossing any leftovers, we can assure you this is a delicious way to use up additional mashed potatoes. Mashed potatoes on their own often do not keep well in the fridge. For this reason, repurposing the leftover potatoes for a new recipe is a great money-saving and food-saving hack!
Since these cheesy leftover mashed potato pancakes are more of a savory dish, you can add to the simple recipe and make it your own. Here are some delicious but simple ingredients you can add to your finished pancakes:
- Hot sauce or chili sauce
- Sea salt
- Red pepper flakes
- Additional sharp cheddar cheese
- Sour cream and 1-2 tbsp chives
- Diced Green onions
This easy recipe is perfect for St Patrick's Day. We know families often look for easy but delicious recipes with an Irish theme. Traditional Irish foods are also fun to make and help the family get involved in the history of the day and Ireland itself. We hope you enjoy this recipe!
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Cheese Potato Pancakes Recipe
Try this Cheese Potato Pancakes Recipe for a side, breakfast idea, or just to use up leftover mashed potatoes!
Ingredients
- 2 cups cooked mashed potatoes
- 2 cups raw potatoes, grated and squeezed dry
- ¼ cup all-purpose flour
- 1 cup grated cheddar cheese
- 1/2 cup milk
- 1 large egg
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 2 cloves minced garlic
- 2 TBsp of fresh Chives
- butter or oil for frying
Instructions
Shred the raw potatoes using a food processor, or stand mixer with shredder attachment. Alternately, you can use thawed shredded hashbrown potatoes, or shred your own with a box grater.
Drain using a clean bread towel or cheesecloth, twisting the towel and pressing out all excess water.
Place shredded potatoes into a clean bowl. If additional water remains, you can drain again using a sturdy paper towel.
In a separate large mixing bowl bowl, mix all ingredients until combined.
Heat up a large skillet and add butter.
Drop your batter onto the hot skillet. Use about ¼ cup of batter for each 3" pancake.
Flatten and spread out batter if needed.
Cook for about 2 minutes on one side, then flip your cakes and cook 2 more minutes, or until they are golden brown and crispy on the edges.
Best served immediately while still warm.
Notes
Top with additional butter, sour cream, chives, extra cheese, or even spicy toppings like chile sauce or hot sauce.
These are great served with a sunny side up egg, avocado, or your favorite breakfast protein!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 412Total Fat 22gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 10gCholesterol 86mgSodium 885mgCarbohydrates 40gFiber 3gSugar 4gProtein 14g
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