Potato Pancakes II

Potato Pancakes II


"Crispy, golden and cheesy! Good use of leftover mashed potatoes. This recipe is very versatile: you can add minced garlic, chives, or 1/4 cup of any shredded raw vegetable, or substitute the cheese with a tablespoon of sugar and serve with maple syrup."


15 m {{adjustedServings}} servings 254 cals
Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1350 mg
  • 54%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.
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  1. 179 Ratings


My Mom has been making these since I can remember, but without the cheddar cheese. The cheese makes them much better. I serve them as a side - as you would hash browns - with bacon & eggs. Fryi...

These potatoe pancakes were awesome. I did add 1/3 cup flour to pancakes together. I also added a splash of milk to get the right consistency and bacon bits. Served with sour cream. So delicious...

I made these tonight and they were a big hit! I did some alterations, however, I did use the cheese, but I also added 3 tblsp. flour and some fresh snipped chives. I also added a teaspoon of gar...