Name: Cheesy Mashed Potato Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups cold mashed potatoes; 1 cup shredded cheddar cheese; 1 large egg; 1/4 cup all-purpose flour; 2 tablespoons chopped green onions; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons vegetable oil, for frying; sour cream, for serving

Cheesy Mashed Potato Pancakes Recipe tastes like loaded mashed potatoes in crispy, golden-brown patty form, with gooey cheese in every bite. It works perfectly for busy weeknights or lazy brunches, since you can get it on the table in about 30 minutes if you start with leftover mashed potatoes. I grew up in a house where leftover potatoes never survived the night, so I had to learn to make extra just so these pancakes could happen.

Why Cheesy Mashed Potato Pancakes Recipe Is Worth It

You transform plain leftover mashed potatoes into something that tastes like a cross between hash browns and a grilled cheese. The outside turns crunchy and browned, while the inside stays creamy, cheesy, and fluffy.

This recipe saves money, reduces food waste, and delivers serious comfort food vibes with very little effort. Kids love them, adults inhale them, and you can serve them at breakfast, lunch, or dinner without anyone complaining.

“These cheesy mashed potato pancakes taste like loaded potato heaven in crispy form, and my family requests them every week. ★★★★★”

Ingredients You Need

Mashed potatoes

3 cups cold mashed potatoes
- Use starchy potatoes like Russets or Yukon Golds for the best texture.
- Leftover mashed potatoes from dinner work perfectly, even if they already contain butter and milk.
- If you start from scratch, season the mash well with salt, pepper, and a little butter.

Cheese

1 cup shredded cheddar cheese
- Sharp cheddar gives the best flavor, but mild cheddar or Colby Jack also work.
- Pre-shredded cheese saves time, though block cheese that you shred yourself melts more smoothly.

Binders and structure

1 large egg
1 large egg yolk
- The extra yolk adds richness and helps the pancakes hold together.
1/3 cup all-purpose flour
- You can swap with a 1:1 gluten free flour blend if needed.
2 tablespoons finely grated Parmesan cheese
- Adds a salty, nutty kick and helps crisp the edges.

Flavor boosters

2 green onions, finely sliced
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
Optional: 1/4 teaspoon smoked paprika for a subtle smoky note

For frying

3 to 4 tablespoons neutral oil, such as avocado, canola, or vegetable oil
- Use a high-heat oil so the pancakes brown nicely without burning.
1 tablespoon butter, optional
- Add at the end of frying for extra flavor and browning.

Toppings (optional but highly recommended)

Sour cream or plain Greek yogurt
Extra sliced green onions or chives
Shredded cheese
Hot sauce or salsa
Sliced avocado

Equipment

Large mixing bowl
Fork or potato masher
Measuring cups and spoons
Nonstick skillet or well-seasoned cast iron skillet
Spatula with a thin edge
Sheet pan with cooling rack or a plate lined with paper towels

Quick Tips & substitutions

Use cold mashed potatoes so the mixture holds its shape and does not fall apart in the pan.
If your mashed potatoes already contain lots of butter and cream, add flour a tablespoon at a time until the mixture feels scoopable and not sticky.
Swap cheddar with mozzarella, pepper jack, or a mix of cheeses for different flavor profiles.
Use gluten free flour blend or fine almond flour if you avoid regular flour, and add an extra tablespoon if the mixture feels loose.
Stir in a tablespoon of plain Greek yogurt or sour cream if your mashed potatoes taste dry.
Chill the formed patties in the fridge for 15 minutes if they feel too soft to handle.
Fry over medium heat, not high heat, so the pancakes cook through before the outside gets too dark.
Wipe the skillet between batches and add fresh oil so each batch browns evenly.

How to Make Cheesy Mashed Potato Pancakes Recipe

Mix the potato base

Add the cold mashed potatoes to a large mixing bowl and break up any big clumps with a fork.
Stir in the shredded cheddar, Parmesan, green onions, garlic powder, onion powder, salt, pepper, and smoked paprika if you use it.
Taste a small bit and adjust the seasoning so the mixture already tastes good before you add the egg.

Add binders and adjust texture

Crack the egg and egg yolk into the bowl and mix until everything looks evenly combined.
Sprinkle in the flour and stir again until no dry pockets remain.
Check the texture by scooping some mixture with a spoon and pressing it; it should hold its shape and feel slightly sticky but not wet.
If it feels too soft, add another tablespoon of flour at a time until it firms up.

Shape the pancakes

Scoop about 1/4 cup of the mixture for each pancake.
Roll each scoop into a ball between your palms, then gently flatten it into a patty about 1/2 inch thick.
Place the patties on a plate or small tray, and keep them in the fridge while you heat the skillet so they firm up a bit more.

Fry to crispy perfection

Heat a nonstick or cast iron skillet over medium heat and add 2 tablespoons of oil.
When the oil shimmers, place a few patties in the skillet, leaving space between them so you can flip them easily.
Cook each side for 3 to 4 minutes until the outside turns deep golden and crisp and the cheese inside melts.
During the last minute of cooking, add a small pat of butter to the pan and tilt the skillet so the butter coats the bottoms of the pancakes.

Finish and serve

Transfer the cooked pancakes to a cooling rack set over a sheet pan or a paper towel lined plate.
Sprinkle a pinch of salt over them while they stay hot to boost the flavor.
Repeat with the remaining patties, adding more oil as needed and keeping the heat at medium so they do not burn.
Serve hot with sour cream, extra green onions, and any other toppings you like.

Recipe Variations

Gluten free: Use a 1:1 gluten free flour blend or fine almond flour, and add an extra tablespoon if the mixture feels too soft.
Vegan: Use vegan mashed potatoes, swap the egg with a flax egg, use vegan cheese shreds, and fry in oil only.
Low carb: Use mashed cauliflower or a half cauliflower, half potato mix, and bind with egg and almond flour.
Extra protein: Stir in cooked shredded chicken, turkey, or black beans.
Herb lovers: Add chopped parsley, dill, or chives to the mixture.
Spicy version: Use pepper jack cheese, add minced jalapeño, and finish with hot sauce.

Ways to Serve

Top with sour cream or Greek yogurt and sliced green onions for a classic loaded potato vibe.
Serve with scrambled or fried eggs and a fruit salad for a hearty brunch.
Pair with a big green salad and roasted vegetables for a simple dinner.
Offer them as a snack with salsa, guacamole, or ranch-style dip.
Pack them in lunchboxes and send a small container of dip on the side.

Storage Success

Store leftover cheesy mashed potato pancakes in an airtight container in the fridge for up to 3 days. Place parchment between layers so they do not stick together. Reheat them in a skillet over medium heat or in an air fryer so they crisp back up instead of turning soggy. Freeze cooked pancakes on a tray, then move them to a freezer bag and reheat from frozen in the oven or air fryer when cravings hit.