Name: Crispy Cheddar Potato Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: extra green onions, for serving; extra cheese, for serving; sour cream, for serving; 2 tablespoons sliced green onions; 1/2 cup vegetable oil; 1 large egg; salt and pepper, to taste; 1 cup shredded sharp cheddar cheese; 3 cups cold mashed potatoes; 1/4 cup all-purpose flour, for the mixture; 1/2 cup all-purpose flour, for dredging

Pancakes

What ingredients do I need to make pancakes?

Can I use a different type of milk, like almond milk or soy milk?

Can I substitute the eggs for something else if I'm vegan?

What's the best way to keep the pancakes warm while I cook the rest of the batter?

What can I add to the batter for extra flavor?

Transform leftover mashed potatoes into these scrumptious Crispy Cheddar Potato Pancakes. Made with cheese, green onions, and a crispy golden crust, these pancakes are perfect as a side dish or a snack.

Milk

Eggs

Wheat

Vegetarian

Fresh Vegetables

gram

green onion

Cheese

cheese

Creams & Creamers

sour cream

Oils

milliliter

vegetable oil

eggs

Seasonings

Salt & Pepper

shredded sharp cheddar cheese

Heat & Serve Meals & Sides

Mashed Potatoes

Flour & Meal

all purpose flour

Vitamin D

Vitamins

Vitamin A

Vitamin C

Beta-carotene

Beta-cryptoxanthin

Folic Acid (B9)

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Vitamin K

Lactose

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Crispy Cheddar Potato Pancakes

Produce

Dairy

Baking Goods

Meal

https://s3.amazonaws.com/grocery-project/recipe_images/crispy-cheddar-potato-pancakes-2703406-3.jpeg

In a large bowl, combine the mashed potatoes, shredded sharp cheddar cheese, large egg, sliced green onions, and 1/4 cup all-purpose flour until well mixed.

Check the consistency of the mixture; it should be thick enough to be easily shaped into balls. If needed, add more flour, a little at a time, until the desired consistency is reached.

In a cast iron skillet, heat the vegetable oil over medium heat. Meanwhile, place the 1/2 cup all-purpose flour in a separate bowl or shallow dish for dredging.

Divide the potato mixture into 16 portions. Roll each portion into a ball, then flatten it into a pancake shape.

Dredge each pancake in the flour, then carefully place it into the hot oil.

Fry the pancakes for 2-3 minutes per side, or until they are golden brown and crispy, adding more oil to the pan as needed.

Remove the pancakes from the skillet and place them onto a paper towel-lined plate. Season with salt and pepper to taste.

Serve the pancakes warm, topped with sour cream, extra cheese, and additional green onions, if desired.

Crispy Cheddar Potato Pancakes

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