Cheesy Potato Pancakes with Mozzarella and Chives Recipe
These Cheesy Potato Pancakes are crispy on the outside, soft and cheesy on the inside, and perfect as a breakfast, brunch, or a tasty side dish. Made with creamy mashed potatoes, shredded mozzarella, and fresh chives, they are pan-fried until golden brown and served with a dollop of sour cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Ingredients
Mashed Potatoes
- 2 lbs russet potatoes (about 7 medium), peeled and quartered
- 1 Tbsp salt (for boiling potatoes)
- 4 Tbsp butter
Potato Pancakes
- 4 cups mashed potatoes (prepared as above)
- 2 cups shredded mozzarella cheese (8 oz)
- 1 large egg
- 1/4 cup all-purpose flour (or up to 1/2 cup for creamier texture)
- 2 1/2 Tbsp chives, chopped
- 1/2 cup plain bread crumbs
- 2 Tbsp light olive oil or canola oil (for sautéing)
- Sour cream (for serving)
Instructions
- Make Mashed Potatoes: Fill a 5-quart pot with water and add 1 tablespoon of salt. Add the peeled and quartered russet potatoes to the pot. Cook the potatoes until they are easily pierced with a fork, then drain well. Mash the potatoes with 4 tablespoons of butter and let them cool to room temperature. You can prepare these mashed potatoes 1 to 3 days ahead of time.
- Mix Potato Pancake Batter: In a large mixing bowl, combine 4 cups of the cooled mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour, and 2 tablespoons chopped chives. Use a potato masher to mix everything together thoroughly. If the mixture is too loose to hold a patty shape, add flour one tablespoon at a time until it firms up sufficiently.
- Form Pancakes: Take a heaping tablespoon of the potato mixture and shape it between your palms into a round patty about 1/3 inch thick. Dredge both sides of each patty in plain bread crumbs and place them on a cutting board. Repeat the process until all the batter is used.
- Cook Pancakes: Heat a large non-stick skillet over medium heat and add enough oil to lightly cover the bottom of the pan. Once the oil is hot, add the potato patties in a single layer. Sauté each side for 3 to 4 minutes or until they turn golden brown and crispy. Work in batches if necessary, adding more oil to the pan as needed. To speed up cooking, you can use two skillets at once.
- Serve: Serve the cheesy potato pancakes hot with a side of sour cream for dipping.
Notes
- Mashed potatoes can be made 1 to 3 days ahead and stored in the refrigerator to save time.
- Adjust flour quantity to achieve the desired pancake consistency; too much flour will make them dense, too little will make formation difficult.
- Using two skillets simultaneously can reduce cooking time.
- For extra flavor, you can add a pinch of garlic powder or black pepper to the potato mixture.
- Serve with additional toppings like chives, sour cream, or salsa if desired.
