Cheesy Parmesan Potato Pancakes

Rose Mary Mogan


I created this recipe from about 2 cups of left over mashed Potatoes from a Pork Roast dinner. I thought the parmesan cheese shreds would add lots of flavor, & it was a great way to complete our dinner of left over Grilled Pork Chops. I just can't bring myself to throw away good food. These were gone in a flash. I didn't even get all the pictures I needed. But they sure did taste great and hit the spot for both my husband and I. Great addition with Pork Chops

I wanted to add extra flavor by adding pure garlic Juice, & they were fantastic. Serve with Apple Sauce or Sour Cream, they're great

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2-4 depending on portion size


10 Min


10 Min


Stove Top


2 c
left over mashed potatoes
3/4 c
all purpose flour
2-3 Tbsp
fresh chopped chive
1/2 tsp
each coarse black pepper & salt
1 Tbsp
garlic juice or use 2 cloves of minced garlic
3/4 c
shredded parmesan cheese
1 large
egg, (was all i had)
3/4-1 c
milk (according to how thick or thin you want pancakes)

Directions Step-By-Step

In a large bowl add the cold mashed potatoes, flour and chopped chive, add salt and pepper. Stir to blend together.
Now add in the garlic juice, about half of milk, & large egg, and stir until blended together. Instead of grated onions I chose to use pure garlic juice I had ordered from Amazon.
Now add in the parmesan cheese shreds, and stir again.
Add additional milk if you prefer a thinner pancake.
Add olive or canola oil to large skillet and heat over medium high heat. Then using a scoop or large spoon, spoon batter into heated skillet, and allow to cook about 3-4 minutes per side till golden brown.
Remove from skillet top with butter, and sour cream or Apple sauce, or both if desired while they are still hot. Serve and enjoy.

About this Recipe

Course/Dish: Potatoes, Other Breads, Pancakes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy