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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★★★★★ 1 vote
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)


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1In a large bowl add the cold mashed potatoes, flour and chopped chive, add salt and pepper. Stir to blend together.

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2Now 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.

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3Now add in the parmesan cheese shreds, and stir again.

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4Add additional milk if you prefer a thinner pancake.

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5Add 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.

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6Remove 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