Potato Pancakes with Cheddar, Chives, and Cream Cheese in the Middle

Jane Whittaker


I have been making potato pancakes out of leftover mashed potatoes as long as I can remember. I jazzed these up a little for the Philly contest.
These are cripsy on the outside, creamy and soft on the inside.


★★★★★ 3 votes

4 to 5
15 Min
15 Min
Deep Fry


  • 2 c
    mashed potatoes made with butter, milk salt and pepper
  • 1 Tbsp
    chopped fresh chives, more if you like them
  • 2/3 c
    cheddar cheese, shredded
  • 1/3 c
  • 1 large
  • 5 Tbsp
    cream cheese
  • 2/3 c
    seasoned bread crumbs, we like italian

How to Make Potato Pancakes with Cheddar, Chives, and Cream Cheese in the Middle


  1. Mix together everything but the bread crumbs and cream cheese with a mixer.
  2. Cut the cream cheese into little squares, about a tablespoon a square.
  3. Take 1/4 or 1/5 of the mixture, form a patty in your hand, place a square of cream cheese in the middle, and form the potato mixture around it.
  4. Reform back into a patty.
  5. Put the bread crumbs into a shallow plate and press the patties on both sides into the crumbs.
  6. Refrigerate for an hour to give flavors a chance to marry.
  7. Heat 1 inch of oil in a skillet. Fry on both sides until browned and crispy.

Printable Recipe Card

About Potato Pancakes with Cheddar, Chives, and Cream Cheese in the Middle

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Jewish
Other Tag: Quick & Easy

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