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


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

About this Recipe

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