Cheesy Parmesan Potato Pancakes

By Rose Mary Mogan
@cookinginillinois

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

Rating:

★★★★★ 1 vote

Comments:

3 Comments

Serves:

2-4 depending on portion size

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

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)

How to Make Cheesy Parmesan Potato Pancakes

Step-by-Step

1In a large bowl add the cold mashed potatoes, flour and chopped chive, add salt and pepper. Stir to blend together.
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.
3Now add in the parmesan cheese shreds, and stir again.
4Add additional milk if you prefer a thinner pancake.
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.
6Remove from skillet top with butter, and sour cream or Apple sauce, or both if desired while they are still hot. Serve and enjoy.