Real Recipes From Real Home Cooks ®

cheesy parmesan potato pancakes

(2 ratings)
Blue Ribbon Recipe by
Rose Mary Mogan
Sauk Village, IL

I created this recipe from about 2 cups of leftover mashed potatoes from a pork roast dinner. I thought the Parmesan cheese shreds would add lots of flavors. It was a great way to complete our dinner of leftover 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 me. I wanted to add extra flavor by adding pure garlic juice and they were fantastic. Serve with apple sauce or sour cream, they're great.

Blue Ribbon Recipe

Rose's potato pancakes are a delicious and great use of leftover mashed potatoes. They are crispy outside, with a warm, creamy, and cheesy center. Adding Parmesan cheese and garlic gives these potato pancakes tons of flavor. Yum!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 2 -4 depending on portion size
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For cheesy parmesan potato pancakes

  • 2 c
    leftover mashed potatoes
  • 3/4 c
    all-purpose flour
  • 2-3 Tbsp
    fresh chopped chives
  • 1/2 tsp
    coarse black pepper
  • 1/2 tsp
  • 1 Tbsp
    garlic juice or use 2 cloves of minced garlic
  • 3/4 c
    shredded Parmesan cheese
  • 1 lg
    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

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