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Cheesy Potato Pancakes

Crispy on the outside and gooey on the inside, these scrumptious Cheesy Potato Pancakes are the perfect way to use up leftover mashed potatoes and satisfy your cheese cravings.

Tasty Team
94% would make again

Under 30 minutes

Cheesy Potato Pancakes

Under 30 minutes


for 8 servings

  • 2 lb yukon gold potato (905 g), peeled
  • ½ yellow onion
  • 3 eggs
  • 2 tablespoons garlic, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup cheddar cheese (55 g), grated
  • ½ cup monterey jack cheese (55 g), grated
  • ⅓ cup breadcrumb meal (30 g)
  • ¼ cup olive oil (78 mL), for frying
  • 1 sour cream, to serve
  • 1 green onion, chopped, to serve

Nutrition Info

  • Calories 353
  • Fat 19g
  • Carbs 33g
  • Fiber 2g
  • Sugar 3g
  • Protein 11g

Estimated values based on one serving size.


  1. Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
  2. Set aside and grate the onion.
  3. Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
  4. Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
  5. Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
  6. Serve with sour cream and green onions on top, and enjoy!
  7. Enjoy!
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Cheesy Potato Pancakes