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Cheesy Potato Pancakes

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  • Yield: 0 about 18-20 pancakes 1x


  • 5 medium russet potatoes, (peeled and cubed)
  • 2 cups shredded extra sharp cheddar cheese
  • 1 large egg
  • 1/3 cup flour
  • 1 tablespoon fresh rosemary, (chopped)
  • 1 cup Panko bread crumbs ((might need more))
  • Canola oil for cooking
  • Sour cream to serve


  1. In a large pot, boil the potatoes until they’re fork tender. Drain well and mash with a little butter and a little milk. Season with salt and pepper to taste. (**You want the potatoes to be on the “drier” side, you don’t want them to be super creamy). Let them cool a bit.
  2. In a large mixing bowl, combine 4 cups mashed potatoes, shredded cheese, egg, flour and chopped rosemary. Stir together until well combined. (Make sure the potatoes are stiff enough to hold a patty shape, if not, add flour one tablespoon at a time.)
  3. Use a large ice cream scoop, evenly scoop balls of the potato mixture and place on wax paper. Gently flatten each mound with your palm into thick patty (about 1/3 – 1/2″). Dip both sides of the pancake in bread crumbs and set back on wax paper. Repeat with remaining pancakes.
  4. Heat a large non-stick skillet over medium heat with enough oil to lightly cover the bottom of the pan. Add patties in a single layer and cook 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. (I use two skillets so it goes faster, don’t over crowd the pan).
  5. Transfer pancakes to a cookie sheet lined with a brown paper bag or paper towels.
  6. Serve with sour cream or ranch dressing.


If you have leftover mashed potatoes, those work great for this. You’ll need 4 cups.

If you’re not a fan of rosemary, you can use chives, green onions or any other herb you’d like, or just leave it out.

To make these gluten free, you can crush up Rice Chex and use that in place of the bread crumbs.

  • Category: Side Dishes