Mashed Potato Parmesan Pancakes (Printable Recipe)
Crispy mashed potato pancakes with Parmesan—perfect side dish or light main made from leftovers.
# Ingredients You'll Need:
→ For the potato pancake mixture
01 -
2 cups mashed potatoes
02 -
1/2 cup grated Parmesan cheese
03 -
1/4 cup finely chopped chives
04 -
1/2 cup all-purpose flour
05 -
1 large egg
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
Salt to taste
09 -
Black pepper to taste
10 -
1/4 cup chopped fresh parsley
→ For frying
11 -
2 tablespoons olive oil or butter
→ Serving suggestions
12 -
Sour cream
13 -
Avocado sauce
14 -
Extra chopped chives
# Steps to Follow:
01 -
In a large bowl, mix mashed potatoes, Parmesan cheese, chives, flour, egg, garlic powder, onion powder, salt, pepper, and parsley until well blended.
02 -
With damp hands, scoop about 1/4 cup of the mixture and form into compact patties. Repeat until all the mixture is used.
03 -
Heat olive oil or butter in a large skillet over medium heat until hot enough to sizzle when a small amount of batter is added.
04 -
Place patties in the skillet with space between them. Fry for 4–5 minutes per side until golden brown and crispy.
05 -
Transfer pancakes to a paper towel-lined plate to absorb excess oil and keep them light.
06 -
Serve immediately with sour cream, avocado sauce, or additional chives as garnish.
# Extra Tips:
01 -
If mashed potatoes are too soft, adjust texture by adding extra flour a tablespoon at a time.
02 -
Let very cold mashed potatoes sit at room temperature for 15 minutes before mixing.
03 -
Prepared batter can be stored in the fridge for up to 24 hours before shaping.
04 -
Cooked pancakes can be reheated in the oven at 180°C for 10 minutes or pan-fried to restore crispiness.