Leftover mashed potatoes? Meet your new favorite reason to love them. These Cheddar-Stuffed Mashed Potato Pancakes are golden, crispy on the outside, and bursting with melty cheddar cheese in the center. Whether you’re transforming last night’s sides or simply craving something warm and comforting, this recipe delivers bite-sized bliss in every forkful.
Why I Love This Recipe
There’s something magical about crispy edges, creamy potatoes, and gooey cheese all in one bite. These potato pancakes check every comfort food box—and they’re shockingly easy to make. With a few pantry staples and a skillet, you’ll have a batch of savory, cheesy pancakes that taste like you spent hours on them. They’re perfect as a breakfast side, a snack, or even dinner with a salad.
Ingredients
- 2 cups leftover mashed potatoes
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup green onions, chopped
- Salt and pepper, to taste
- 1/4 cup butter (for frying)
- Sour cream, for serving
Ingredient Swaps & Notes
- Cheddar: Swap in Gruyère, mozzarella, or pepper jack for a different twist.
- Flour: Use almond flour for a gluten-free version.
- Green onions: Sub in chives or finely diced shallots for a milder flavor.
- Mashed potatoes: This works best with cold, firm leftover mash—add extra flour if too soft.
Instructions
- In a large bowl, combine mashed potatoes, green onions, salt, and pepper. Mix well.
- Shape mixture into 8 balls.
- Press a thumb-sized hole into each ball and stuff with cheddar cheese. Seal and flatten into a patty shape.
- Set up two shallow dishes: one with beaten eggs and one with flour.
- Dip each pancake into egg, then coat in flour, shaking off excess.
- Heat butter in a large skillet over medium heat.
- Fry pancakes in batches for 3–4 minutes per side, until golden and crisp.
- Serve hot with sour cream and a sprinkle of extra green onion if desired.
Tips for Success
- Chill the mixture for 10–15 minutes if it’s too sticky to shape.
- Don’t overcrowd the pan—give each pancake space to crisp up properly.
- For extra crispiness, use a mix of butter and a splash of oil when frying.
- You can make these ahead and reheat in a 400°F oven for 8–10 minutes.
Serving Suggestions & Pairings
These pancakes shine on their own, but they’re also perfect with:
- A poached or fried egg for a hearty breakfast.
- A green salad for a light lunch or brunch pairing.
- A bowl of tomato soup for cozy vibes.
And for dessert? Follow it up with one of these crave-worthy treats:
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- These Old-School No-Bake Cookies Never Fail Me—and I’ve Made Them 100 Times
- The Best Peanut Butter Brownies I’ve Ever Made—And I’ve Made A Lot
- This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat
Storage & Leftover Tips
- Refrigerate leftovers for up to 3 days in an airtight container.
- Freeze uncooked pancakes between parchment layers—fry straight from frozen or bake at 425°F.
- Reheat cooked pancakes in a skillet or toaster oven for best texture.
More Recipes You’ll Love
- This One-Pan Breakfast Bake Will Make You Skip
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- These Old-School No-Bake Cookies Never Fail Me—and I’ve Made Them 100 Times
- The Best Peanut Butter Brownies I’ve Ever Made—And I’ve Made A Lot
- This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat
Final Thoughts
These Cheddar-Stuffed Mashed Potato Pancakes are proof that leftovers can be absolutely legendary. Crispy, melty, and packed with comfort—what more could you want? Serve them up as a cozy side, a snack, or just make a meal out of them. Once you try them, you’ll find yourself making extra mashed potatoes just to have an excuse.
Loved this recipe?
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