What potatoes are best for Potato and Onion Cheese Pancakes?

Russet or Yukon Gold potatoes work best, as they have the right starch for crispy pancakes. Waxier potatoes can be used but may yield a softer texture.

How do I keep Potato and Onion Cheese Pancakes from falling apart?

Make sure the mixture isn’t too wet and add enough flour. The egg helps bind everything together, and chilling the mix before cooking adds extra hold.

Why aren’t my Potato and Onion Cheese Pancakes crispy?

Too much moisture or overcrowding the pan is usually the culprit. Squeeze out water, use enough oil, and cook in small batches for best results.

Can I make Potato and Onion Cheese Pancakes ahead of time?

Absolutely! Prep and shape the pancakes, refrigerate them up to a day ahead, and fry when ready to serve. Leftovers reheat beautifully too.

Are Potato and Onion Cheese Pancakes good for kids?

Kids love them! The cheesy flavor and crispy bite are a hit, and you can sneak in extra veggies for nutrition without complaints.

Do Potato and Onion Cheese Pancakes freeze well?

Yes, they freeze excellently. Freeze in a single layer before bagging, then reheat straight from the freezer for a quick meal or snack.

Is it possible to bake Potato and Onion Cheese Pancakes instead of frying?

Yes! Place pancakes on a lined baking sheet, brush lightly with oil, and bake at 400°F for about 20 minutes, flipping halfway. The result is a slightly lighter, but still crispy treat.

Amazing Potato and Onion Cheese Pancakes: 7 Steps

Name: Amazing Potato and Onion Cheese Pancakes: 7 Steps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups mashed potatoes (fresh or leftover); ⅔ cup shredded cheddar cheese (or mozzarella); 1 small onion, finely chopped; 2 green onions, sliced; 1 large egg, beaten; ¼ cup all-purpose flour (plus extra for dredging); Salt and black pepper to taste; 2 tablespoons vegetable oil; 2 tablespoons butter; Sour cream, for serving; Chopped chives or green onions, for garnish; Optional: hot sauce, extra shredded cheese, smoked salmon

Amazing Potato and Onion Cheese Pancakes: 7 Steps

Print Recipe

Crispy on the outside, cheesy on the inside, and bursting with oniony goodness, these Potato and Onion Cheese Pancakes are the ultimate comfort food for any time of day.

Author: Julia Monroe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 pancakes
Category: Breakfast
Method: Pan-fried
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups mashed potatoes (fresh or leftover)

⅔ cup shredded cheddar cheese (or mozzarella)

1 small onion, finely chopped

2 green onions, sliced

1 large egg, beaten

¼ cup all-purpose flour (plus extra for dredging)

Salt and black pepper to taste

2 tablespoons vegetable oil

2 tablespoons butter

Sour cream, for serving

Chopped chives or green onions, for garnish

Optional: hot sauce, extra shredded cheese, smoked salmon

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Instructions

1. Mix mashed potatoes, cheese, onions, egg, flour, salt, and pepper in a bowl until combined.

2. Divide the mixture into 8 portions and flatten into ½-inch thick pancakes.

3. Dredge each pancake in extra flour on both sides.

4. Heat 1 tbsp oil and 1 tbsp butter in a nonstick skillet over medium heat.

5. Fry pancakes in batches, 3–4 minutes per side, until golden brown.

6. Transfer to paper towels to drain. Repeat with remaining pancakes.

7. Serve warm with sour cream, chives, or your favorite toppings.

Notes

Use drier mashed potatoes for best texture—avoid overly wet mixtures.

You can prep and shape the pancakes ahead of time and refrigerate until ready to cook.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

To reheat, use a skillet or toaster oven to restore crispiness.

Bake at 400°F for 20 minutes as a lighter alternative to frying.

Find it online: https://www.musttryrecipe.com/potato-and-onion-cheese-pancakes/