These Potato Cheese Pancakes are a savory treat that brings together the comforting flavors of mashed potatoes and melty mozzarella cheese. With a hint of sweetness, inspired by Korean-style potato pancakes, they have the perfect balance of crispy on the outside and creamy on the inside. Whether served as a side dish, for brunch, or as a savory breakfast, these pancakes are sure to become a family favorite!
Why You’ll Love This Recipe
I love how simple and versatile these Potato Cheese Pancakes are. The mashed potato base is soft and comforting, while the mozzarella cheese adds a stretchy, gooey center that everyone will love. The slight sweetness from the sugar enhances the savory flavor without overpowering it. Plus, they’re quick to make, requiring just a few pantry ingredients, and can be served with a variety of toppings or sauces. These pancakes are perfect for any meal, and the best part? You can make them ahead and store them for later!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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500g (1 pound) potatoes, peeled and cubed
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About 90g (¾ cup) all-purpose flour, plus more for coating
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4g (1 teaspoon) sugar (optional)
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Salt, to taste
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Black pepper, to taste
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Mozzarella cheese (or other stretchy cheese like Cheddar or Swiss)
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Oil for cooking (I used peanut oil)
Directions
1. Prepare the Potatoes:
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Peel and Chop: Peel the potatoes and chop them into medium-sized chunks.
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Boil: Boil the potato chunks in salted water until they are fork-tender. You can also steam them for a lighter option.
2. Mash the Potatoes:
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Mash the Potatoes: Once the potatoes are tender, mash them immediately while they’re still hot. Use a fork, potato masher, or a potato ricer to make the potatoes smooth and creamy.
3. Prepare the Potato Mix:
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Mix Ingredients: To the mashed potatoes, add the flour, sugar (if using), salt, and pepper. Mix everything until you get a slightly dry but soft mix that is not too sticky. If it’s too wet, add a little more flour until it reaches the right consistency.
4. Form the Pancakes:
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Shape the Pancakes: Use a 4cm (1.5-inch) ice cream scooper to take 2 scoops of the mashed potato mixture.
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Flour Your Hands: Coat your hands in flour to avoid sticking, and form the scooped mixture into a disc.
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Add Cheese: Place about 1 teaspoon of chopped mozzarella (or your cheese of choice) in the center of each disc and roll it into a ball.
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Flatten: Gently flatten the ball to form a pancake shape. Coat each pancake in flour, making sure they are evenly dusted, and place them on a dish lined with parchment paper or floured to prevent sticking.
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Repeat: Continue until all the potato mixture is used, making about 9 pancakes.
5. Cook the Pancakes:
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Heat the Pan: In a large non-stick pan, heat about 2 tablespoons of vegetable oil (peanut oil works well) over medium heat.
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Fry the Pancakes: Place the pancakes in the pan and cook each side for about 5 minutes, or until golden brown and crispy. You may need to work in batches depending on the size of your pan.
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Drain: Once cooked, remove the pancakes and drain them on paper towels to remove any excess oil.
6. Serve:
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Serve the potato cheese pancakes immediately while they’re hot and crispy, with your favorite dipping sauce or a sprinkle of fresh herbs if desired.
Servings and Timing
This recipe makes about 9 pancakes, perfect for 4 servings. It takes about 30 minutes of prep time and 10 minutes of cooking time, for a total of 40 minutes from start to finish.
Variations
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Cheese Variety: While mozzarella is the traditional cheese used in this recipe, feel free to experiment with other cheeses like Cheddar, Swiss, or Gouda for different flavors.
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Vegetarian: For an extra savory touch, you can add finely chopped herbs, such as rosemary or thyme, to the potato mixture for added flavor.
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Spicy: For a bit of heat, mix in some chili flakes or a dash of hot sauce in the mashed potatoes.
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Sweet Potato Version: You can substitute sweet potatoes for regular potatoes to make these pancakes even more flavorful and slightly sweeter.
Storage and Reheating
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Storing Leftovers: Leftover potato cheese pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
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Freezing: You can also freeze them for up to 3 months. To reheat, place them on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes or until heated through.
FAQs
Can I make these pancakes without cheese?
Yes, you can make these potato pancakes without cheese if you prefer. They will still be delicious with the mashed potatoes and seasoning, but the cheese does add a lovely gooey center that makes them extra special.
Can I use other types of potatoes?
Russet potatoes are ideal for this recipe because they have a starchy texture that works well for making the pancakes crispy. However, you can also use Yukon Gold or Idaho potatoes if you prefer.
Can I make these pancakes ahead of time?
Yes! You can prepare the pancakes and store them in the fridge or freezer for later. Just make sure to reheat them properly to maintain their crispy texture.
Can I cook these pancakes in the oven?
While this recipe is meant for frying, you can bake the pancakes in the oven at 375°F (190°C) for about 15-20 minutes. Flip them halfway through to get both sides crispy.
Can I add vegetables to the potato mixture?
Absolutely! You can mix in some finely chopped vegetables like onions, spinach, or bell peppers for added flavor and nutrition.
Conclusion
These Potato Cheese Pancakes are a perfect combination of crispy, cheesy, and flavorful. Whether you enjoy them as a savory breakfast, side dish, or snack, they’re sure to be a hit with everyone. I love how easy they are to make with simple ingredients and how customizable they can be based on your preferences. Give them a try—you won’t be disappointed!
Print
Potato Cheese Pancakes
- Total Time: 40 minutes
- Yield: 9 pancakes
Description
These irresistible potato pancakes, filled with gooey mozzarella cheese, are crispy on the outside and soft on the inside. Perfect for a savory breakfast, side dish, or brunch, and can be customized with any cheese you like!
Ingredients
500 g (1 pound) potatoes, peeled and cubed
90 g (¾ cup) all-purpose flour + more for coating
4 g (1 tsp) sugar (optional)
Salt to taste
Black pepper, to taste
Mozzarella cheese (or any stretchy cheese like Cheddar, Swiss, etc.)
Oil for cooking (Peanut oil recommended)
Instructions
Prepare the Potatoes: Peel the potatoes and chop them into medium-sized chunks. Boil the potato chunks in salted water until fork-tender, or you can steam them.
Mash the Potatoes: Once the potatoes are tender, mash them immediately while still hot using a fork, potato ricer, or potato masher until smooth and creamy.
Make the Potato Mix: Add the flour, sugar (if using), salt, and black pepper to the mashed potatoes. Mix until you get a soft, non-sticky dough. If the mixture is too wet, add a little more flour.
Form the Pancakes: Use a 4 cm (1.5-inch) ice cream scooper to take 2 scoops of the mashed potato mixture. Flour your hands to avoid sticking and form the mixture into a disc shape. Place about 1 tsp of chopped mozzarella cheese in the center of the disc, then roll the mixture to form a ball.
Flatten and Coat: Slightly flatten the ball and coat every side with some flour. Place the shaped pancakes on a dish lined with parchment paper or flour to prevent sticking. Repeat the process with the remaining potato mixture. You should get about 9 potato pancakes.
Cook the Pancakes: Heat about 2 tbsp of vegetable oil (peanut oil works great) in a large non-stick pan over medium heat. Cook the pancakes on each side for about 5 minutes or until golden brown and crispy.
Serve: Drain the cooked pancakes on paper towels and serve immediately while they’re hot and crispy.
Notes
Storing Leftovers: You can store cooked leftovers in the refrigerator for up to 2 days or freeze them for up to 3 months. Reheat in the oven or on a skillet for best results.
Avoid Storing Raw Pancakes: Raw pancakes should not be stored in the refrigerator as they will become wet and sticky.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
