Parmesan Mashed Potato Pancakes
Zach Pagano/TODAY
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Take yesterday's mashed potatoes from boring to brilliant by turning them into cheesy, crispy potato pancakes. Use these to make sandwiches, serve them up as another savory side or a wonderful snack all on their own.


    • TK heaping cups mashed potatoes
    • 2 eggs
    • 1/4 cup flour
    • Salt
    • Freshly ground black pepper
    • 2 tablespoons chopped flat leaf parsley, plus more for garnish
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup grated mozzarella
    • Oil, for frying
    • Milk, as needed
    • Sour cream (optional)


1. In a bowl, mix all ingredients very well. If it is too dry adjust the consistency with a little milk.

2. Heat a skillet over medium-high heat and add a couple of tablespoons of oil.

3. Pour 1/4 cup batter into hot pan; brown on both sides.

4. Garnish with a bit of parsley and top with sour cream, if using.