Description
Crispy pan-fried potato pancakes made with mashed potatoes, cheese, and green onions. Easy to prepare and perfect for breakfast or a light meal.
Ingredients
Scale
- 1 cup mashed boiled potato (about 6 oz)
- 1½ cups all-purpose flour
- 2 cups water
- ⅓ cup shredded cheese (cheddar or mozzarella)
- Green onions, finely sliced
- 1 tablespoon vegetable oil, plus more for cooking
- 2 teaspoons salt
- 2 teaspoons sugar
Instructions
- Mash the boiled potato until completely smooth.
- Add the water and whisk until fully incorporated.
- Stir in the flour, salt, and sugar until a smooth batter forms.
- Fold in the shredded cheese and sliced green onions.
- Heat a nonstick skillet over medium heat and lightly oil it.
- Pour about ¼ cup of batter into the pan for each pancake.
- Cook for 2–3 minutes per side until golden brown.
- Repeat with remaining batter and serve warm.
Notes
- The batter should be similar to thin pancake batter; add more water if needed.
- Serve with sour cream, yogurt sauce, or a fresh salad.
- Refrigerate leftovers for up to 2 days and reheat in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: International
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 2 g
- Sodium: 1150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg