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My hubby Vadim recreated these parmesan herb mashed potato cakes which turned out great! They work for breakfast, lunch or dinner and it’s a perfect use for left over mashed potatoes. Vadim cooked up mashed potatoes just to make these pancakes and he took all the photos; isn’t he wonderful? I married a good man. It will be so nice to know our son is getting homemade food while I’m working 12-hour shifts back-to-back.
Anyway, this recipe is so versatile; feel free to add to the recipe and let me know if you discover something awesome.
Ingredients for Parmesan Herb Potato Pancakes:
3 cups of mashed potatoes
1/4 cup Parmesan cheese
1 egg, lightly beaten
6 Tbsp of flour divided
1 Tbsp of grated onion or green onion
1 Tbsp of fresh chopped parsley
Canola oil to saute
How to Make Potato Pancakes:
1. In a mixing bowl combine potatoes, cheese, egg, 3 Tbsp of flour, onion and parsley.
2. In a separate plate add 3 Tbsp of flour for dredging the pancakes. Fill an ice cream scoop or heaping Tbsp with the mixture, shape the pancakes in yours hands and dredge them in flour.
3. Add 3 Tbsp of canola oil to a non-stick skillet and saute them about 2-3 min on each side over medium/high heat or until golden brown. Add more oil if needed.
4. Remove mashed potato cakes to a plate lined with a paper towel to soak up excess oil. Serve with a dollop of sour cream.
Parmesan Herb Potato Pancakes
Ingredients
- 3 cups of mashed potatoes
- 1/4 cup Parmesan cheese
- 1 egg, lightly beaten
- 6 Tbsp of flour divided
- 1 Tbsp of grated onion or green onion
- 1 Tbsp of fresh chopped parsley
- Canola oil to saute
Instructions
- In a mixing bowl combine potatoes, cheese, egg, 3 Tbsp of flour, onion and parsley.
- In a separate plate add 3 Tbsp of flour for dredging the pancakes. Fill an ice cream scoop or heaping tbsp with the mixture, shape the pancakes in yours hands and dredge them in flour.
- Add 3 Tbsp of canola oil to a non-stick skillet and saute them about 2-3 min on each side over medium/high heat or until golden brown. Add more oil if needed.
- Remove mashed potato cakes to a plate lined with a paper towel to soak up excess oil. Serve with a dollop of sour cream.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Thank you so much for your blog. I make mashed potatoes with cream in them and wonder if these leftovers can be used for your beautiful potato pancakes? Or must one use only plain mashed potato???
You can use your leftover potatoes, that’s what I usually do :).
I was born in Hungary and potato pancakes were a big part of my growing up. It was the same recipe of potato, flour, eggs, and water that my mom used for the boiled tennis ball sized potato dumplings that we cut up and drenched with vadas (like a sweet/sour stroganoff) made from pref. venison, or beef if hunting season was unsuccessful and no roadkill was available either–poor family and all. Hahaha not really. My mom didn’t make her potato pancakes that often though, and once I moved out from home and then got married, fast forward to 4 kids ages 6 and under, I’ve not made them ever.
So I was totally jazzed to find this recipe. However, I was short on time ‘cuz my peeps were hungry for breakfast NOW, so I made up a box of loaded baked instant potato, and followed the recipe from there-kind of. I added minced onions since that also helped facilitate the time factor, a teaspoon of salt, an extra egg since the whole box of instant mash came to 4 cups instead of 3, which meant that I also needed more flour than what the recipe called for, but I got a consistency that was just right and resulted in soft and yummy pancakes.
My husband and I and the two oldest, boys, had them topped with jalapeno jelly. Our next child, Yudita, had them plain, and Hope, the youngest at 18 months, doesn’t get a say in such matters yet. 🙂 Then we tried them with strawberry jam. (In Hungary we usually had our potato pancakes with apricot jam.) Needless to say, we got up from the table feeling so warm and happy and content that I almost wondered if perhaps next should come a deep session of repentance. lol
Thanks for the great blog!
Lol, I can just imagine that scene. How perfect and it sounds like these pancakes brought your family together! Pancakes have a way of doing that! Great job on the improv! I love your ideas!!
Thank you for sharing your recipes. I think you should put together a show, film it and send it to a tv food or news station. You are very pretty and people would like watching you and knowing about your countries culture and food.
Thank you again, Mimi
Mimi you are so sweet. Thank you for such a nice compliment. I’ll make sure to send your comment to them when I do put together my video. 😉
These were fantastic! My only complaint is they got gobbled up way too fast!!! Thanks for the great recipe!
That’s a good complaint! 🙂 I’m so glad you enjoyed the pancakes.
This was a great way to use up the excess potatoes mixture left over from the per ogives I made yesterday. You always have great recipes.
I love auto correct 🙁 that was perogies I made lol.
Thank you Mark, happy to help :).
mine came out tasting very oily.
They shouldn’t be oily. I would just use less oil in the pan next time. With a good non-stick pan, you hardly need any oil. Also, preheat the pan well before adding the pancakes. This keeps them from soaking in any oil.
hi natasha, Today morning I made this pancakes.taste wonderful.I think all your recipes are kids friendly.my son was very happy with these pancakes.love russian foods.next time i’ll try it with add some chicken or sausages.thank you.
Let me know how it tastes with meat in it. I’m so curious now! I’m just happy your son enjoyed the pancakes 🙂
I love your cooking emails, I just turn on my tablet go to your site and I can just about find the recipe I am looking for, thank you, keep up the good work
Thank you for the reply, made this for lunch and it was satisfying
Do you ever use evoo for sautéing pancakes? Or is canola oil a preference. I’m always curious what oil is best, sunflower, evoo or canola? Thanks
Evoo can scorch much faster than the other oil. If you would like to use olive oil, use regular or extra light. Hope this answers your question :).
I love potato pancakes but never made them with mash. It must be a bit like bubble and squeak!
I had to google that. I’ve never heard of bubble and squeak! Sounds interesting.
Hi Natasha! Thank you for your recipes. You should seriously create an iphone app;) Anyway, quick question. Will it be okay if I add shredded cooked chicken into these?
I bet that would taste good, why not :).
trying these tonight,,,, actualy made mashed potato just for this, they look good, let you know!!!!
I hope you like them :).
Just made this recipe! They taste wonderful!! I added extra parmesan cheese only cuz I can’t stop myself, love the stuff! Great recipe, super easy! Thanks Natasha!
I don’t blame you about the extra cheese. I have the same problem with portion control when it comes to cheese. lol.
Hey Natasha! I had about 1 1/2 cups of mashed potatoes left over from the potato filled piroshki I made (also from your site), and these were wonderful! Both of the kids loved them, and my 5 yr. old son says I should always make these when we have mashed potatoes left over…lol. 🙂 So thanks for another great recipe!
Great, I’m glad your family loves them, you are very welcome :D.
Made these last night. Did not use leftover mashed potatoes, fixed mashed potatoes just for this recipe. Absolutely wonderful. Conned my wife into the messy part of forming the pancakes, and that made things especially easy. Glad I found your blog.
Work smart, not hard :). I’m glad you like the recipe.
can you use a deep fryer for these potato pancakes?
I haven’t experimented with deep fryer, but that should work just fine :).
I love the backhanded dig at how hubby has time to cook at home while you’re the one working the 12 hour shifts! Yes, you are one lucky woman.
I am so blessed to have him. He is a great cook and an awesome Dad 🙂
I made these today. Very yummy. thanks for the recipe. I used mozzarella cheese because I never have Parmesan on hand. I think any cheese will work here.
You are right about the cheese Alena :). I’m glad that you like them.
I have a great recipe for Latkes (which we all LOVE!!!) but was l was looking for something to use up a bunch of leftover mashed potatoes and found this!!!
They look great!
I only have 1 1/2 cups of potatoes though. 🙁 I think I’ll try them for lunch (it’s just our daughter & me then) but since it’s AWFULLY hard to use half an egg…I guess I’ll use egg beaters! I hope that works (don’t see why it wouldn’t).
Can’t wait to try them!!! Thanks!
They still will work out great, have a great lunch 🙂