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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.
Trying this because I don’t have a grater
Please let me know what you think of the recipe Barb!
Everyone loved these! Thank you!
I’m so glad you enjoyed them!!
My dear old Mum used to make these for me when I was a child. Delicious!
By way of variety she sometimes left out the cheese, and crumbled and mixed in some corned beef instead.
Also delicious!
Thanks for sharing Dave! Glad you love them. 🙂
Very tasty! I also served with some bacon crambs on top. Большое спасибо за рецепт.
You are very welcome Mila and thank you for the great review 😁.
Can I substitute flour and use just add water pancake mix.
Hi haven’t tried that before but it may work. If you test it, let me know how you like it 🙂
Do you think i can mix everything up the night before and next morning just dredge them in flour and saute?
Melanie, that would work just fine, enjoy 😀.
hi natasha, everytime i make these, the potatoes fall apart when i try dredging them in flour. is it because i need to add more flour into the potatoes?
Hi Yana, it sounds like your mashed potatoes are probably more moist to begin with. I would add a little more flour to the pancakes to thicken up the mixture.
Made this recipe and Loved it! the second time I had a bit of raw cauliflower and one parsnip that I needed to use up so I ground them up in my little Ninja – looked like small rice grains and added them to the recipe. It was really good too. Thank for posting this recipe!
Sheila, thank you for the nice review on the pancakes. My husband just made them today for breakfast since we had some leftover mashed potatoes 😋.
OH I made them already twice and they turned out sooooo delicious. Thanks for sharing. One thing that I have added to this recipe is feta cheese “presidents” ended up delicious.
Definitely, I recommend to everyone to try this recipe. Quick, Easy, and Delicious.
Thank you again for such a nice review and for recommending this recipe 😀.
Made these for lunch and they were amazeballs! 🙂
Awesome!! I’m so happy you loved the recipe 🙂
Awesome. Added left over prime rib horseradish and a runny fried egg on top. I want to make mashed potatoes just so I can do this again.
Wow that sounds gourmet! Thanks for sharing that with me. What a great idea for toppings!
Have you ever tried crushing up durkee fried onions and breading them with that?
I haven’t, but it sounds like a great combination. I might have to try that 😀.
Nice blog, love the great photos. Well written recipe and easy to implement. Like the idea of freezing extra p’cakes for future use.
Don’t forget to season!
Thank you so much 🙂
Great recipe! Made this with a spinach salad on the side and it went down very well with the family! Will make again 🙂 Thanks!
Oh yes, also I didn’t add the cheese (because my husband ate a whole wheel of brie the day before 😐 ) so instead I added 2 eggs instead of 1 and it worked out fabulously!
Amber, thank you for the nice review and great job on improvising 😁.
hi natasha! do you know if it’ll work to form the little patties and freeze them? then saute them next day?
I have not tried freezing them but I think it would work. If you’re making them the next day, it might be better to just refrigerate them overnight.
Can these be frozen?
I haven’t tried freezing them, but I think it could work well. You probably want to put parchment, wax paper or plastic wrap between them so they don’t stick to each other.
Hi, natasha, have you tried using mozzarella instead of parmesan?
Mozzarella will work well. I have mixed it in before because we are a mozzarella loving fam 🙂
Hello Natasha!!
I Love this Rceipe!!! I made this today for breakfast they are so good!!
I cook a lot from your website and I would never change it for any other ones!!!
You are simply the best. May God Bless You and Your Famliy!!
With all my love to you Helen!
Helen thank you so much for your sweet comment. It is incredibly encouraging. What a great way to start my day! God bless you Helen 🙂
Thank you 🙂
Made these today and my family and I loved them. I dredged half of them in flour and the rest in Panko bread crumbs and we like the crunch of the Panko ones better. Might try adding some minced garlic next time.
Thanks for the yummy recipe!
I love that idea! mmmm crunch potato pancakes. You’re a genius! 🙂