Loaded Stuffed Potato Pancakes

I have a problem-  whenever I make mashed potatoes, I make enough for an army. That would be ok, if anyone ate them in leftover form besides me.   To reel the guys back in, I do what I do with anything I want them to eat without complaint- bread it and fry it!

I searched the Taste of Home site and found this recipe.  I omitted the salt from the potato mixture, I'd rather sprinkle it on after frying.  I used a small cookie scoop for the cream cheese, then molded the potatoes around by hand and flattened them in the crumbs.   The only thing I'd do next time would be add some bacon to the potato mixture, because what isn't better with bacon?  I served them with some sour cream on the side, but it was totally unnecessary.   Crispy crunchy coating, delicious mashed potato and then that surprise cream cheese inside.   Thank you so much to Jane W for this awesome recipe!

Need to give those #EasterLeftovers another lease on life? Get some inspiration from all the leftover recipes being shared today:

* Exported from MasterCook *

                      Loaded Stuffed Potato Pancakes

  2               cups  mashed potatoes (with added milk and butter)
     2/3           cup  shredded cheddar cheese
     1/3           cup  all-purpose flour
  1                     egg -- lightly beaten
  1         tablespoon  minced chives
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
     2/3           cup  seasoned bread crumbs
  1           teaspoon  garlic powder
  1           teaspoon  onion powder
     1/2      teaspoon  cayenne pepper
     1/3           cup  cream cheese -- softened
                        Oil for deep-fat frying

In a large bowl, combine the first seven ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne.

Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup of potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Yield: 8 potato pancakes.


Shared at the Foodie Friends Friday Linky Party #243


  1. Your potato pancakes look nice and crispy and delicious. I would sprinkle the salt after frying too. A great idea for leftover mashed potatoes.

    1. I learned that back in the Good Eats days, and it's stuck with me ever since. And always kosher salt!

  2. Woohooo, I have a pile of leftover cheesy mashed potatoes just waiting to be turned into pancakes.

  3. Just look at those beauties. I would love to sink my teeth into one. They look soooooo golden and delicious!

    1. I always feel that if I'm going to fry, I'm going to make it count, because I don't do it very often!

  4. we eat these all the time at my house with leftovers.. But I've always just "winged it" from memory of watching my father as a child. It's nice to see it written down! Fun family memories! Thanks for sharing at our Easter Leftover Makeover recipe Party!

    1. thank you so much for hosting! My printer was working overtime with all my new must-make recipes :)

  5. Perfect for a brunch! These would brown nicely in the oven too.


Post a Comment

Popular posts from this blog

Chocolate Chip Cookie Cake

Grilled Apple Tossed Salad

Southern Fried Chicken Strips