Cheesy Potato Pancakes Recipe – Crispy, Golden, and Gooey Comfort Food Made Easy
These Cheesy Potato Pancakes are golden brown, crispy on the outside, and filled with gooey cheese inside. Whether made with shredded potatoes or leftovers, they’re quick, budget-friendly, and perfect for breakfast, snacks, or family dinners.
Ingredients
- 2 lbs potatoes Yukon gold or russet work best
- 1 cup cheddar or mozzarella cheese shredded
- 2 eggs
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp parsley fresh or dried
- Oil for frying or baking spray
Instructions
- Prep the potatoes: Peel and grate, then squeeze out excess water using a towel. (Or use leftover mashed potatoes.)
- Mix: Combine potatoes, cheese, eggs, flour, and seasonings in a large bowl.
- Shape: Form into small patties.
- Cook: Pan-fry in oil until golden brown on both sides OR bake at 400°F for 20 minutes.
- Serve: Enjoy hot with your favorite dipping sauce or a dollop of sour cream.
Notes
Secret Tips for the Best Cheesy Potato Pancakes
-
Use Starchy Potatoes for Maximum Crispiness:
Starchy potatoes like Russet or Yukon Gold help your cheesy potato pancakes get that golden, crispy exterior while staying tender inside. They soak up seasoning well and give your comfort-food recipe a naturally rich potato flavor. -
Squeeze Out All Excess Moisture:
After shredding the potatoes, squeeze them dry using a towel to remove as much liquid as possible. This keeps your potato pancakes from becoming soggy and ensures a crisp, browned surface that holds the melted cheese in the center. -
Chill the Mixture Before Frying:
Let your potato-and-cheese mixture rest in the fridge for 10–15 minutes. It helps bind everything together, prevents crumbling during frying, and produces evenly shaped crispy potato pancakes every time. -
Use Low Heat First, Then Crisp on High:
Start cooking the potato pancakes on medium heat to cook the potatoes through, then increase to medium-high for that golden, crunchy finish. This two-step method ensures the gooey cheese melts perfectly without burning the outside. -
Choose the Right Cheese Filling:
Mozzarella or Gouda melts best for that stretchy, gooey cheese pull. For bolder flavor, mix in cheddar or parmesan—perfect for elevating this easy cheesy potato pancake into a full comfort-food classic. -
Don’t Overcrowd the Pan:
Fry in small batches to let each pancake get proper airflow and caramelization. Crowding lowers the temperature of the oil and prevents that crispy, golden crust your potato pancakes are known for. -
Finish With Flaky Salt and Fresh Herbs:
A quick sprinkle of flaky sea salt and chopped chives or parsley after frying enhances every bite. These little touches make your crispy potato pancakes taste more vibrant, balanced, and restaurant-worthy.