Your weekend now has loaded mashed potato pancakes on the menu!
This is such a total throwback recipe for me. My mom made mashed potato pancakes ALL THE TIME!
Wait. Not all the time, but my adult brain remembers them so well that it feels like she made them often. In reality, it wasn’t that often. But I loved them so much (remember how potatoes were my favorite food as a kid?!) and was giddy when she’d make them.
The thing was that she usually made them for dinner… but with breakfast. My mom was the queen of breakfast for dinner. It was the first time I ever learned about the words “comfort food.” I clearly remember her telling me scrambled eggs and bacon were comfort food and I loved having it at night. My dad didn’t love breakfast for dinner, so it wasn’t a frequent meal.
But I always was so excited when that was on the menu. I first shared these plain ones a million years ago!
P.S. in case you’re wondering, my go-to breakfast for dinner meal as a kid was a scrambled egg sandwich on toast with yellow mustard.
Yes, my mustard obsession goes waaaay back.
Today, I’d totally consider these mashed potato pancakes to be a meal. A comfort food meal, yes. But a meal, nonetheless. I’d be the only one in this house, but who cares!
The good news is that if you also consider them a meal, well – you’re set.
The better news is that if no one else considers them to be a full meal, they can be their side dish. And you can just have them eat cereal for dinner as their main.
So here’s the deal.
I tend to be a purist (most of the time!) when it comes to mashed potatoes. Any leftovers I have are usually plain, so I like to chop a few delicious things up to go inside. Scallions, chives – you can add whatever you’d like! You could do different herbs, peppers – anything. This recipe below will greatly depend on exactly how you make your mashed potatoes.
Then, stir in some Irish aged cheddar, like this Kerrygold Dubliner (that’s what I used!), which is a game changer. It adds sharp, cheesy flavor and makes the loaded mashed potato pancakes taste incredible.
Of course, the best part? Fry some bacon before you make these, so it can be crumbled on top. Use the reserved bacon grease to cook the mashed potato pancakes. Be the happiest ever!
How to Make Loaded Mashed Potato Pancakes
Yield: 4 people
Cheddar mashed potato pancakes are the perfect comfort food or side dish to a hearty meat. Crispy mashed potatoes topped with onions, bacon and sour cream.
- 3 slices thick cut bacon
- 3 cups mashed potatoes
- 5 to 6 tablespoons all-purpose flour
- 3 ounces irish aged cheddar cheese, like kerrygold Dubliner
- ¼ teaspoon garlic powder
- salt and pepper, if needed
- 3 green onions, thinly sliced
- ¼ cup chopped chives
- 2 tablespoons bacon grease, butter or olive oil
- ½ cup plain greek yogurt or sour cream, for serving
First up! It’s important to note that the flavor of the mashed potato pancakes depends greatly on how your mashed potatoes were made. If they are seasoned enough for eating (i.e. like you ate them with dinner a night or so ago, so they have salt, pepper, etc in them), then you don’t need to add any additional salt and pepper. If you make mashed potatoes just for these cakes, be sure to season them liberally, as you would when serving mashed potatoes.
Heat a large skillet over medium-low heat and add the bacon. Cook, stirring often, until the fat is rendered and it’s crispy. Turn the heat off under the skillet and transfer the bacon to a paper towel.
Place the mashed potatoes in large bowl and sprinkle on 5 tablespoons of flour along with the garlic powder. Mix the flour into the potatoes and if you can easily form cakes with the potatoes, you’re all set! If you still need something to bind the mixture more, add more flour 1 tablespoon at a time.
Stir in about ¾ of the cheddar cheese, along with ¾ of the green onions and chives. You want to have a bit reserved for topping.
Heat the same skillet over medium high heat. I just use the bacon grease that is already in the skillet, but you can remove it and use butter or oil instead. Add the potato pancakes and let them brown on each side, about 3 to 4 minutes per side. It’s important not to crowd the pan because it will be difficult to get the pancakes out without smashing them. Use a stainless spatula or something firm to lift them up and transfer them to plates.
Once the potatoes are served, top with remaining cheese, green onions and chives. Serve with plain greek yogurt or sour cream!
This is how I’m eating green.