Ingredients
Method
Prepare the Mixture
- Start by combining the mashed potatoes and shredded cheese in a large mixing bowl. Mix them thoroughly so that the cheese is evenly distributed.
- Next, add the eggs, flour, chopped green onions, garlic powder, onion powder, paprika (if using), salt, and pepper. Stir the ingredients until they form a cohesive dough-like mixture. If the batter feels too sticky, sprinkle in a bit more flour until it’s manageable.
Shape the Pancakes
- Scoop out a portion of the potato mixture using your hands or a large spoon. Roll it into a ball and then flatten it gently into a patty, about half an inch thick.
- Repeat this process for the remaining mixture. Place the formed pancakes on a plate or tray, ensuring they don’t touch.
Heat the Pan
- Heat a large skillet over medium heat and add the vegetable oil. Allow the oil to heat thoroughly. You’ll know it’s ready when a tiny bit of potato mixture dropped into the pan sizzles immediately.
Fry the Pancakes
- Carefully place the pancakes in the skillet, leaving enough space between them for easy flipping. Fry the pancakes for about 3–4 minutes on each side or until they turn golden brown and crispy. Avoid overcrowding the pan, as this can make the pancakes soggy instead of crisp.
Drain and Serve
- Once the pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve the pancakes hot, topped with sour cream, a sprinkle of fresh herbs, or additional cheese for garnish.