30-Minute Crispy Parmesan Herb Potato Pancakes
These golden potato pancakes transform leftover mashed potatoes into crispy, savory cakes with sharp Parmesan cheese and fresh herbs. The outside develops a beautiful golden crust while the interior stays creamy and fluffy. Perfect as a side dish for dinner or brunch, these pancakes are an excellent way to use up extra mashed potatoes. The combination of grated onion and fresh parsley adds brightness, while a light flour coating ensures they hold together perfectly during cooking.
Ingredients
- 3 cups mashed potatoesleftover or freshly made1:1comfort
Works with any variety
- ¼ cup Parmesan cheese
- 1 egg, lightly beaten
- 6 tablespoons flour, divided
- 1 tablespoon onion, grated
- 1 tablespoon fresh parsley, chopped
- canola oil, for sauteing
Instructions
- 1
Combine potatoes, cheese, egg, 3 tablespoons flour, onion and parsley in a mixing bowl
- 2
Place remaining 3 tablespoons flour on a separate plate for dredging
- 3
Scoop mixture with ice cream scoop or heaping tablespoon and shape into pancakes with hands
- 4
Dredge shaped pancakes in flour
- 5
Heat 3 tablespoons canola oil in non-stick skillet over medium-high heat
- 6
Saute pancakes 2-3 minutes on each side until golden brown, adding more oil if needed
- 7
Remove to paper towel-lined plate to drain excess oil
- 8
Serve with dollop of sour cream
Tips
Make sure mashed potatoes are cooled before mixing to prevent the egg from cooking
Use an ice cream scoop for uniform pancake sizes that cook evenly
Don't overcrowd the pan - cook in batches for best results
Good to Know
Refrigerate up to 3 days in airtight container
Can be shaped and refrigerated up to 4 hours before cooking
Best served immediately while hot and crispy
Common Mistakes
Don't make mixture too wet or pancakes will fall apart
Avoid low heat or pancakes won't develop proper crust
Substitutions
Works with any variety
FAQ
Can I freeze these potato pancakes?
Yes, freeze cooked pancakes up to 3 months. Reheat in oven at 375F for 10-15 minutes until heated through and crispy.
What if I don't have an ice cream scoop?
Use a heaping tablespoon or 1/4 cup measure to portion the mixture, then shape with your hands into uniform patties.
Can I make these without eggs?
Yes, substitute with 2 tablespoons milk or cream, though pancakes may be slightly more fragile during cooking.