Preparation

Step 1 out of 5

In a medium pot, place potatoes in cold water and bring to a boil over high heat. Reduce to medium heat and simmer for about 10 minutes, until tender. Mash well and cool to room temperature. (*see notes for using leftover mashed potatoes).

Step 2 out of 5

In a large bowl, combine mashed potatoes, egg, cheese, onion and salt.

Step 3 out of 5

Heat a griddle or large frying pan to medium-high and spray with non-stick spray. Scoop potato mixture onto hot griddle and press down to flatten.

Step 4 out of 5

Let cook for 4 to 5 minutes until very golden and crispy, then flip and cook another 4 to 5 minutes until golden brown. Serve with sour cream, cheese and green onions or top as desired.

Step 5 out of 5

Notes: If you’re using previously seasoned mashed potatoes, you may want to skip the salt. If your potatoes were mashed with another liquid such as broth or milk, you will want to add 2 to 3 tablespoons flour to your potatoes before making your pancakes.