Your weekend just got an upgrade: loaded mashed potato pancakes are on the menu!
This recipe is a full-on nostalgic throwback for me — my mom used to make mashed potato pancakes when I was growing up. Maybe not every week, but they were memorable enough that it felt like she did. I loved them: potatoes were my favorite food as a kid, and I was always excited when she made them.
She often served them with breakfast-for-dinner, which was one of my earliest lessons in comfort food. Scrambled eggs and bacon at night felt like a treat. My dad wasn’t a fan, so those meals were special and not too common, but I still remember them clearly. I first shared a simpler version of these mashed potato pancakes years ago, and this is my loaded, grown-up take.
Side note: my childhood favorite breakfast-for-dinner was a scrambled egg sandwich on toast with yellow mustard. Yes, my mustard obsession goes way back.
These days I’d happily call mashed potato pancakes a meal in themselves — a cozy, satisfying meal. If you agree, enjoy them as the main event. If others in your house treat them like a side dish, that’s fine too — you can be the one who declares them dinner-worthy.
Funny, right?
Here’s how I approach these pancakes: I usually keep mashed potatoes simple and plain so they’re versatile as leftovers. For these loaded pancakes I fold in flavorful additions — scallions, chives, or any herbs you like. You can customize with peppers or other mix-ins depending on how your mashed potatoes were seasoned. The recipe below will depend on whether your potatoes are already well-seasoned; if they aren’t, be generous with salt and pepper before forming the cakes.
For extra flavor and richness, stir in sharp Irish-aged cheddar — a Dubliner-style cheese works beautifully — which gives a nutty, flavorful bite. Fry up some bacon to crumble on top and use the reserved bacon grease to crisp the pancakes for even more savory depth.
How to Make Loaded Mashed Potato Pancakes
Loaded Irish Cheddar Mashed Potato Pancakes
Ingredients
- 3 slices thick-cut bacon
- 3 cups mashed potatoes
- 5 to 6 tablespoons all-purpose flour
- 3 ounces Irish aged cheddar, such as Dubliner
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- 3 green onions, thinly sliced
- ¼ cup chopped chives
- 2 tablespoons bacon grease, or butter/olive oil
- ½ cup plain Greek yogurt or sour cream, for serving
Instructions
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Note: the final flavor depends on how your mashed potatoes were prepared. If they were already seasoned for eating, you may not need extra salt or pepper. If making mashed potatoes specifically for these pancakes, season them well before mixing.
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Heat a large skillet over medium-low and cook the bacon until the fat renders and the bacon is crispy. Transfer to a paper towel and keep the rendered fat in the skillet.
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Place the mashed potatoes in a large bowl and sprinkle 5 tablespoons of flour and the garlic powder over them. Mix well and test by forming a patty. If the mixture won’t hold, add flour 1 tablespoon at a time until you can form cakes easily.
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Stir in about three-quarters of the cheddar, along with three-quarters of the green onions and chives, reserving the rest for topping.
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Form the mixture into patties about 1 inch thick and place them on a plate until ready to cook.
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Heat the skillet over medium-high. Use the reserved bacon grease or add butter/olive oil. Fry the potato pancakes, not crowding the pan, until golden and crisp — about 3 to 4 minutes per side. Use a firm spatula to flip and transfer to plates.
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Serve topped with the remaining cheese, green onions and chives, plus crumbled bacon and a dollop of plain Greek yogurt or sour cream.
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This is how I’m eating green.