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Cheddar Cheese Stuffed Potato Cakes

Recipe and photography by Bev Davis.


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Posted June 14, 2017

Editor's Note (July 15, 2017):  This page has been edited for clarity.

This recipe's inspiration is an awesome viral Facebook video for Cheesy Mashed Potato Pancakes by NatashasKitchen.com. 

My version is seasoned mashed potatoes and melted cheddar cheese enclosed in a crispy crust.  For this recipe, I measured the ingredients.  I usually don't measure.  How cool is that?!  Instant mashed potatoes will not work.  Only fresh will do. 

Variation #1.   Cooked in my awesome cast iron grill pan provided by Lodge Manufacturing.  The crispy grill pattern adds a nice flair for special meals.  For this version, be sure to generously spray the pan with vegetable oil cooking spray and preheat.  This will decrease sticking. 

Variation #2.   Dredged in bread crumbs.  Fried in olive oil instead of vegetable oil.  The crust is thinner, but still delicious.

This recipe can be made ahead of time. Store in an airtight container.  Refrigerate for up to 3 days.  To warm, arrange in single layer on ungreased baking sheet.   Place in a 400 degree preheated oven for about 10 minutes.  Delicious for breakfast or as a side dish.  Makes 6 to 8 cakes.

Insert a small piece of sliced cheese

in center of "cake" before frying.

Use only coarsely mashed fresh potatoes.

Instant potatoes will not work in this recipe.

Variation #1:  Grilled Cheddar Cheese Stuffed Potato Cakes

I cooked this variation in my awesome cast iron grill pan provided by Lodge Manufacturing. To make this version, generously spray the grill pan with vegetable oil cooking spray.  Warm over low heat until hot before adding mixture.  This will help prevent sticking.  Place potato patties on the hot grill.  Use a rubber spatula to flip. Small pieces of the crust may get stuck in the grooves.  Easily remove with the corner of the spatula. Place pieces on the crusty side of the cooked pancake.  Cook 3 to 4 minutes on each side or until golden brown.  Enjoy!

2-1/2 cups coarsely mashed potatoes (not instant)*

2 tablespoons butter, melted and cooled

1 egg, beaten

1 cup self-rising flour, divided

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

2 teaspoons dried parsley

1 cup shredded cheddar cheese, plus 6-8 small slices

1/4 cup vegetable oil

sour cream for serving (optional)


In medium-sized bowl, combine mashed potatoes, melted butter, egg, and 1/3 cup of self-rising flour.   Mix well.  Add salt, ground black pepper, paprika, onion powder, garlic powder, dried parsley, and shredded cheddar cheese.  Mix well.  Place remaining flour in a large cup.  Lightly dust hands with a little flour.   Roll 2-1/2 tablespoons of potato mixure into a ball.  Insert a small piece of sliced cheese in the middle.  Roll in remaining flour.  Lightly flatten.  Set aside.  Pour vegetable oil into large skillet.  Warm over low heat until oil sizzles.  Avoid smoking hot. 

Drop lightly flattened cakes into skillet of hot oil.  Press flat with a spatula.  Cook 3 to 4 minutes on each side or until golden brown.  Drain on paper towels.  Serve hot.  Top with a scoop of sour cream (if using).  Makes 6 to 8 cakes.

Variation #2:  Replace flour with Panko original bread crumbs.  Replace vegetable oil with extra-virgin olive oil.  Continue with cooking instructions.