Cheesy Mashed Potato Pancakes – Tortas de Papa

Crispy, cheesy, and full of protein, these Potato Pancakes (also known as Tortas de Papa in Mexico) are a delicious way to turn simple ingredients into something different. Made with mashed potatoes, cheddar cheese, smoky diced turkey, and just the right blend of seasonings, these golden, crispy patties come together easily and taste delicious lightly fried in some extra virgin olive oil.

These Potato Pancakes can be a filling side dish, a light meal, a party dish, a fun appetizer, or a wholesome snack. I like to make a batch on Sunday’s to have as an easy, savory option to grab the next couple of mornings for breakfast.

Any time you serve these potato pancakes, they’ll be sure to hit the spot. Serve them with your favorite dipping sauce, with a side of scrambled eggs for even more protein, a dollop of sour cream, a spoonful of fresh salsa or enjoy them as is—either way, they’ll disappear fast! (Consider making double for a larger group.)

WHY YOU’LL LOVE THESE POTATO PANCAKES

Savory Breakfast Option – A great alternative to traditional pancakes, these are perfect for a flavorful, less sugar, higher protein start to the day. Be sure to make them ahead of time to keep them a quick and easy option in the morning.

Customizable – Swap in different cheeses, add fresh herbs, or mix in veggies to customize them more to your liking, or to use up any produce you already have.

Great for Leftover Mashed Potatoes – Perfect for repurposing leftover mashed potatoes into something crispy, cheesy and delicious. And even easier since the potatoes are already cooked and mashed!

Kid-Friendly & Crowd-Pleasing – These crispy, cheesy potato pancakes have a mild, savory flavor that even picky eaters will enjoy. Plus, they’re perfect for dipping in ketchup, sour cream, or their favorite sauce. Adults love the crispy texture and flavors. It’s one of those rare dishes that both kids and adults enjoy.

Perfect for Any Occasion – Enjoy them for breakfast, lunch, or even as a side dish for a party.

INGREDIENT NOTES

We’re using simple, straight-forward ingredients:

• Potatoes – I use a 1½ lb bag of baby gold potatoes. You can use whatever kind of potato you like best. Just use about a pound and a half and leave the skin on. Or, if you have leftover mashed potatoes, this calls for about 3 cups.
• Eggs – Help bind the mixture together while adding a little boost of protein.
• Flour – Adds structure to the pancakes, helping them hold their shape while frying.
• Shredded cheddar cheese – Melts into the pancakes perfectly and adds that much more protein.
• Smoked deli turkey – Another way to boost the protein is with this lean meat. You can use turkey or ham, whatever you prefer. I personally like the smoked version of different meats because it adds a little more flavor.
• Seasonings – Garlic powder, salt and pepper. Nothing but the classics.

VIDEO INSTRUCTIONS

STEP-BY-STEP INSTRUCTIONS

I highly recommend making the mashed potatoes at least a day ahead of time. It helps if they’re cold and it also makes the process that much quicker when you’re ready to eat them. You don’t have to make them ahead of time, but if you can, I recommend it.

HOW TO COOK POTATOES

Wash the potatoes and cut them into large chunks that are similar in size. Place the potatoes in a large pot and fill the pot with water, covering the potatoes by about an inch. Turn the heat to high and bring to a boil.

Once boiling, turn the heat down to medium-low and stir occasionally. Start to check them for doneness at 10 minutes. It depends on the size of your potatoes, but most are done between 10 and 20 minutes. They’re considered done when they are soft and tender when poked with a fork. Drain them well. Move to a large bowl and mash with a fork or masher. Cool, cover and refrigerate until ready to make the cakes.

HOW TO MAKE THE MIXTURE

Mashed potatoes should be completely cooled or even better, they should come straight out of the refrigerator. In a small bowl, add the two eggs and mix well. Pour the mixed eggs over the potatoes in the other bowl. Using a fork, mash the egg into the potatoes as evenly as possible.

Then, add the flour, cheese, turkey, garlic powder, salt and pepper. Mash and mix with the fork (or your hands) again until it’s well incorporated. (Mix should be slightly sticky but hold its form well. If it’s too sticky, add more flour about a tablespoon at a time.)

FORM THE PANCAKES

Lay a piece of parchment paper on the countertop. Scoop two large spoonfuls of the potato mix into your hands and pat together. Flatten a bit to make a pancake shape. For medium/large sized pancakes, keep them roughly 1½ inches thick and 3½ inches in diameter, but don’t stress on getting them perfect. Place formed cake on the parchment paper. Repeat until all the mix is used.

FRY THE CAKES

In a large skillet, add about 1-2 tablespoons of extra virgin olive oil and heat over medium. Once warm, use a spatula to carefully transfer the potato patties to the pan. Careful not to overcrowd. (I fry mine in groups of 4.)

Cook for about 4-5 minutes on one side, and then flip and cook for another 4-5 minutes on the other. They should be a nice, dark golden brown color. Place finished potato pancakes on a plate lined with a paper towel to soak up excess oil. (Repeat until all cakes are fried.)

Let them cool for about 5 minutes and serve with a spoonful of sour cream, plain Greek yogurt or fresh salsa.

TIPS & NOTES

Adjust the Texture – If your batter feels too soft or sticky, add a little more flour (1 tablespoon at a time) until it holds its shape when formed into patties.

Shred Your Own Cheese – Pre-shredded cheese contains anti-caking agents that can affect melting. For the best gooey, cheesy texture, shred fresh cheddar from a block.

Swap the Protein – Not a fan of turkey? Try cooked and crumbled bacon, diced ham, or even shredded rotisserie chicken for a different flavor twist.

Season to Taste – Feel free to adjust the seasonings! A little smoked paprika, onion powder, or fresh chopped herbs like parsley or chives can add extra depth.

Don’t Overcrowd the Pan – Fry in batches to avoid steaming the pancakes. Give each one space so they crisp up properly.

Make Them Mini – For bite-sized, kid-friendly versions, make smaller patties and cook for slightly less time.

STORAGE & REHEATING TIPS

Refrigeration: Store leftover potato pancakes in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing to prevent excess moisture buildup.

Freezing: For longer storage, place the cooled pancakes on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months.

Reheating:

• Microwave (Quickest Option): Heat in 30-second intervals, though this method may make them softer instead of crispy.
• Skillet: Heat a little oil in a pan over medium heat and cook for 2-3 minutes per side until crispy and warmed through.
• Oven: Bake at 375°F (190°C) for about 10-12 minutes, flipping halfway through.
• Air Fryer: Reheat at 350°F (175°C) for 5-7 minutes, shaking the basket halfway for even crispiness.