Begin with well-prepared mashed potatoes. You can use leftovers or make fresh ones—just ensure they are cooled to room temperature.

In a large bowl, combine the mashed potatoes, flour, chopped onion, shredded cheese (if using), and egg. Season with salt and pepper. Mix until well combined. The batter should be thick enough to hold its shape.

With clean, slightly wet hands, form the mixture into small, flat pancakes about 1/2 inch thick.

In a large skillet, heat about 1/4 inch of oil over medium heat. To check if it’s hot enough, drop a small amount of batter into the oil—if it sizzles, you’re ready to go.

Carefully place the formed pancakes into the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy. Flip them gently using a spatula.

Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.

Serve your Potato Pancakes hot with your favorite toppings, and watch them disappear!