Easy Gluten-Free Potato Pancakes

These gluten-free potato pancakes are a great choice for breakfast, lunch, or dinner. They use mashed potatoes, eggs, and shredded cheese, and are made without conventional flour (they use cassava flour instead). Crispy on the outside and cheesy on the inside, this easy gf potato pancake recipe comes together in just 35 minutes on the stovetop.

Course Appetizer

Cuisine American

Diet Gluten Free

Keyword #potatoes

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 126kcal

Author Taryn Solie

Equipment

A cast iron skillet
Measuring spoons
A large bowl
A large spoon
A spatula
A knife
Paper towels
A large plate

Ingredients

2 cups cold mashed potatoes
2 eggs smaller in size
1 c shredded cheddar cheese
2 tbsp cassava flour
½ tsp kosher salt
4 tbsp avocado oil divided

Instructions

Put a large cast-iron skillet over medium heat on the stove. Pour 2 tbsp avocado oil in it to warm up.
Place the ingredients (except for the avocado oil) in a large bowl and mix together with a large spoon or other utensil.
Take a large scoop (about 1.5 tbsp) of the potato mixture and place it in the skillet. Do this three more times, spacing the dollops of potato equally apart from each other. With a spatula, flatten each pile until it’s about ¼ inch thick. You may need to use a knife to scrape the spatula from the top of the potato mixture.
Let the potato pancakes cook for 5 minutes, then flip with the spatula and cook for 4 to 5 minutes more, until the sides are golden brown.
Remove the pancakes and set them on a paper towel lined plate to get rid of any excess oil, then place one more tbsp of avocado oil in the skillet. Repeat the process of cooking 4 potato pancakes at a time, placing a tbsp of oil in the skillet between each round of cooking.
Serve warm, with sour cream or another topping if desired.

Notes

This recipe uses my Instant Pot Whole30 Mashed Potatoes as an ingredient, however other mashed potatoes can be used instead.

Nutrition