No Oven Needed – Crispy, Golden, and Irresistibly Cheesy
If you love potatoes and cheese, this easy, pan-fried cheesy potato bread will become one of your go-to recipes. It’s made with simple ingredients you probably already have, doesn’t require any yeast or oven baking, and delivers that perfect crispy-on-the-outside, gooey-on-the-inside bite. Whether served for breakfast, brunch, or a cozy evening snack, it’s satisfying and comforting every time.
Ingredients:
- 2 medium-sized potatoes (about 300g), peeled and boiled
- 150g of grated cheese (mozzarella, cheddar, or your favorite mix)
- 100g of all-purpose flour (about ¾ cup)
- 1 tablespoon of cornstarch (optional, for extra crispiness)
- 1 tablespoon of chopped green onions or herbs (optional for flavor)
- Salt and pepper to taste
- 1 tablespoon of butter (optional, for extra flavor in the dough)
- Oil or butter for frying (as needed)
Instructions:
- Prepare the Potatoes:
Begin by peeling and boiling the potatoes in lightly salted water until they are very soft and fork-tender. Drain them well and mash until completely smooth—no lumps! You can use a fork, potato masher, or even a ricer for a smoother texture. - Make the Dough:
In a mixing bowl, combine the mashed potatoes with the grated cheese. Add the flour, cornstarch (if using), chopped green onions or herbs, and a pinch of salt and pepper. You can also add a small spoon of butter to enrich the dough if you like. Mix everything together until a soft, pliable dough forms. If it’s too sticky, sprinkle in a bit more flour until you can handle it easily. - Shape the Breads:
Divide the dough into equal portions (around 4–6 depending on size preference). Roll each portion into a ball, then flatten it gently between your hands to form round, disk-like shapes. Try to make them around 1 cm (about ½ inch) thick so they cook evenly. - Pan-Fry Until Golden:
Heat a nonstick skillet over medium heat and add a small amount of oil or butter. Once hot, place the potato breads in the pan. Cook for about 3–5 minutes on each side, or until they’re golden brown and crispy on the outside, and the cheese inside is melted. Don’t overcrowd the pan—work in batches if necessary, adding more oil as needed. - Serve Hot and Enjoy:
Remove the breads from the pan and let them sit on a paper towel for a few seconds to absorb excess oil. Serve immediately while they’re warm and cheesy. They’re amazing on their own or served with sour cream, yogurt, chili sauce, or even as a side to soups or stews.
Tips & Variations:
- Add-ins: Feel free to mix in bits of cooked bacon, sautéed onions, or spices like paprika, garlic powder, or chili flakes to level up the flavor.
- Cheese: Use a melty cheese for the best gooey texture. Mozzarella gives a stretchy pull, while cheddar adds sharpness.
- Make Ahead: You can prepare the dough in advance and store it in the fridge, tightly wrapped, for up to 24 hours before frying.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4–6
Calories: Approx. 180–220 kcal per bread (varies by size and ingredients)