Crispy Potato Pancakes with Kansas City Southern

This healthy potato pancake recipe is baked instead of fried. Cheddar cheese, onion, and our Kansas City Southern blend make it a breakfast fave.  To save even more calories, swap out the regular cheddar cheese for low-fat, and substitute light sour cream for regular.

Crispy Potato Pancakes Recipe with Kansas City Southern


  • 3-4 cups leftover mashed potatoes or 3-4 red potatoes (about 1.5 lbs)* 
  • 1/2 yellow onion, finely chopped
  • 1/3 cup all-purpose flour
  • 1 cup cheddar cheese, shredded
  • 2 tsp Kansas City Southern All-Around Awesome BBQ Seasoning
  • 1 egg, beaten
  • sour cream and chopped scallions for garnish (optional)


  1. Preheat oven to 400°F.
  2. Skip this step if you're using leftover mashed potatoes: Shred potatoes in food processor. Place the shredded potatoes on two layers of paper towels, wrap, and squeeze to wring out excess moisture.
  3. In a large bowl, combine mashed or shredded potatoes, chopped onion, flour, cheese, Kansas City Southern, and egg. Mix until well combined.
  4. Line two large baking sheets with parchment paper. Using a quarter-cup measuring cup, add 8 scoops of potato mixture onto each baking sheet. Press each scoop into a round pancake with your fingertips until it's about 1/4 inch thick.
  5. Bake pancakes for 30 minutes until golden brown. Halfway through the baking time, flip pancakes and swap baking sheets from lower to upper oven racks to ensure even cooking.
  6. Serve with a dollop of sour cream and season lightly with Kansas City Southern blend to taste.


*To save time, you may substitute one 20-oz bag of frozen shredded hashbrown potatoes for the whole potatoes or mashed potatoes.

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