Mashed Potato Pancakes

4.95 from 38 votes

Quick and easy to make, these mashed potatoes pancakes are great for using up leftovers; they're shallow fried for perfectly crispy edges.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 163kcal

Author Yumna Jawad

Equipment

Ingredients

2 cups leftover mashed potatoes
1 large eggs
½ cup shredded cheddar cheese
¼ cup all purpose flour
2 tablespoons green onions plus for more serving
Salt and pepper to taste
2 tablespoons olive oil
Greek yogurt or sour cream for serving

Instructions

In a large bowl, combine the mashed potatoes, egg, cheese, flour, green onions and salt and pepper to taste.
Scoop about ⅓ cup of the mixture. Then roll it into a ball and flatten it out with the palm of your hands. The mixture will make about 6-8 pancakes.
Preheat a large skillet with the olive oil and cook the pancakes in two batches.
Cook for 4-5 minutes per side, or until the pancakes are golden brown. Transfer to a paper towel-lined plate and season with salt and pepper while they’re hot.
Serve with greek yogurt or sour cream and green onions, if desired

Notes

Storage: You can make the mix for your mashed potato pancakes a day or two ahead or time and keep it covered in the fridge until you are ready to cook. Cooked pancakes will keep well for around 4 days in the fridge.

Reheat: Cooked pancakes can be reheated in the oven at 360F.

Tip: Season your mashed potato to taste before frying.

Nutrition