Mashed Potato Pancakes
Quick and easy to make, these mashed potatoes pancakes are great for using up leftovers; they're shallow fried for perfectly crispy edges.
Servings: 6 servings
Equipment
Ingredients
- 2 cups leftover mashed potatoes
- 1 large egg
- 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
Calories: 163kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 78mg | Potassium: 325mg | Fiber: 2g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 1mg
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