Name: Leftover Mashed Potato Pancakes with Cheddar, Scallions, and Cranberry Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups Mashed Potatoes; 3/4 cup All-Purpose Flour (divided: 1/4 cup for batter, 1/2 cup for coating); 1 Egg; 1/2 cup Shredded Cheddar Cheese; 3 tablespoons Scallion, chopped; Salt, to taste; Vegetable Oil, as needed for frying (approx. 3 tablespoons plus more if needed); Sour Cream, to taste (for serving); Cranberry Sauce, to taste (for serving)

Jump to Recipe

Introduction

Transform your leftover mashed potatoes into crispy, flavorful pancakes that make a perfect snack or side dish. These cheesy, savory cakes are quick to prepare and delicious served warm with sour cream and cranberry sauce.

A white round plate holds six golden-brown potato pancakes stacked unevenly, showing their crispy, slightly charred texture and visible green chive pieces scattered on top. A vintage fork with a wooden handle rests on the left side of the plate. Below the plate is a green cloth on a white marbled surface. To the left of the plate, a small white bowl contains a creamy white dipping sauce topped with chopped chives. To the right, there is a clear glass filled with ice water and a lemon slice. The scene is bright and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mashed potatoes
3/4 cup all-purpose flour, divided
1 egg
1/2 cup shredded cheddar cheese
3 tablespoons scallion, chopped
Salt, to taste
Vegetable oil, as needed for frying
Sour cream, for serving
Cranberry sauce, for serving

Instructions

Step 1: In a large mixing bowl, combine the mashed potatoes, 1/4 cup of the flour, egg, shredded cheddar cheese, and chopped scallion. Mix until the ingredients come together into a ball that is not too sticky.
Step 2: Flour your hands and form the mixture into 6 to 8 patties. Lightly sprinkle both sides of each patty with the remaining flour, adding more as needed to prevent sticking and help the pancakes crisp.
Step 3: Heat a frying pan over medium-high heat and add at least 3 tablespoons of vegetable oil. Once hot, cook the patties in batches of 2 to 3, frying each side for 3 to 5 minutes until golden brown and crispy. Adjust the heat if they brown too quickly and add more oil if necessary.
Step 4: Transfer the cooked pancakes to a paper towel-lined plate and sprinkle with salt to taste.
Step 5: Serve the pancakes warm, garnished with extra scallions if desired, alongside sour cream and cranberry sauce for dipping.

Tips & Variations

Use sweet potato mashed instead of regular potatoes for a sweeter twist.
Add herbs like parsley or dill to the batter for extra freshness.
For a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free blend.
Mix in cooked bacon or ham pieces for added smoky flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to restore their crispy texture or warm them in the oven at 350°F (175°C) for about 10 minutes. Avoid microwaving if you want to keep them crisp.

How to Serve

A white plate sits on a white marbled surface with a dark green cloth underneath. On the plate are six golden brown potato pancakes, each round and slightly thick with crispy edges and a textured surface showing light and darker fried spots. The pancakes are sprinkled with small pieces of green chopped chives. A fork with a wooden handle rests on the plate's edge. Nearby, a small white bowl with a brown rim holds white sour cream topped with chopped green chives. To the side, there is a clear glass of iced water with a lemon slice inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of leftover mashed potatoes?

Yes, but be sure to cook and mash the potatoes first. Let them cool completely and drain any excess moisture before mixing with the other ingredients to avoid soggy pancakes.

Can I prepare the patties ahead of time?

Yes, you can form the patties and refrigerate them for a few hours before frying. For longer storage, freeze the uncooked patties separated by parchment paper. Fry them directly from frozen, adding a minute or two to the cooking time.