Description
These Leftover Mashed Potato Pancakes transform your leftover mashed potatoes into crispy, golden-brown pancakes packed with cheddar cheese and scallions, perfect for a comforting breakfast or snack topped with sour cream and cranberry sauce.
Ingredients
Scale
Main 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
For Frying & Serving
- 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)
Instructions
- Prepare the Batter: In a large mixing bowl, combine 2 cups of leftover mashed potatoes, 1/4 cup of all-purpose flour, 1 egg, 1/2 cup shredded cheddar cheese, and 3 tablespoons chopped scallions. Mix until just combined. The mixture should form into a ball easily without being too sticky.
- Form the Patties: Flour your hands lightly. Shape the mixture into 6-8 even patties. Sprinkle both sides of each patty with the remaining 1/2 cup of all-purpose flour to help them crisp up during cooking. Use additional flour as needed to prevent sticking.
- Heat the Pan: Place a frying pan over medium-high heat and add a generous splash (about 3 tablespoons) of vegetable oil. Wait until the pan is hot before cooking.
- Cook the Pancakes: Add 2 to 3 patties at a time to the hot pan. Fry each side for 3-5 minutes or until golden brown and crispy. Adjust the heat if the pancakes begin to darken too quickly. Add more oil as necessary between batches.
- Drain and Season: Transfer the cooked pancakes to a paper towel-lined plate to remove excess oil. Sprinkle with salt to taste while still hot.
- Serve: Serve the pancakes warm, garnished with extra chopped scallions if desired. Accompany with sour cream and cranberry sauce on the side for dipping or topping.
Notes
- Use day-old or well-chilled mashed potatoes for best results to ensure the patties hold their shape better.
- Adjust the flour quantity slightly if the batter feels too wet or too dry to make handling easier.
- For a vegetarian version, ensure the cheese used is vegetarian-friendly (without animal rennet).
- These pancakes can be kept warm in a low oven while you cook remaining batches.
- Leftover pancakes can be refrigerated and reheated in a skillet or oven for crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: mashed potato pancakes, leftover potatoes, crispy potato pancakes, breakfast recipe, cheddar cheese pancakes
