Description
Crispy on the outside and fluffy on the inside, these mashed potato pancakes are a delightful way to use up leftovers.
Ingredients
Scale
- 2 cups leftover mashed potatoes
- 1/2 cup all-purpose flour
- 1/4 cup grated cheese (optional)
- 1 large egg
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Oil for frying
Instructions
- Combine the mashed potatoes, flour, cheese, egg, green onions, salt, and pepper in a large bowl until well mixed.
- Heat oil in a frying pan over medium heat—enough to coat the bottom for frying.
- Scoop a portion of the potato mixture and shape it into a pancake about 1/2 inch thick.
- Fry each pancake until golden brown, about 3-4 minutes per side.
- Remove from the pan and place on paper towels to absorb excess oil.
- Serve hot with your favorite dipping sauce, like sour cream or ketchup.
Notes
These pancakes can be stored in an airtight container in the fridge for up to 3 days, or frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: mashed potatoes, pancakes, leftover recipe, comfort food, easy recipe