Mashed Potato Pancakes
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT30M10 Minutes
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Yield:15 Pancakes
Ingredients
- 4 cups (approximately) leftover cold mashed potatoes
- 1 cup shredded cheese (Cheddar, jack or your favorite)
- ¼ cup sliced green onions, divided (white and green part)
- 2 eggs, slightly beaten
- ½ cup all-purpose flour, divided
- Cooking oil
- Sour cream, for serving
- 1 package salmon lox, for serving (optional)
- 946.35ml (approximately) leftover cold mashed potatoes
- 236.59ml shredded cheese (Cheddar, jack or your favorite)
- 59.15ml sliced green onions, divided (white and green part)
- 2 eggs, slightly beaten
- 118.29ml all-purpose flour, divided
- Cooking oil
- Sour cream, for serving
- 1 package salmon lox, for serving (optional)
Potato pancakes are a fun and delicious way to turn leftover mashed potatoes into something new and exciting. They make for a great brunch, lunch or dinner.
Preparation
STEP 1
Mix mashed potatoes with cheese, 2 tablespoons of green onion, beaten eggs, and 2 tablespoons flour.
STEP 2
Using an ice cream scoop or just your hands, divide mixture into individual balls for each pancake.
STEP 3
Flatten each ball into a pancake and lightly dredge in remaining flour. Set aside until they are all ready to go.
STEP 4
Over medium-high heat add enough oil to large sauté pan to lightly coat the bottom. Fry the pancakes in batches until they are nicely golden brown and crispy on both sides.
STEP 5
Serve with a dollop of sour cream, a piece of lox (if using), and remaining green onions.
Options
No leftover mashed potatoes are exactly the same. If mixture is too dry to form into pancakes add a splash of milk, if too wet add more flour a little at a time until pancakes form.