Description
Crispy on the outside and soft on the inside, these mashed potato pancakes are the perfect way to transform leftover mashed potatoes into a golden, flavorful dish. Ideal for breakfast, brunch, or as a side dish, they’re a crowd-pleaser for both kids and adults.
Ingredients
Scale
- 3 cups leftover mashed potatoes (about 2 pounds fresh potatoes, boiled and mashed)
- 1 large egg
- 1 cup all-purpose flour (or rice flour for a gluten-free option)
- 1/2 cup grated cheese (cheddar or mozzarella)
- 1/4 cup green onions, finely chopped (or your favorite herbs)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a large bowl, mix mashed potatoes, egg, and flour until combined.
- Stir in cheese, green onions, salt, and pepper. Adjust seasoning if needed.
- Heat about 1/4 inch of vegetable oil in a skillet over medium heat until hot.
- Scoop 1/4 cup of mixture per pancake into the skillet, flatten slightly, and fry 3-4 minutes per side until golden. Work in batches without overcrowding.
- Transfer cooked pancakes to a paper towel-lined plate. Repeat until all mixture is used.
Notes
For extra flavor, try adding fresh herbs like dill or parsley. Leftover pancakes can be frozen between parchment sheets in an airtight container. Reheat in the oven or skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: mashed potatoes, pancakes, leftover recipe, breakfast, side dish