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Mashed Potato Pancakes
Wondering how to reinvent those leftover mashed potatoes? Remake them into these delicious mashed potato pancakes - perfect in place of hash browns at breakfast.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Ingredients
- 1 ½ cups chilled leftover mashed potatoes
- 1/3 cup shredded Monterey Jack cheese
- 2 tbsp chopped scallions, green and white parts (omit if using sautéed leeks and pine nut mashed potatoes as base)
- 1 egg lightly beaten
- 1 ½ tbsp all-purpose flour
- 1/2 cup all-purpose flour for
- vegetable oil for pan-frying
- sour cream for serving
- chives chopped, for serving
Instructions
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In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 1.5 tablespoons of flour until combined. Using your hands, divide the mixture into 6-8 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
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Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
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Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
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Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
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Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Recipe Notes
Recipe adapted from: Senyei, Kelly. "Cheesy Leftover Mashed Potato Pancakes." Just a Taste. November 2013.