These mashed potato pancakes are crispy on the outside, fluffy on the inside and the best way to transform leftover mashed potatoes into a new meal.
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 15 minutesminutes
Servings: 12pancakes
Ingredients
3cupschilled mashed potatoes(I use leftover)
⅔cupsshredded cheddar cheese
2Tablespoonsfinely chopped green onionsor chives
¼cupfinely chopped cooked bacon(or bacon bits)
1largeegg
½cup + 3 Tablespoonsall-purpose flour, divided
½teaspoonKosher salt, plus more for sprinkling
¼teaspoonground black pepper
3-4TablespoonsVegetable oil, plus more if needed for frying
For serving: Sour cream, Chopped chives or green onions, Chopped bacon
Instructions
Preheat the oven to 200℉. Line a baking dish with parchment paper.
In a large bowl, mix together the mashed potatoes, cheese, scallions, bacon, egg 3 tablespoons flour, salt, and pepper until well combined.
Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten 1/2-thick pancakes.
In a shallow bowl, add the remaining 1/2 cup flour. Dip each pancake in the flour, coating each side, and carefully tapping the edge to discard any excess.
In the bottom of a large frying pan, heat a thin layer of vegetable oil. Working in batches, fry the pancakes 3 to 5 minutes per side, or until golden brown and crispy. Add more oil to the pan, if needed. Be careful not to overcrowd the pan or flip the pancakes too soon. Transfer to the baking sheet and immediately sprinkle with salt. Keep warm in the oven while frying the remaining pancakes.
Top with sour cream, chives, and bacon, if desired, to serve.
Notes
Mashed potatoes: Depending on the consistency of your mashed potatoes, you may need to add another egg (too dry) or a little more flour (too wet) to make sure the mixture holds together. Vegetarian: Omit the bacon for a vegetarian option. Variations: This recipe is endlessly flexible and can be tailored to your favorite potato toppings. It even goes great with chili on top.