Leftover Mashed Potato Pancakes
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.
Ingredients
- 3 cups chilled mashed potatoes (I use leftover)
- ⅔ cups shredded cheddar cheese
- 2 Tablespoons finely chopped green onions or chives
- ¼ cup oven baked bacon , finely chopped or bacon bits
- 1 large egg
- ½ cup + 3 Tablespoons all-purpose flour , divided
- ½ teaspoon Kosher salt , plus more for sprinkling
- ¼ teaspoon ground black pepper
- 3-4 Tablespoons Vegetable 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 3 cups chilled mashed potatoes, 2/3 cup cheese, 2 Tablespoons scallions, 1/4 cup bacon, 1 egg, 3 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon 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.
Nutrition
Calories: 163kcal, Carbohydrates: 20g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 24mg, Sodium: 187mg, Potassium: 261mg, Fiber: 2g, Sugar: 1g, Vitamin A: 98IU, Vitamin C: 11mg, Calcium: 56mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
