Leftover Mashed Potato Pancakes
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Leftover Mashed Potato Pancakes
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Transform ordinary leftover mashed potato into extraordinary mashed potato pancakes in a jiffy. Mashed potato pancakes are crispy outside creamy cheesy delicious inside. Leftover mashed potato mixed with flour, cheese, egg, onion, salt and pepper and pan-fried to golden perfection.
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Ingredients
- 2 cups mashed potato chilled
- ⅓ cup all-purpose flour + 3 tablespoon extra for dredging pancakes
- 1 cup cheddar cheese grated
- salt and pepper if needed, to taste
- 1 large egg beaten
- 3 tablespoon green onion
- ½ cup neutral oil like sunflower oil or canola oil or use butter
- Sour cream to serve
Instructions
- Add mashed potato, all-purpose flour, cheddar cheese, salt & pepper, beaten egg and green onion to a large bowl.
- Combine everything together.Note: it’s okay if pancake batter is slightly sticky, it should hold it’s shape. If batter is too sticky add extra flour to get the right consistency.Consistency of mashed potato will vary depending on how much cream, milk and butter was used while making. If pancake batter is too dry, adjust it by adding in extra egg.
- Dust both hands with flour.
- Form 2 inch balls from potato mixture.
- Lightly dredge pancakes in flour. Flatten a bit to make pancakes.Pro-tip: dredging mashed potato pancakes lightly in flour before frying not only making handling easy but also helps create a beautiful crispy crust on the outside.
- Heat oil in a large cast iron skillet or non-stick skillet.
- Fry mashed potato pancakes until golden brown on medium heat. Carefully flip and let it cook on other side until golden brown.
- Serve hot with sour cream.
Notes
- Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Chilled mashed potatoes makes life easier. This recipe calls for leftover mashed potato, it goes without saying that it was stored in refrigerator. Chilled mashed potatoes have different texture. They are thicker and that’s the way you want it. It’s easy to handle, shape the pancakes that way.
- It’s okay if pancake batter is slightly sticky, it should hold its shape. If batter is too sticky add extra flour to get the right consistency.
- Consistency of mashed potato will vary depending on how much cream, milk and butter was used while making. If pancake batter is too dry, adjust it by adding in extra egg.
- Dredging mashed potato pancakes lightly in flour before frying not only making handling easy but also helps create a beautiful crispy crust on the outside.
Nutrition Information
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Calories
523kcal
(26%)
Carbohydrates
33g
(11%)
Protein
12g
(24%)
Fat
39g
(60%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
223mg
(9%)
Potassium
396mg
(11%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
391IU
(8%)
Vitamin C
25mg
(28%)
Calcium
223mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 223mg | 9% |
| Potassium | 396mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 25mg | 28% |
| Calcium | 223mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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