Leftover Mashed Potato Pancakes
User Reviews
5.0
3 reviews
Excellent
Leftover Mashed Potato Pancakes
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Mashed Potato Pancakes are the perfect way to use up Thanksgiving leftovers! It is surprisingly easy to mix mashed potatoes with flour, egg, cheese, and seasonings and cook them up in a skillet.
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Ingredients
- 2 cups mashed potatoes prepared
- 1 cup flour divided, can use a gluten-free 1-to-1 blend
- 1 large egg whisked
- ½ cup cheddar cheese shredded
- 2 Tbsp. green onions or chives finely chopped
- ½ tsp. salt to taste
- Pinch black pepper
- 2-4 Tbsp. oil
Instructions
- Add the potatoes to a large bowl along with ½ cup of flour, cheese, egg, green onions or chives, salt, and black pepper. Mix this all together with a spatula until well combined. Depending on how thick or creamy your potatoes originally were, you may need to add a bit more flour. Add a couple of tablespoons at a time until you get to a consistency that is no longer completely sticking to your spatula.
- Using a measuring cup, scoop out ¼-⅓ cup of the batter. Add it to a medium-sized shallow bowl that has 1/2 of a cup of flour in it. Sprinkle a bit of flour on top, pat the dough down a little, and then flip it over to completely coat it. Shake off any excess flour and shape it into a patty that is roughly 3-4 inches wide and ½-inch thick. Repeat this with the remaining batter until they’re all covered.
- If you’d like to make a more perfectly round shape, place the patties on a plate and use the tip of a spatula to smooth up the edges and flatten the tops.
- Place a large non-stick or ceramic skillet over medium heat along with 2 tablespoons of a mildly flavored oil such as avocado oil. Once sizzling, add 5-6 potato pancakes in a single layer, making sure none of them are touching.
- Cook the pancakes for 4-5 minutes per side, or until they puff up slightly and turn a gorgeous golden color.
- Serve the potato pancakes immediately with a dollop of sour cream and additional chopped green onions or chives. Enjoy!
Notes
- To Prep-Ahead: This recipe is perfect to use with leftover mashed potatoes made a day or two before. You can also shred fresh cheese up to 3 to 4 days in advance, as well. If you prefer, you can even make the pancakes ahead of time and leave them in the fridge for up to 3 days.
- To Store: Keep leftover potato pancakes in an airtight container in the refrigerator for up to 5 to 6 days.
- To Freeze: Potato pancakes can be frozen tightly wrapped raw or cooked for up to 6 months.
- To Reheat: Warm these pancakes back up in a skillet over medium heat for a few minutes.
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
22mg
(7%)
Sodium
151mg
(6%)
Potassium
142mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
82IU
(2%)
Vitamin C
10mg
(11%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 22mg | 7% |
| Sodium | 151mg | 6% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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