Leftover Mashed Potato Pancakes
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
8 servings
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Calories
1465 kcal
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Cuisine
American-Mediterranean Fusion
Leftover Mashed Potato Pancakes
Description
Leftover Mashed Potato Pancakes transform already cooked and chilled mashed potatoes into crispy, flavorful patties. By mixing in crumbled feta, scallions, and fresh parsley, they gain a fresh, tangy dimension that balances the richness of the potatoes. The addition of flour and an egg helps bind the mixture, while coating each patty in plain breadcrumbs before frying ensures a golden crust with satisfying crunch. Cooking them in a generous layer of olive oil allows for even browning on both sides, producing a texture that contrasts a tender center with crisp edges.
The pancakes can be served hot as a breakfast side in place of hashbrowns or paired with roast chicken or other main dishes for dinner. Garnishing with extra feta and scallions adds fresh bursts of flavor and color, enhancing their appeal on the plate. This recipe is an effective way to reuse leftover mashed potatoes with added ingredients that elevate the taste and texture, giving a familiar component a second culinary life.
Following these steps ensures that the potato cakes hold together well during frying and achieve an attractive golden surface. Adjusting the size of the patties and the depth of oil can influence cooking time and final texture, allowing you to tailor the outcome to personal preference.
Ingredients
- extra virgin olive oil for pan frying
- 3 cups potato already cooked and stored in the fridge, mashed and chilled
- 1/2 cup feta cheese crumbled, more for garnish
- 1/4 cup all-purpose flour
- 3 scallion both white and green parts, chopped, plus more for garnish
- 1/4 cup parsley chopped, fresh
- 1 egg
- 1/3 to 1/2 cup plain breadcrumbs
Instructions
- Make the mashed potato mixture: In a big bowl, combine the mashed potatoes, feta, all-purpose flour, scallions, and parsley. Break the egg and add it to the bowl. Mix with a wooden spoon until everything is well incorporated.
- Prepare the breadcrumbs: Spread the breadcrumbs on a plate and set next to the bowl with the mashed potato mixture.
- Make the patties: Using a measuring cup (either a 1/4 cup or 1/3 cup, depending on the size of the patties you want), scoop a portion of the mashed potato mixture to fill the measuring cup. Form a ball between your hands, and then lightly flatten to make a 1/2-inch thick patty. Dredge the patty on both sides with the breadcrumbs and set it flat on a baking sheet. Repeat until the mashed potato mixture is finished.
- Fry the mashed potato patties: Set a large non-stick pan or skillet over medium-high heat. Add enough olive oil to the pan so it's about 1/2-inch deep. When the oil shimmers, arrange the patties in the pan in one single layer (do this in batches, if needed). Cook on one side for about 2 to 3 minutes or until the bottom is crispy and golden brown, then turn over and cook the patties for another 2 to 3 minutes, again watching for the crisp and color on the other side.
- Using the spatula, remove the cooked mashed potato patties from the skillet and transfer them to a tray, lined with a paper towel to drain any excess oil.
- Transfer the mashed potato patties to a serving plate and garnish with a bit more feta cheese and scallions. Enjoy!
Notes
- Any type of leftover mashed potatoes can be used, including mashed sweet potatoes.
- Feta cheese adds a salty tang, but other cheeses can be substituted based on preference.
- Serve these pancakes as a breakfast side or alongside roast chicken for dinner.
- Ensure the mashed potatoes are chilled thoroughly before mixing to help the patties hold shape while frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1465 kcal
% Daily Value*
| Calories | 146.5kcal | 7% |
| Carbohydrates | 25.3g | 8% |
| Protein | 5g | 10% |
| Fat | 2.9g | 4% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.7g | 4% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 28.8mg | 10% |
| Sodium | 172.9mg | 7% |
| Potassium | 296.3mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1.2g | 2% |
| Vitamin A | 274.6IU | 5% |
| Vitamin C | 21.6mg | 24% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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