Mashed Potato Pancakes
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5.0
15 reviews
Excellent
Mashed Potato Pancakes
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These 10-ingredient mashed potato pancakes are an easy, delicious way to use up leftover mashed potatoes! Enjoy them as a side dish with any meal, or serve them for lunch with a simple green salad. Recipe makes 8 to 10 pancakes.
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Ingredients
- 2 cups leftover mashed potatoes
- ⅔ cup grated cheddar cheese
- 3 scallions chopped, plus more for garnish
- ¼ cup chopped fresh parsley
- 1 large egg
- ½ teaspoon onion powder
- Pinch cayenne pepper
- ½ cup all-purpose flour spooned and leveled
- ¾ cup panko breadcrumbs for coating
- avocado oil for the pan
- sour cream for serving
Instructions
- In a large bowl, stir together the mashed potatoes, cheese, scallions, parsley, egg, onion powder, and cayenne. Add the flour and mix until just combined.
- Place the panko in a shallow dish. Use a ¼-cup measuring cup to scoop the potato mixture, then use your hands to form it into thick patties. If the potato mixture is too sticky to handle, chill it in the fridge for 20 to 30 minutes to help it firm up. Coat the patties in the panko, then flatten until ½-inch thick.
- Heat a cast-iron skillet over medium heat and coat the bottom with oil. Working in batches if necessary, add the pancakes and press lightly with a spatula so that the bottoms of the pancakes come in full contact with the pan. Cook for 2 to 3 minutes per side, or until both sides are browned and the cheese is melted.
- Garnish with scallions and serve with sour cream.
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User Reviews
Overall Rating
5.0
15 reviews
Excellent
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