Mashed Potato Pancakes
User Reviews
5
Mashed Potato Pancakes
Description
Mashed Potato Pancakes transform leftover mashed potatoes by mixing them with egg, shredded cheddar, a bit of flour, and finely chopped green onions. The mixture is shaped into small, flattened rounds and cooked in olive oil until both sides turn golden brown and slightly crispy. The cheddar adds a rich flavor while the green onions provide a mild sharpness. Cooking in batches ensures even browning and a consistent texture.
The finished pancakes have a tender, moist center with a delicately crisp exterior. Seasoning them just before serving enhances their flavor. This recipe makes about 6 to 8 pancakes, which are ideal for serving alongside dips like Greek yogurt or sour cream, lending a creamy complement to the savory cakes.
You can prepare the batter one or two days ahead and keep it refrigerated until ready to fry. Leftover cooked pancakes can be stored refrigerated for up to four days and reheated in the oven at 360°F to maintain their crispness. It's best to season the mashed potato mix before cooking to ensure balanced taste throughout.
Ingredients
- 2 cups mashed potatoes leftover
- 1 egg large
- ½ cup cheddar cheese shredded
- ¼ cup all-purpose flour
- 2 tablespoons green onions plus for more serving
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- Greek yogurt for serving, or sour cream
Instructions
- In a large bowl, combine the mashed potatoes, egg, cheese, flour, green onions and salt and pepper to taste.
- Scoop about ⅓ cup of the mixture. Then roll it into a ball and flatten it out with the palm of your hands. The mixture will make about 6-8 pancakes.
- Preheat a large skillet with the olive oil and cook the pancakes in two batches.
- Cook for 4-5 minutes per side, or until the pancakes are golden brown. Transfer to a paper towel-lined plate and season with salt and pepper while they’re hot.
- Serve with greek yogurt or sour cream and green onions, if desired
Notes
- Prepare the pancake batter up to two days in advance and keep it covered in the refrigerator until cooking.
- Store cooked pancakes in the fridge for up to four days and reheat them in the oven at 360°F for best texture.
- Season the mashed potato mixture before frying to ensure even flavor throughout the pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 78mg | 3% |
| Potassium | 325mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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