Mashed Potato Pancakes (with leftover mashed potatoes)
User Reviews
3.7
6 reviews
Good
Mashed Potato Pancakes (with leftover mashed potatoes)
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Mashed potato pancakes are an easy and tasty way to repurpose leftover mashed potatoes. Perfect for breakfast, lunch, or dinner, they taste great on their own or dressed up with sour cream and chives! Recipe includes a how-to video!
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Ingredients
- 2 cups mashed potatoes cold leftover
- ¾ cups cheddar cheese shredded
- 1 egg large
- 2 Tablespoons all-purpose flour + additional as needed and for dusting
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper ground
- ¼ teaspoon table salt
- 2 Tablespoons neutral cooking oil I use avocado oil, generic cooking oil
- Preferred toppings we like sour cream and chives or scallions!
Instructions
- Combine mashed potatoes, cheese, egg, 2 Tablespoons flour, garlic powder, onion powder, pepper and salt in a large mixing bowl and stir until well combined.
- Dust a baking sheet with flour, scoop potatoes by ¼ cup scoop, and drop onto the pan. Dust the tops of each potato mound generously with flour, then flatten to about ¾” (2cm) to create pancakes. Pancakes should be manageable/firm enough that you can pick them up, if your mashed potatoes are particularly wet you may need to add more flour.
- Heat oil in a large frying pan over medium/high heat until it shimmers. Oil should coat the entire bottom of the pan, if you use too little the pancakes will burn and if you use too much the pancakes could be greasy.
- Once oil is heated, carefully add potato pancakes to the frying pan (I do this in batches, spacing the pancakes about 2”/5cm apart) and cook until golden brown on one side. Flip the pancake and cook until golden brown on both sides. Cook until heated through (you can use an instant read thermometer to ensure the pancakes are heated to at least 165F).
- Remove from the pan and transfer to a wire rack or a paper towel lined plate. Enjoy while warm, topping with whatever you like (we love sour cream and chives!).
Equipments used:
Notes
- Use your favorite leftover mashed potatoes. Any variety will work, but note that more wet/moist mashed potatoes will likely need a bit more flour to hold their shape. Don’t use mashed potatoes while they’re still warm!
- While these could technically be stored and re-warmed, they’re really best enjoyed the same day they are made.
Nutrition Information
Show Details
Serving
1pancake
Calories
135kcal
(7%)
Carbohydrates
12g
(4%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.02g
(1%)
Cholesterol
31mg
(10%)
Sodium
153mg
(6%)
Potassium
269mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
137IU
(3%)
Vitamin C
12mg
(13%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 135kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 31mg | 10% |
| Sodium | 153mg | 6% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
6 reviews
Good
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