Description
These leftover mashed potato pancakes are a delicious and easy way to transform your creamy mashed potatoes into crispy, golden patties. Packed with cheddar cheese and fresh chives, they’re perfect as a comforting snack or side dish. Crisply pan-fried to perfection, these pancakes offer a delightful contrast of a crunchy exterior with a soft, cheesy inside.
Ingredients
Scale
Potato Pancake Batter
- 2 cups prepared mashed potatoes
- ½ cup all-purpose flour (plus extra for coating)
- 1 whisked egg
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped chives or green onions
- ½ teaspoon salt
- Pinch black pepper
For Cooking
- 2-4 tablespoons avocado oil
Instructions
- Make the batter: In a large bowl, combine 2 cups of prepared mashed potatoes with ½ cup of all-purpose flour, ½ cup shredded cheddar cheese, the whisked egg, chopped chives or green onions, salt, and a pinch of black pepper. Mix thoroughly with a spatula until all ingredients are well incorporated. Depending on the moisture of your mashed potatoes, gradually add more flour a tablespoon at a time until the batter is thick enough to hold its shape and no longer sticks completely to the spatula.
- Shape the pancakes: Scoop ¼ to ⅓ cup of the batter using a measuring cup. Coat the batter ball by dipping it into a shallow bowl containing ½ cup of flour. Sprinkle some flour on top, gently pat down, and flip to fully coat. Shake off any excess flour and shape the coated batter into a patty about 3-4 inches in diameter and ½-inch thick. Repeat for the remainder of the batter.
- Round them out: To create perfect round edges, place the formed patties on a plate and use the tip of a spatula to smooth the edges and flatten the tops slightly for even cooking and an attractive appearance.
- Cook the pancakes: Heat a large non-stick or ceramic skillet over medium heat. Add 2 tablespoons of avocado oil and allow it to heat until shimmering. Carefully place 5 to 6 potato pancakes in a single layer in the skillet, making sure they do not touch each other.
- Flip and finish cooking: Cook the pancakes for about 4-5 minutes on each side until they puff slightly and develop a deep golden-brown, crispy crust. Flip gently using a spatula to avoid breaking.
- Serve: Serve the potato pancakes immediately with a dollop of sour cream and extra chopped green onions or chives for garnish. Enjoy your crispy and comforting leftover mashed potato pancakes!
Notes
- If your mashed potatoes are very creamy or wet, adding additional flour gradually will help achieve the right consistency for shaping the pancakes.
- You can substitute cheddar cheese with any cheese of choice, such as mozzarella or pepper jack, for variation.
- Use a mild oil like avocado or canola oil to avoid overpowering the pancake’s flavor and to get a crispy texture.
- For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
- Serve with sour cream, applesauce, or your favorite dipping sauce to complement the flavors.
