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savory pancakes made of mashed potato
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📋Leftover Mashed Potato Pancakes

Transform ordinary leftover mashed potato into extraordinary mashed potato pancakes in a jiffy. Mashed potato pancakes are crispy outside creamy cheesy delicious inside. Leftover mashed potato mixed with flour, cheese, egg, onion, salt and pepper and pan-fried to golden perfection.
Prep Time10 mins
Cook Time30 mins
Course: Brunch, Side Dish
Cuisine: American, Jewish
Servings: 4 servings
Calories: 523kcal

Ingredients

  • 2 cups mashed potato chilled
  • cup all-purpose flour + 3 tablespoon extra for dredging pancakes
  • 1 cup cheddar cheese grated
  • Salt and pepper if needed, to taste
  • 1 large egg beaten
  • 3 tablespoon green onion
  • ½ cup neutral oil like sunflower oil or canola oil or use butter
  • Sour cream to serve

Instructions

  • Add mashed potato, all-purpose flour, cheddar cheese, salt & pepper, beaten egg and green onion to a large bowl.
  • Combine everything together.
    Note: it’s okay if pancake batter is slightly sticky, it should hold it’s shape. If batter is too sticky add extra flour to get the right consistency.
    Consistency of mashed potato will vary depending on how much cream, milk and butter was used while making. If pancake batter is too dry, adjust it by adding in extra egg.
  • Dust both hands with flour.
  • Form 2 inch balls from potato mixture.
  • Lightly dredge pancakes in flour. Flatten a bit to make pancakes.
    Pro-tip: dredging mashed potato pancakes lightly in flour before frying not only making handling easy but also helps create a beautiful crispy crust on the outside.
  • Heat oil in a large cast iron skillet or non-stick skillet.
  • Fry mashed potato pancakes until golden brown on medium heat. Carefully flip and let it cook on other side until golden brown.
  • Serve hot with sour cream.

Video

Notes

  1. Chilled mashed potatoes makes life easier. This recipe calls for leftover mashed potato, it goes without saying that it was stored in refrigerator. Chilled mashed potatoes have different texture. They are thicker and that’s the way you want it. It’s easy to handle, shape the pancakes that way.
  2. It’s okay if pancake batter is slightly sticky, it should hold its shape. If batter is too sticky add extra flour to get the right consistency.
  3. Consistency of mashed potato will vary depending on how much cream, milk and butter was used while making. If pancake batter is too dry, adjust it by adding in extra egg.
  4. Dredging mashed potato pancakes lightly in flour before frying not only making handling easy but also helps create a beautiful crispy crust on the outside.
 
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 523kcal | Carbohydrates: 33g | Protein: 12g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 223mg | Potassium: 396mg | Fiber: 2g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 25mg | Calcium: 223mg | Iron: 1mg