Ingredients
Scale
- 1.5 cup leftover mashed potatoes chilled
- 1/3 cup cheddar cheese shredded
- 1 tablespoon scallions, green and white parts chopped
- 1 egg lightly beaten
- 1/2 cup all purpose flour
- vegetable oil for pan-frying
- sour cream for serving
Instructions
-
Firstly, in a large bowl, stir together the mashed potatoes, cheese, scallions, egg, and 1.5 tablespoons of flour until well combined.
-
Next, using your hands, divide the mixture into 6 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
-
Place the remaining flour in a shallow dish and carefully dredge each pancake in it before frying.
-
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. Keep in mind to add enough oil to thoroughly coat the bottom of the pan.
-
Just fry the pancakes, in batches, until they’re golden brown and crispy on both sides (for 3 to 4 minutes). Add more oil to the pan as needed between batches, do not overcrowd the pan, and do not flip the pancakes too soon if you want them to develop a crisp crust.
-
Finally, transfer the pancakes to a plate lined with a paper towel and immediately sprinkle them with salt.
-
I recommend serving the mashed potato pancakes topped with sour cream and garnished with additional chopped scallions.
- Prep Time: 15
- Cook Time: 5
- Category: Breakfast
- Cuisine: American