Description
These crispy mashed potato pancakes are a delightful way to transform leftover mashed potatoes into a savory, cheesy treat. Perfectly golden and packed with flavor from cheddar and green onions, they make a delicious breakfast, snack, or side dish.
Ingredients
Scale
Main Ingredients
- 2 cups cold mashed potatoes
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
For Frying
- 1 tablespoon butter
- 1 tablespoon vegetable oil
Instructions
- Prepare the mixture: In a large bowl, combine the cold mashed potatoes, beaten egg, all-purpose flour, shredded cheddar cheese, chopped green onions, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form patties: Shape the mixture into patties approximately 1/2 inch thick. Aim for a uniform size to ensure even cooking.
- Heat the skillet: Place a skillet over medium heat and add butter and vegetable oil. Allow the fats to melt and heat until shimmering but not smoking.
- Cook the pancakes: Fry the patties in batches, cooking each side for about 3 to 4 minutes or until they turn golden brown and develop a crispy exterior.
- Drain and serve: Remove the cooked pancakes and place them on a paper towel-lined plate to absorb excess oil. Serve immediately while hot, optionally topped with sour cream, applesauce, or chives.
Notes
- Using cold mashed potatoes helps the patties hold their shape better.
- You can substitute cheddar cheese with your favorite cheese variety like mozzarella or pepper jack for a different flavor.
- Add herbs such as parsley or dill for an extra fresh flavor boost.
- Serve with sour cream, applesauce, or a spicy dipping sauce for added taste.
- Leftover pancakes can be reheated in a skillet or oven to retain crispiness.
