Mashed Potato Pancakes
Mashed Potato Pancakes are a delightful way to transform leftover mashed potatoes into a crispy and savory treat. These pancakes are filled with cheddar cheese, chives, and seasoning, creating a mouthwatering dish that’s perfect for breakfast, brunch, or as a side dish for dinner.
Reason to Try Mashed Potato Pancakes
Mashed Potato Pancakes offer a creative and delicious solution for using up leftover mashed potatoes. Not only are they a tasty way to repurpose leftovers, but they also make for a satisfying and comforting meal that the whole family will love. Plus, they’re quick and easy to make, requiring just a few simple ingredients.
Ingredients Summary
- Leftover mashed potatoes
- Egg
- All-purpose flour
- Chives
- Cheddar cheese
- Kosher salt
- Black pepper
- Neutral oil or butter (for frying)
- Sour cream (for serving)
Serving Suggestions
Mashed Potato Pancakes are best served warm, straight from the skillet. They can be enjoyed on their own as a hearty breakfast or brunch option, or served as a side dish alongside your favorite main course. For a complete meal, pair them with crispy bacon, scrambled eggs, or a fresh salad.
Mashed Potato Pancakes Storage Info
Leftover Mashed Potato Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through and crispy.
Techniques or Tips
- Ensure that your mashed potato mixture is not too wet; it should hold its shape when formed into a patty. If the mixture is too sticky, add more flour gradually until you reach the desired consistency.
- Keep your hands lightly wet while forming the pancakes to prevent the potato mixture from sticking.
- Fry the pancakes in batches, ensuring that they have enough space in the skillet to cook evenly and become crispy.
Variation
Feel free to customize Mashed Potato Pancakes to suit your taste preferences. You can add diced cooked bacon, chopped scallions, or shredded ham for additional flavor. You can also experiment with different types of cheese, such as mozzarella or pepper jack, for a unique twist.
FAQs about Mashed Potato Pancakes
Q: Can I use instant mashed potatoes for this recipe? A: While leftover mashed potatoes work best for this recipe, you can use instant mashed potatoes in a pinch. Just follow the package instructions to prepare the mashed potatoes before proceeding with the recipe.
Q: Can I make these pancakes ahead of time? A: Yes, you can prepare the pancake mixture ahead of time and refrigerate it until you’re ready to fry. Simply shape the pancakes and fry them when you’re ready to serve.
Q: Can I freeze Mashed Potato Pancakes? A: Yes, you can freeze cooked Mashed Potato Pancakes for up to 1 month. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. Reheat in the oven until heated through and crispy.
Mashed Potato Pancakes
Equipment
- Medium bowl
- Large skillet
- Paper towels
Ingredients
- - 2 cups leftover mashed potatoes
- - 1 large egg
- - 1/3 cup all-purpose flour
- - 2 tablespoons minced chives
- - 1 cup grated cheddar cheese
- - 1/2 teaspoon kosher salt
- - 1/4 teaspoon black pepper
- - 1/2 cup neutral oil or butter for frying
- - Sour cream for serving
Instructions
**Make the Pancake Mixture:**
- In a medium bowl, mix together mashed potatoes, egg, all-purpose flour, chives, cheese, salt, and pepper.
- Ensure the mixture holds its shape when formed into a patty. Add more flour if necessary, 1 tablespoon at a time, until desired consistency is achieved.
**Set Up Your Cooking Station:**
- Place paper towels on a large plate to transfer pancakes to as you fry them.
**Fry the Potato Pancakes:**
- Heat oil in a large skillet over medium heat until it reaches 325°F or sizzles when a little flour is sprinkled into it.
- Lightly wet your hands to prevent sticking. Take about 1/4 cup of pancake mixture and form into a 1/2-inch thick disk.
- Place the pancake in the skillet and repeat until you have 4-5 pancakes. Fry for 3-4 minutes per side until browned and crispy.
- Flip once and cook for an additional 3-4 minutes on the second side.
**Drain and Serve:**
- Transfer pancakes from the pan to the paper towel-lined plate. Repeat until all pancakes are formed and fried.
- Serve warm with a dollop of sour cream.
Notes
- Adjust seasoning according to taste preference.
- Serve immediately for best taste and texture.
