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Mashed Potato Pancakes

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Mashed Potato Pancakes: Leftover mashed potatoes combined with egg, flour, chives, and cheddar cheese, fried until crispy and served with sour cream.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Medium bowl
  • Large skillet
  • Paper towels

Method
 

**Make the Pancake Mixture:**
  1. In a medium bowl, mix together mashed potatoes, egg, all-purpose flour, chives, cheese, salt, and pepper.
  2. 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:**
  1. Place paper towels on a large plate to transfer pancakes to as you fry them.
**Fry the Potato Pancakes:**
  1. Heat oil in a large skillet over medium heat until it reaches 325°F or sizzles when a little flour is sprinkled into it.
  2. Lightly wet your hands to prevent sticking. Take about 1/4 cup of pancake mixture and form into a 1/2-inch thick disk.
  3. 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.
  4. Flip once and cook for an additional 3-4 minutes on the second side.
**Drain and Serve:**
  1. Transfer pancakes from the pan to the paper towel-lined plate. Repeat until all pancakes are formed and fried.
  2. Serve warm with a dollop of sour cream.

Notes

- Ensure oil is heated to the correct temperature before frying.
- Adjust seasoning according to taste preference.
- Serve immediately for best taste and texture.
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