Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
20 mins
Jump to recipeTurn surplus spuds into hot, crispy, cheesy mashed potato pancakes! Whether you have leftover mashed potatoes from Thanksgiving dinner or you want to whip up a batch of creamy mashed potatoes especially for these pancakes, this potato side dish is an excellent recipe to keep on hand. The greatest thing about these is that they're perfect any time of day! Serve them up for breakfast with cream cheese and lox, at dinner snuggled next to a grilled steak, or as an appetizer with plenty of tangy sour cream. They'll be gobbled up instantly no matter when you make them!
How do you keep mashed potato pancakes from falling apart?
This recipe includes four ingredients that ensure your mashed potato pancakes will not fall apart. First, there's egg that helps bind the batter together. Second, there's flour which absorbs some of the excess moisture from the milk and butter that is likely in your leftover mashed potatoes (a main culprit in pancakes that fall apart). The flour also provides protein and starch that helps the egg hold everything together. Third, melty cheddar cheese acts as the most delicious binder in the potatoes. Finally, a nice coating of breadcrumbs on the outside of each patty keeps everything contained and makes for a crunchy bite!
Do you have to coat the pancakes in breadcrumbs?
No, you don't have to coat them. If you skip the breadcrumbs, you won't get that satisfying crunch but the pancakes will still hold together just fine.
How long can you save mashed potatoes?
Leftover mashed potatoes will only last in the fridge for up to five days. Extend their life by freezing your mashed potatoes for up to one month.
How do you store leftover mashed potato pancakes?
Place the pancakes in an airtight container and store in the refrigerator for up to two days. Reheat the pancakes in an air fryer, 350-degree oven, or skillet with a touch of oil until warmed through.
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Ingredients
- 2 cups
leftover mashed potatoes
- 1
large egg
- 1/3 cup
all-purpose flour, plus more as needed
- 1/2 tsp.
kosher salt, plus more for sprinkling
- 1/4 tsp.
ground black pepper
- 1 cup
shredded cheddar cheese
- 2
finely chopped green onions, plus more for sprinkling
- 1 cup
panko breadcrumbs
Vegetable oil, for frying
Sour cream, to serve
Directions
- Step 1In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.
- Step 2Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate.
- Step 3To a large cast-iron skillet over medium-high heat, add oil until it covers the bottom of the skillet by about 1/4 inch. Heat the oil to 350°F. Fry the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.
- Step 4Drain the pancakes on paper towels and sprinkle with salt. Serve hot, with a sprinkle of green onion and a dollop of sour cream.
Tip: Switch the type of cheese for Swiss, pepper jack, or parmesan instead!
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