Description
Transform leftover mashed potatoes into crispy, golden-brown pancakes with a creamy, cheesy center. These Mashed Potato Pancakes, with a latke twist, are perfect for brunch or as a side dish, offering a delightful way to repurpose leftovers.
Ingredients
Scale
- 3 cups cooled mashed potatoes
- 1 cup grated cheese (cheddar or gruyere recommended)
- 1/4 cup finely chopped green onion
- 1/4 cup chopped fresh parsley
- 1/4 cup all-purpose flour (adjust based on potato moisture)
- 1/4 teaspoon garlic powder
- 1 large egg
- Salt and pepper to taste
- 4 tablespoons butter
- 4 tablespoons vegetable oil (or neutral olive oil)
- 1/4 cup flour for dredging
Instructions
- In a large mixing bowl, combine the cooled mashed potatoes, grated cheese, chopped green onion, chopped parsley, egg, 1/4 cup all-purpose flour, garlic powder, salt, and pepper. Mix until all ingredients are well combined.
- Taste the mixture and adjust seasoning if necessary.
- Form about 12 balls from the mixture, each about 2-2.5 inches in diameter.
- Place the dredging flour onto a plate. Roll each ball in the flour, then place on a cutting board.
- Press each floured ball down to form a pancake shape, about 0.5 inches thick.
- Heat 2 tablespoons of butter and 2 tablespoons of oil in a nonstick skillet or cast iron pan over medium heat.
- Once the butter and oil are sizzling, carefully add half of the potato pancakes to the skillet, ensuring not to overcrowd the pan.
- Fry the pancakes for about 3-4 minutes per side, until they are golden brown and cooked through.
- Remove the cooked pancakes from the skillet and drain them on a plate lined with paper towels.
- Repeat the frying process with the remaining potato pancakes, adding the remaining butter and oil to the skillet as needed.
- Serve the Mashed Potato Pancakes immediately while hot.
Notes
- For best results, use cold mashed potatoes to help maintain structure.
- Do not overcrowd the pan when frying to ensure crispiness.
- Adjust the amount of flour based on the moisture content of your mashed potatoes; add more if the mixture is too wet, less if it’s too dry.
- Ensure the oil is properly heated before adding the pancakes to achieve a crispy crust.
- Serve immediately for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 115
- Sugar: 0g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Mashed Potato Pancakes, Latke, Potato Pancakes, Mashed Potato Latkes, Leftover Mashed Potatoes, Potato Pancakes from Mashed Potatoes, Crispy Mashed Potato Pancakes, Easy Mashed Potato Pancakes, Mashed Potato Fritters