Leftover Mashed Potato Pancakes
Crispy, golden pancakes made from leftover mashed potatoes, turning simple ingredients into a comforting and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 pancakes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups leftover mashed potatoes
- 1 egg
- 1/4 cup all-purpose flour
- 2 tablespoons green onions or herbs, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons oil or butter for frying
Instructions
- In a bowl, combine mashed potatoes, egg, and flour.
- Add herbs and mix until well combined.
- Season with salt and black pepper.
- Shape mixture into small, flat pancakes.
- Heat oil or butter in a skillet over medium heat.
- Cook pancakes in batches until golden and crispy on both sides.
- Remove and drain on paper towels.
- Serve warm.
Notes
- Add shredded cheese for extra flavor.
- Include bacon or vegetables for variation.
- Use gluten-free flour if needed.
- Store in the refrigerator for up to 3 days.
- Freeze for up to 2 months.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
Find it online: https://thefamilycooking.com/leftover-mashed-potato-pancakes/
