Mashed Potato Pancakes
Mashed Potato Pancakes are crispy on the outside, soft and cheesy on the inside, and the perfect way to use up leftover mashed potatoes. Pan-fried to golden perfection, they’re a satisfying side dish, snack, or even breakfast option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 small pancakes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups mashed potatoes (leftover or cooled)
- 1 large egg
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped green onions or chives
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Butter or oil, for frying
- Sour cream, for serving (optional)
Instructions
- In a large mixing bowl, combine mashed potatoes, egg, flour, cheese (if using), green onions, garlic powder, salt, and pepper. Stir until well mixed.
- Scoop about 1/4 cup of the mixture and shape into a patty. Repeat with the remaining mixture.
- Heat butter or oil in a nonstick skillet over medium heat.
- Cook pancakes in batches for 3–4 minutes per side, or until golden and crisp. Do not overcrowd the pan.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with sour cream or additional green onions if desired.
Notes
- Use thick, cold mashed potatoes for best texture.
- Add extra flour or egg if the mixture is too soft to shape.
- Customize with cheese, herbs, or cooked veggies for extra flavor.
- For baking: place on a greased baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway.
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Find it online: https://thefamilycooking.com/mashed-potato-pancakes/
