Mashed Potato Pancakes
40aprons.com/leftover-mashed-potato-pancakes/This mashed potato pancake recipe utilizes leftover mashed potatoes, and it's so easy to make. You'll come out with crispy, savory deliciousness, whether reusing potatoes from a holiday occasion or just because you're craving them!
Recipe Makes (Approximate):
Ingredients
- 2 cups mashed potatoes cold
- 1 cup shredded cheese ((cheddar or what you have on hand works))
- 1 egg ((start with one egg. You want a consistency hat's thinner than mashed potatoes so if it is dry or clumpy then add another))
- ⅓ cup all-purpose flour
- 1 tablespoon chopped chives, plus more to garnish
Instructions
- In a large bowl, mix all of the ingredients together until well combined.
- Heat the oil in a frying pan or skillet on a medium heat.
- Add the patties into the hot oil with a ladle, two or three at a time, don't overcrowd the pan.
- Cook the patties until bottom is browned and sides are set. You’ll see the bottoms getting browned if you use a light colored pan.
- Flip the patties and cook for another 3 or 4 minutes until browned and cooked through. To flip, you want to make sure the entire spatula is under the pancake. If it’s halfway it will break.
- Repeat with the rest of the patties and serve. Top them with chopped chives and a dollop of sour cream or unsweetened Greek yogurt.
Recipe Notes
Make it Gluten-Free: Use gluten-free flour 1:1.
Make it Paleo: Use cassava flour 1:1.
Mixing: Add one egg to the mixture at first, if the mixture is dry or clumpy, add another.
Nutrition Information (Approximate)
Calories: 99calProtein: 3gFat: 4gSaturated Fat: 2gTrans Fat: 0.003gCholesterol: 35mgSodium: 11mgPotassium: 17mgTotal Carbs: 14gFiber: 1gSugar: 1gNet Carbs: 13gVitamin A: 40IUVitamin C: 4mgCalcium: 24mgIron: 0.4mg
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