Leftover Mashed Potato Pancakes (Print Version)
Crispy, golden pancakes made from leftover mashed potatoes, cheddar and scallions, perfect for breakfast or a savory side dish.
# Ingredients:
01 -
3 cups chilled leftover mashed potatoes
02 -
2/3 cup shredded cheddar cheese
03 -
2 tablespoons chopped scallions, green and white parts
04 -
1 egg, lightly beaten
05 -
1/2 cup plus 3 tablespoons all-purpose flour, divided
06 -
Vegetable oil, for pan-frying
07 -
Sour cream, for serving
# Steps:
01 -
In a large bowl, combine the mashed potatoes, cheddar cheese, scallions, egg, and 3 tablespoons of flour. Mix until fully combined.
02 -
Divide the mixture into 12 portions using your hands. Roll each portion into a compact ball and flatten it into a pancake about 1/2 inch thick.
03 -
Place the remaining 1/2 cup of flour in a shallow dish. Dredge each pancake in the flour, coating thoroughly.
04 -
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat, ensuring the bottom of the pan is thoroughly coated with oil.
05 -
Cook the pancakes in batches, frying until golden brown and crispy on both sides, about 3 to 4 minutes per side. Do not overcrowd the pan and avoid flipping the pancakes too soon.
06 -
Transfer the pancakes to a paper towel-lined plate and sprinkle them with salt immediately. Serve with sour cream and additional chopped scallions as garnish.
# Notes:
01 -
Adjust the pancake mixture consistency by adding one more egg if it's too dry, or extra flour (1 tablespoon at a time) if it's too wet.