Cheesy Mashed Potato Pancakes
Leftovers don’t have to be boring! This recipe takes those day old sides and transforms them into a new and fresh taste, perfect for a family breakfast the next day, or a side for dinner!
Jack of all trades. This recipe is a great foundation for creativity! When I was working through the components, I was using what I had in the fridge to make an accompaniment for eggs, so I kept this fairly neutral in flavors, emphasizing the cheddar and green onions. If your house is anything like mine, no one eats leftovers in perfect ratios with the other leftovers, so typically I’m left with four containers of one thing and nothing of others… If you find yourself with more main dish type foods, this would be a great appetizer or side dish for the evening, dressed up with a Parmesan or Swiss cheese, and crushed herbs in the breading!
Turn up the heat! If you’ve been following my recipes for a bit, you know I rarely incorporate fried foods, and typically shy away from a lot of starch. This recipe took me a bit out of my comfort zone as the very beauty of the dish is the perfect golden brown. Many will use more oil to create a deeper ‘fried’ feel, but caution here-the flour added in to the potatoes will absorb much of the grease. That being said, too little oil will cause the pancakes to cook on the pan, giving a darker sear. After a few batches of these, I found the key was just enough oil to cover to bottom of the pan, and sizzle when a drop of water was tossed in. By the third round, the oil may need to be changed or added to, keeping the temperature from rising too high. When choosing your oil, be cognizant of the smoke point and how quickly it heats up.
How are you using your holiday leftovers? I’d love to hear your creative repurposing recipes!
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Enjoy!
Cheesy Mashed Potato Pancakes
Equipment
- Skillet
- Kitchen knife
- Mixing bowl
Ingredients
- 1/4 cup Frying oil
- 1 cup Mashed Potatoes Cold works best
- 1 medium Egg
- 4 tbsp Flour
- 1/2 cup Shredded Cheddar Cheese
- 3 stalks Green Onion
- 2-3 tbsp Sour Cream
- Salt and Pepper to taste
Instructions
- In a mixing bowl, combine mashed potatoes, 2 of the green onion stalks chopped, egg, about half of the flour, salt and pepper.*Note that the ratio of flour to potatoes depends on how they were originally made. If you have a smoother potato, you may want to add a bit more flour, or lumpier potatoes less. This should be the consistency of a meatball.
- Roll the mixture into 1-1/2 inch balls. Sprinkle remaining flour on a plate next. Heat oil in skillet, using enough to cover the bottom of the pan.
- Gently pressing each ball to flatten, toss in flour and add to hot oil. Cook until golden on each side, being careful not to flip to soon to retain structure. Remove and place on a paper towel to absorb excess grease.
- Serve immediately with sour cream and additional chopped green onions as garnish. Enjoy! Variation: this is a great way to use up holiday leftovers, so if there are other cheeses from a cheese board, throw them in! If a crunchier texture is preferred, add some Panko to the flour mix for breading, and season for a more advanced flavor!
