Leftover Mashed Potato Pancakes
These leftover mashed potato pancakes turn mashed potatoes into crisp, cheesy patties with chives. An easy potato pancake recipe perfect for using leftover mash and making a quick, comforting side.
Ingredients
- 500 g Mashed Potatoes
- 1 Large Egg
- 60 g All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Black Pepper Freshly ground
- 1 teaspoon Garlic Powder
- 60 g Cheddar Cheese Grated
- 3 tablespoon Chives Minced
- Extra Virgin Olive Oil or Neutral Oil For pan frying
- Sour Cream For serving
Instructions
- In a mixing bowl, combine the mashed potatoes, egg, flour, salt, pepper, garlic powder, cheddar cheese, and chives until well mixed.
- Scoop the mixture into even portions, gently shape into patties, and place them on a parchment-lined tray. Chill in the refrigerator for 15 minutes to help them firm up.
- Heat oil in a skillet over medium heat. Cook each pancake for 3–4 minutes per side until golden and crisp.
- Transfer to a plate and serve warm with sour cream.
Notes
Apply Oil to Your Palms: I like to lightly coat my hands with oil before shaping the mixture. It keeps the patties from sticking and makes the process much easier.
Chill Before Shaping: I prefer chilling the mixture for 10 minutes because it firms up and the patties hold their shape better in the pan.
Cheese: I like using freshly grated cheddar because it melts into the potatoes and gives each pancake a richer, smoother finish.
Pan Temperature Matters: I always keep the heat at medium so they crisp slowly and don’t brown too fast on the outside.
Serving: I like adding a small sprinkle of chives on top at the end, it gives a fresh pop that makes every bite better.
Nutrition
Calories: 578kcal | Carbohydrates: 114g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 826mg | Potassium: 1438mg | Fiber: 9g | Sugar: 4g | Vitamin A: 324IU | Vitamin C: 103mg | Calcium: 153mg | Iron: 3mg
