Leftover Mashed Potato Pancakes
These leftover mashed potato pancakes turn cold mashed potatoes into crispy, cheesy patties with cheddar and chives. Chill them briefly, then pan-fry until golden for an easy breakfast, brunch, appetizer, or side dish.
Ingredients
- 500 g cold leftover mashed potatoes
- 1 large egg
- 60 g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 60 g grated cheddar cheese
- 3 tablespoon minced fresh chives
- Extra virgin olive oil or neutral oil for pan-frying
- Sour cream for serving
Instructions
- Add 500 g cold leftover mashed potatoes, 1 large egg, 60 g all-purpose flour, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 60 g grated cheddar cheese, and 3 tbsp minced fresh chives to a large mixing bowl. Mix until evenly combined.
- Divide the mixture into even portions and gently shape each portion into a patty. Arrange the patties on a parchment-lined tray and refrigerate for 15 minutes to help them firm up.
- Heat enough extra-virgin olive oil or neutral oil for pan-frying in a skillet over medium heat. Add the patties and cook for 3–4 minutes per side, until the leftover mashed potato pancakes are golden and crisp.
- Transfer the pancakes to a serving plate and serve warm with sour cream.
Notes
Start with Cold Potatoes: I use mashed potatoes straight from the refrigerator because the firmer mixture is easier to shape and less likely to break in the skillet.
Shape with Light Hands: Press the mixture only firmly enough to hold each patty together. Compacting it too much can make the centers denser.
Keep the Heat at Medium: This gives the pancakes time to heat through while the surfaces become golden without browning too quickly.
Grate the Cheddar Freshly: I prefer freshly grated cheddar because it blends into the potato mixture and melts smoothly as the pancakes cook.
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
