Leftover Mashed Potato Pancakes (Print Version)
# Ingredients:
→ Pancake Base
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 -
3 Tablespoons all-purpose flour
→ Coating and Cooking
06 -
1/2 cup all-purpose flour
07 -
Vegetable oil, for pan-frying
→ Serving and Garnishing
08 -
Sour cream, for serving
09 -
Chopped scallions, optional garnish
# Instructions:
01 -
In a large bowl, stir together the mashed potatoes, cheddar cheese, scallions, egg, and 3 tablespoons of flour until combined. Divide the mixture into 12 portions, roll them into compact balls and flatten into 1/2-inch thick pancakes.
02 -
Place the remaining 1/2 cup of flour in a shallow dish. Dredge each pancake in the flour gently.
03 -
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. Pan-fry the pancakes in batches, cooking for 3 to 4 minutes on each side until they are golden brown and crispy. Avoid overcrowding the pan and add more oil as needed between batches.
04 -
Transfer the cooked pancakes to a plate lined with paper towels and sprinkle with salt immediately. Serve with sour cream and garnish with additional scallions, if desired.
# Notes:
01 -
If the mashed potato mixture is too dry, add another egg. If it seems too wet, add more flour, a tablespoon at a time, until cohesive.
02 -
Do not flip the pancakes too early to ensure a crispy crust forms.