Crispy on the outside, creamy on the inside—these mashed potato pancakes are a savory, satisfying treat. Whether you’re using leftover mashed potatoes or making a fresh batch just for this, they’re a comforting side dish or snack that pairs beautifully with sour cream, green onions, or even a fried egg on top.
Ingredients:
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2 cups mashed potatoes (cold or room temp)
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1 large egg
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1/4 cup all-purpose flour
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1/4 cup grated cheddar cheese (optional, for extra flavor)
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2 tablespoons chopped green onions or chives (optional)
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Salt and black pepper to taste
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2 tablespoons butter or oil (for frying)
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Instructions:
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Mix the batter:
In a large bowl, combine the mashed potatoes, egg, flour, cheese (if using), and green onions. Season with salt and pepper. Mix until well combined. The mixture should be thick and moldable—add a little more flour if it’s too soft. -
Shape into patties:
Scoop about 1/4 cup of the mixture and flatten it into a round pancake about 1/2 inch thick. -
Fry until golden:
Heat butter or oil in a skillet over medium heat. Cook the pancakes for 3–4 minutes per side, or until golden brown and crisp. Don’t overcrowd the pan. -
Drain and serve:
Remove to a paper towel-lined plate to drain excess oil. Serve warm with sour cream, chopped herbs, or even applesauce for a sweet twist. -
Tips:
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For crispier pancakes, chill the patties for 15 minutes before frying.
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These reheat well in a toaster oven or air fryer.
Would you like a version with bacon or jalapeños mixed in?
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