Mashed Potato Pancakes with Cheddar and Green Onions Recipe

Introduction

Mashed potato pancakes are a delicious and simple way to transform leftover mashed potatoes into a crispy, cheesy treat. Perfect as a snack, side dish, or light meal, these pancakes come together quickly and can be enjoyed with your favorite toppings.

Ingredients

• 2 cups leftover mashed potatoes
• 1 large egg
• ½ cup shredded cheddar cheese
• ¼ cup all-purpose flour
• 2 tablespoons green onions, plus extra for serving
• Salt and pepper to taste
• 2 tablespoons olive oil
• Greek yogurt or sour cream for serving

Instructions

1. Step 1: In a large bowl, combine the mashed potatoes, egg, shredded cheddar cheese, flour, chopped green onions, and salt and pepper to taste. Mix until well incorporated.
2. Step 2: Scoop about ⅓ cup of the mixture and roll it into a ball. Flatten it gently with the palm of your hand to form a pancake. Repeat until you have 6-8 pancakes.
3. Step 3: Heat the olive oil in a large skillet over medium heat. Cook the pancakes in batches to avoid overcrowding the pan.
4. Step 4: Cook each pancake for 4-5 minutes on each side, or until they turn golden brown and crispy. Transfer cooked pancakes to a paper towel-lined plate and season with salt and pepper while hot.
5. Step 5: Serve the potato pancakes warm with a dollop of Greek yogurt or sour cream and a sprinkle of green onions, if desired.

Tips & Variations

• Use smoked paprika or garlic powder for added flavor in the batter.
• For a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
• Add finely chopped cooked bacon or ham to the mixture for a meaty twist.
• If the mixture feels too wet, add a little more flour to help the pancakes hold together better.
• Serve with applesauce or a spicy dipping sauce for a different flavor profile.

Storage

Store leftover mashed potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to retain their crispiness, or warm them gently in the oven. Avoid microwaving if possible, as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mashed potatoes instead of leftover?

Yes, you can use freshly made mashed potatoes, but make sure they are cooled and not too hot before mixing with the other ingredients. Slightly drier mashed potatoes work best to form sturdy pancakes.

Can I freeze mashed potato pancakes?

Absolutely. Place cooked pancakes on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. Reheat from frozen in a skillet or oven until warmed through and crispy.

Mashed Potato Pancakes with Cheddar and Green Onions Recipe

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★★★★★

4.9 from 75 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 6–8 pancakes 1x

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Description

Delicious and easy Mashed Potato Pancakes made from leftover mashed potatoes, mixed with cheddar cheese, green onions, and seasoned with salt and pepper. These crispy golden brown pancakes are pan-fried to perfection and served with a dollop of Greek yogurt or sour cream for a comforting and satisfying dish.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups leftover mashed potatoes
• 1 large egg
• ½ cup shredded cheddar cheese
• ¼ cup all-purpose flour
• 2 tablespoons green onions, chopped (plus extra for serving)
• Salt and pepper, to taste
• 2 tablespoons olive oil

For Serving

• Greek yogurt or sour cream

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Instructions

1. Prepare the mixture: In a large bowl, combine the leftover mashed potatoes, egg, shredded cheddar cheese, all-purpose flour, chopped green onions, and salt and pepper to taste. Mix until all ingredients are well incorporated.
2. Shape the pancakes: Scoop about ⅓ cup of the potato mixture, roll it into a ball, then flatten it gently with the palm of your hands to form a pancake. Repeat until the mixture makes 6-8 pancakes.
3. Preheat skillet: Heat a large skillet over medium heat and add the olive oil. Allow the oil to warm up evenly before cooking the pancakes.
4. Cook the pancakes: Place the potato pancakes carefully into the skillet in batches to avoid overcrowding. Cook each pancake for 4-5 minutes on one side until golden brown, then flip and cook the other side for another 4-5 minutes until evenly crispy and cooked through.
5. Drain and season: Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil. While still hot, season with additional salt and pepper as desired.
6. Serve: Serve the mashed potato pancakes hot, garnished with extra green onions and a side of Greek yogurt or sour cream for dipping.

Notes

• Use leftover mashed potatoes that are not too watery for best results.
• If the mixture feels too loose, add a little more flour to help bind the pancakes.
• Olive oil is preferred for a healthier fat option, but you can use butter or vegetable oil if desired.
• For a crispy finish, avoid overcrowding the skillet during cooking.
• These pancakes can be served as a side dish, snack, or even a light meal.
• Leftover pancakes keep well in the refrigerator and can be reheated in a skillet for crispiness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American

Keywords: Mashed Potato Pancakes, Potato Pancakes, Leftover Mashed Potatoes Recipe, Cheddar Potato Pancakes, Easy Potato Pancakes