Description
Mashed Potato Pancakes are golden, crispy on the outside, and soft and creamy inside. They’re the perfect way to transform leftover mashed potatoes into a savory, satisfying snack or side dish. Whether topped with sour cream, served with eggs, or eaten on their own, these pancakes bring comfort and flavor to any meal.
Ingredients
- 2 cups cold mashed potatoes
- 1 large egg, lightly beaten
- 1/3 cup all-purpose flour (plus extra if needed)
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped chives (optional)
- Salt and black pepper to taste
- 2 tablespoons milk (optional)
- 2–3 tablespoons vegetable oil or butter for frying
Instructions
- In a large bowl, mix together mashed potatoes, egg, flour, cheese, chives, salt, and pepper until just combined.
- If the mixture is too loose, add more flour, 1 tablespoon at a time.
- With floured hands, shape mixture into balls, then flatten into 1/2-inch patties.
- Heat oil in a non-stick or cast iron skillet over medium heat.
- Fry pancakes for 3–4 minutes per side until golden and crispy.
- Remove and drain on paper towels. Serve hot with desired toppings.