Leftover Mashed Potato Pancakes

Perfect Potato Pancakes... made with leftover mashed potatoes! These pancakes are crispy on the outside, fluffy on the inside, and delicious as an appetizer or side dish!

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Prep Time: 10

Cook Time: 6

Servings:

Calories: 189kcal

Author: Cathy Trochelman

Ingredients

2 cups mashed potatoes
1 cup colby jack cheese shredded
1 large egg
1/4 cup all purpose flour
2 Tablespoons green onions thinly sliced
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
3-4 Tablespoons olive oil

Instructions

In a medium mixing bowl, combine the mashed potatoes, flour, cheese, egg, green onions, and seasonings.
Use a 1/4 cup measuring cup to scoop the mixture and form it into flat pancakes about 1/2 inch thick.
Heat olive oil in a large skillet over medium heat. Add potato pancakes and pan fry 3-4 minutes per side, until golden brown.
Serve with sour cream, applesauce, or any of your favorite toppings.

Notes

Recipe Variations

To make them gluten free, omit the flour and use cornstarch or arrowroot powder as a binder
To make them vegan, omit the egg and cheese
Substitute chopped chives for the scallions
Add any of your favorite fresh herbs
Use any of your favorite cheeses, including cheddar, Swiss, mozzarella, or pepper jack
Add additional seasonings to taste
Make them mini sized for appetizers
Top them with applesauce for a savory sweet twist

Storing & Reheating

Leftover mashed potato pancakes can be stored in an airtight container in the refrigerator for 3-5 days. To reheat, heat a small amount of olive oil or butter in a skillet and heat over medium-low heat until warmed through.

Nutrition