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Cheesy Leftover Mashed Potato Pancakes

Transform leftover mashed potatoes into delicious, golden-brown pancakes with cheese and scallions. Perfect for a quick meal or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes

Equipment

  • Medium bowl
  • Non-stick skillet
  • Spoon
  • paper towels
  • Toaster oven for reheating

Ingredients
  

Main ingredients

  • 3 cups chilled leftover mashed potatoes Make sure they're good and cold – this helps them hold their shape.
  • 2 3 cup shredded cheddar cheese Feel free to use your favorite kind.
  • 2 Tablespoons chopped scallions green and white parts. Chives work great too!
  • 1 egg lightly beaten. This is our binder, holding all that deliciousness together.
  • 0.5 cup all-purpose flour plus 3 Tablespoons, divided. We use this to get the perfect pancake consistency.
  • vegetable oil for pan-frying. Just enough to get a nice crispy exterior.
  • sour cream for serving. The classic, creamy companion.

Instructions
 

  • Grab a medium bowl. Toss in your chilled mashed potatoes, the shredded cheddar cheese, and those lovely chopped scallions. Give it a gentle stir to combine.
  • Now, pour in your lightly beaten egg and 1/2 cup of the all-purpose flour. Mix everything together until it's just combined. Don't overmix – we want fluffy, not tough!
  • Gradually add the remaining 3 Tablespoons of all-purpose flour. Keep mixing until you have a cohesive batter that's thick enough to hold its shape but still spoonable. It should look like thick pancake batter.
  • Place your non-stick skillet over medium heat. Pour in just a thin layer of vegetable oil – enough to coat the bottom. Let it get nice and hot; a little shimmer is a good sign.
  • Now for the fun part! Drop spoonfuls of your potato mixture into the hot oil. Use the back of your spoon to gently flatten them into little pancake shapes. Be careful not to overcrowd the pan.
  • Let them cook for about 3-5 minutes on each side. You're looking for a beautiful, golden-brown color and a perfectly cooked interior.
  • Once they're golden and gorgeous, carefully lift them out of the skillet and place them on a plate lined with paper towels. This will help drain away any excess oil.
  • These are best served warm, straight from the pan. Dollop a generous spoonful of sour cream on top and prepare for pure bliss!

Notes

Make sure your mashed potatoes are well chilled. Don't overmix the batter. Use medium heat for cooking. For reheating, use a toaster oven or a dry skillet.