Description
Transform leftover mashed potatoes into crispy, cheesy pancakes that everyone will love. Perfect for breakfast, lunch, or dinner!
Ingredients
Scale
- 2 cups leftover mashed potatoes
- 1 cup shredded cheese (Cheddar, mozzarella, or your favorite cheese)
- 1/4 cup all-purpose flour
- 1 large egg
- 1/4 cup chopped green onions or chives (optional)
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the mixture: In a large mixing bowl, combine the mashed potatoes, shredded cheese, flour, and egg. Mix until uniform. Adjust with more flour if too wet.
- Add flavor: Stir in green onions or chives if using. Season with salt and pepper to enhance the taste.
- Shape the pancakes: Form the potato mixture into patties about 3 to 4 inches wide, ensuring uniform thickness for even cooking.
- Heat the oil: In a skillet, heat about 1/4 inch of oil over medium heat until hot but not smoking.
- Fry the pancakes: Carefully add patties in batches, frying for 3 to 4 minutes per side until golden brown and crispy.
- Drain excess oil: Use a spatula to transfer pancakes to a plate lined with paper towels to absorb oil.
- Serve warm: Enjoy your pancakes with dipping sauces like sour cream or ketchup, and pair them with a salad if desired.
Notes
These pancakes can be stored in an airtight container for up to 3-4 days in the fridge or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: mashed potatoes, pancakes, cheese, breakfast, leftovers