These crispy mashed potato pancakes are a delicious way to transform leftover mashed potatoes into a golden, savory dish. They’re soft and fluffy inside with a crisp, browned exterior, making them perfect as a side dish, snack, or even a light main course. Serve them warm with sour cream, applesauce, or your favorite dipping sauce.
Ingredients
- 2 cups mashed potatoes cold, preferably leftover
- 1 large egg lightly beaten
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese optional
- 2 tablespoons green onions finely chopped
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 2 tablespoons butter for frying
- 1 tablespoon olive oil for frying
Instructions
- In a large bowl, combine the mashed potatoes, egg, flour, Parmesan cheese if using, green onions, salt, and black pepper. Mix until the mixture is well combined and holds together.
- Form the potato mixture into 8 small patties, about 1/2 inch thick. If the mixture is too sticky, lightly dust your hands with flour.
- Heat the butter and olive oil in a large skillet over medium heat until shimmering.
- Place the patties in the skillet and cook for 3 to 4 minutes per side, or until golden brown and crisp. Cook in batches if needed to avoid overcrowding.
- Transfer the pancakes to a plate lined with paper towels to drain briefly. Serve warm with sour cream, chives, or your preferred sauce.
Nutrition
Serving: 2gCalories: 210kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 390mgPotassium: 320mgFiber: 2gSugar: 1gVitamin A: 6IUVitamin C: 10mgCalcium: 8mgIron: 6mg