Leftover Mashed Potato Pancakes
Transform your holiday leftovers into a crispy, golden-brown delight with these irresistible Leftover Mashed Potato Pancakes! This quick and easy recipe takes just 10 minutes of prep time and gives a second life to your mashed potatoes by blending them with savory cheddar cheese, fresh green onions, and a touch of flour for structure. Perfectly pan-fried in butter or oil, these pancakes boast a crunchy exterior with a creamy, fluffy center. Ready in under 30 minutes, they’re ideal as a comforting breakfast, a snack, or even an appetizer. Pair them with sour cream, applesauce, or your favorite dipping sauce for a deliciously satisfying treat. Whether you’re looking to reduce food waste or enjoy a creative spin on leftovers, these potato pancakes are sure to become a new family favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups leftover mashed potatoes
- 1 large egg
- 0.25 cups all-purpose flour
- 0.5 cups shredded cheddar cheese
- 2 tablespoons green onions (sliced)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons vegetable oil (or butter)
Instructions
In a large mixing bowl, combine the leftover mashed potatoes, egg, all-purpose flour, shredded cheddar cheese, and sliced green onions.
Season the mixture with salt and black pepper, and mix until all the ingredients are fully incorporated. The mixture should be thick enough to hold its shape; if not, add an additional tablespoon of flour at a time as needed.
Heat a large non-stick skillet or frying pan over medium heat, and add the vegetable oil or butter.
Using a 1/4 cup measuring cup or your hands, scoop out portions of the potato mixture and form them into small, flat patties about 1/2 inch thick.
Place the patties in the hot skillet, ensuring they are spaced slightly apart, and cook for 3–4 minutes on each side or until golden brown and crispy.
Remove the cooked pancakes from the skillet, and place them on a plate lined with paper towels to drain any excess oil.
Repeat the cooking process with the remaining potato mixture, adding more oil or butter if needed.
Serve the mashed potato pancakes hot, and enjoy them plain or with your favorite toppings, such as sour cream, applesauce, or extra green onions.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
