Leftover Mashed Potato Pancakes
Turn chilled leftover mashed potatoes into crisp-edged, cheesy pancakes with scallions and a tender center. Serve them hot for breakfast, brunch, or an easy savory side.
Prep: 15 min · Cook: 16 min · Yield: 4 · Method: Stovetop
Ingredients
- 2.5 cups mashed potatoes
- 1 large egg
- 0.5 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 4 scallions
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 3 tablespoons canola oil
Cooking instructions
- Place the mashed potatoes, egg, flour, cheddar, scallions, salt, and pepper in a bowl. Stir until evenly combined; the mixture should hold together when pressed. If it feels loose, chill it for 10 minutes. (about 5 min)
- Divide the mixture into 8 portions. With lightly floured hands, shape each portion into a 3-inch-wide patty about 1/2 inch thick. (about 5 min)
- Heat the oil in a large nonstick skillet over medium heat until shimmering. Arrange the patties in a single layer, working in batches if needed. (about 2 min) — Medium heat
- Pan-fry for 4 minutes per side, or until deeply golden and crisp on both sides and hot throughout. Add a little more oil between batches if the skillet is dry. (about 8 min) — Medium heat
- Transfer the pancakes to a paper towel-lined plate and serve immediately. (about 1 min)