Description
Transform leftover mashed potatoes into crispy, golden pancakes that are both easy and delicious.
Ingredients
Scale
- 2 cups cold mashed potatoes (leftovers or freshly made and cooled)
- 1 egg (medium or large)
- 3 tablespoons all-purpose flour
- Salt and black pepper (to taste)
- Butter or oil for frying
- Optional: shredded cheddar, chopped green onions, herbs, crumbled cooked bacon
Instructions
- In a large bowl, stir together cold mashed potatoes, egg, flour, salt, and pepper until combined.
- If desired, mix in cheese, herbs, or any additional ingredients.
- Heat a nonstick skillet or cast iron pan over medium-high heat and add butter or oil.
- Once hot, scoop the potato mixture into the pan, flattening into patty shapes.
- Fry each side for 3 to 4 minutes until golden and crisp, flipping gently.
- Transfer cooked pancakes to a paper towel to remove excess grease.
Notes
Don’t skip chilling the mashed potatoes before using. Watch the heat carefully to get the perfect crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg