Description
These easy and delicious mashed potato pancakes are a perfect way to use up leftover mashed potatoes. Crispy on the outside and soft on the inside, they're enhanced with cheddar cheese, scallions, and fresh parsley, and coated with crunchy panko breadcrumbs. Serve them as a side dish or enjoy them for lunch with a simple green salad and a dollop of sour cream.
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes
- ⅔ cup grated cheddar cheese
- 3 scallions, chopped, plus more for garnish
- ¼ cup chopped fresh parsley
- 1 large egg
- ½ teaspoon onion powder
- Pinch of cayenne pepper
- ½ cup all-purpose flour, spooned and leveled
Coating
- ¾ cup panko breadcrumbs, for coating
Cooking and Serving
- Avocado oil, for the pan
- Sour cream, for serving
Instructions
- Prepare the batter: In a large bowl, combine the mashed potatoes, grated cheddar cheese, chopped scallions, fresh parsley, egg, onion powder, and cayenne pepper. Mix them well, then add the flour and stir gently until the mixture is just combined, being careful not to overmix.
- Shape and coat pancakes: Place the panko breadcrumbs in a shallow dish. Using a ¼-cup measuring cup, scoop portions of the potato mixture and form them into thick patties with your hands. If the mixture feels too sticky, chill it in the refrigerator for 20 to 30 minutes to firm up. Then coat each patty thoroughly in the panko breadcrumbs and press them down gently to about ½-inch thickness.
- Cook the pancakes: Heat a cast-iron skillet over medium heat and add avocado oil to coat the bottom evenly. Place the pancakes in the skillet in batches if needed. Press them lightly with a spatula so that the entire bottom surface contacts the pan. Cook each side for 2 to 3 minutes, or until they turn golden brown and the cheese inside is melted.
- Serve: Garnish the cooked pancakes with additional chopped scallions and serve them hot with sour cream on the side for dipping.
Notes
- If the potato mixture is too sticky to shape, chilling it will help it hold together better.
- Use leftover mashed potatoes that do not have too much liquid for best results.
- Cast iron skillet provides an even heat for crispiness but a non-stick skillet can be used if preferred.
- These pancakes can be kept warm in a low oven while cooking in batches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American