Tasty Leftover Mashed Potato Pancakes

This potato pancake dish turns your day-old mashed spuds into crispy, golden bites you'll want again and again. I stumbled onto this brilliant kitchen trick after a holiday feast left me with too many leftover potatoes, and now I purposely make extra mash just to whip up these tasty pancakes later.

I once made these for a weekend get-together and my friends couldn't believe they came from yesterday's potatoes. They've now become our day-after-Thanksgiving breakfast tradition that everyone anticipates more than the actual holiday feast.

Ingredients

• 3 cups cold leftover mashed potatoes: forms the starchy foundation that turns wonderfully crisp when fried
• 2/3 cup shredded cheddar cheese: brings a tasty richness and helps everything stick together
• 2 Tablespoons chopped scallions: adds a fresh pop of flavor and nice green flecks throughout
• 1 egg lightly beaten: acts as the glue that keeps all ingredients united
• 1/2 cup plus 3 Tablespoons all-purpose flour: split between the mix and coating to build proper structure
• Vegetable oil: for frying to create that mouthwatering golden outer layer
• Sour cream: for serving offers a cool, creamy balance to the hot crispy bites

Step-by-Step Instructions

Make the potato mixture:

Mix the cold potatoes, cheese, scallions, egg and 3 tablespoons flour in a big bowl until well combined. Your mix should stick together when pressed but not feel too sticky. While cooking, the cheese will create wonderful gooey pockets inside each pancake.

Form the pancakes:

Split the mixture into 12 equal portions with your hands. Start by rolling each into a ball for consistent sizing, then slowly flatten to about 1/2 inch thick. Gentle pressing helps avoid edge cracks and creates evenly shaped pancakes that'll cook uniformly.

Dredge in flour:

Put the remaining 1/2 cup flour in a flat dish. Lightly dust each pancake with flour on all sides. This flour layer works as a shield that helps build crispiness while keeping the pancakes from sticking to your pan.

Pan fry to golden perfection:

Heat 3 to 4 tablespoons of oil in a big skillet over medium heat. Wait till it shimmers but doesn't smoke. Cook in small batches of 3 to 4 pancakes, giving them 3 to 4 minutes on each side until they're golden and crispy. Don't rush the flipping since good crust formation takes time.

Season and serve:

Move finished pancakes to a paper towel lined plate and sprinkle with salt right away while they're hot. Serve them warm with a spoonful of sour cream on top and extra chopped scallions for freshness and eye appeal.

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My favorite twist on these pancakes is adding a bit of smoked paprika to the potato mix. This tiny change brings a wonderful smoky taste that reminds me of my grandma's cooking. She used to make potato pancakes from scratch, but I think she'd approve of my quick version!

Storage and Reheating

You can keep cooked potato pancakes in a sealed container in the fridge for up to 3 days. When it's time to eat them again, skip the microwave as it makes them mushy. Instead, lay them on a baking sheet and warm in a 350°F oven for 10-12 minutes until they're hot and crisp again. They won't be quite as amazing as fresh ones, but they're still really good.

Flavor Variations

This basic recipe can change with whatever you've got in your kitchen. Try mixing in some cooked bacon pieces, swap in different cheeses like smoky gouda or spicy pepper jack, or add fresh herbs such as chopped dill or parsley. For some heat, throw in a spoonful of chopped jalapeños or a few drops of hot sauce before you shape your pancakes.

Topping Ideas Beyond Sour Cream

While sour cream works great on top, these potato pancakes taste amazing with many other toppings too. Try them with applesauce for a sweet-savory mix, or put a fried egg on top for extra protein at breakfast. For fancy finger food, make tiny pancakes topped with smoked salmon and a small bit of crème fraîche.

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FAQs About the Recipe

→ Can I use instant mashed potatoes for this dish?

You can, but make sure they're thick enough to form into cakes. Add more flour if they seem too runny.

→ What cheese works best for these pancakes?

Cheddar works great, but try some Parmesan or mozzarella if you want something different.

→ Can I bake instead of frying the pancakes?

For sure. Put them on a greased cookie sheet and cook at 400°F (200°C) for about 20-25 minutes, turning them over halfway.

→ How do I store leftover pancakes?

Keep them in the fridge in a sealed container for up to 3 days. Warm them up in a pan or oven to get them crispy again.

→ What can I serve with these pancakes?

They're really good with sour cream, applesauce, or a simple green salad on the side.