Potato Pancakes from Leftovers (Printable Version)
Whip up crunchy potato cakes from yesterday's leftovers with cheese and green onions quickly.
# What You'll Need:
→ Pancake Base
01 -
3 cups cold leftover mashed spuds
02 -
2/3 cup grated cheddar cheese
03 -
2 Tablespoons diced green onions, both parts
04 -
1 egg, slightly beaten
05 -
3 Tablespoons plain flour
→ Coating and Cooking
06 -
1/2 cup plain flour
07 -
Veggie oil, for frying
→ Serving and Garnishing
08 -
Sour cream, for topping
09 -
Chopped green onions, extra garnish if wanted
# Step-by-Step Guide:
01 -
Grab a big bowl and mix your cold potatoes, grated cheese, green onions, egg, and 3 tablespoons flour together until everything's well combined. Split this mixture into 12 equal parts, shape them into balls and press down to make pancakes about 1/2-inch thick.
02 -
Put the remaining 1/2 cup flour in a flat dish. Lightly roll each potato cake in the flour.
03 -
Pour 3 to 4 tablespoons veggie oil into a big frying pan and warm it over medium heat. Cook the cakes in small batches for about 3 to 4 minutes on each side until they're golden and crunchy. Don't crowd your pan and add more oil between batches if needed.
04 -
Move the finished cakes to a plate with paper towels and sprinkle some salt on them right away. Serve them with a dollop of sour cream and extra green onions on top if you'd like.
# Additional Notes:
01 -
If your potato mix feels too stiff, crack in another egg. If it's too sticky, just add a bit more flour, one spoon at a time.
02 -
Let the cakes cook properly on the first side before flipping so they get nice and crispy.