Cheesy Mashed Potato Pancakes Easy Leftover Recipe

Cheesy Leftover Mashed Potato Pancakes Just a Taste

WebMar 18, 2021 · Instructions. In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until …

Rating: 4.8/5(124)
1. In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
2. Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
3. Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
4. Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

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Cheesy Mashed Potato Pancakes (Easy leftover recipe)

WebFeb 8, 2024 · For the potato pancakes: In a large bowl combine the mashed potatoes, eggs, grated garlic, flour, grated parmesan, salt, …

Rating: 5/5(12)

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Cheesy Leftover Mashed Potato Pancakes Recipe

WebNov 12, 2019 · Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your …

1. Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
2. Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
3. Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
4. Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

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