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Leftover Mashed Potato Pancakes

Turn your leftover mashed potatoes into crispy, golden pancakes with just a handful of ingredients and about 20 minutes.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups chilled leftover mashed potatoes
  • 2/3 cup shredded cheddar cheese
  • 2 tablespoons chopped scallions green and white parts
  • 1 egg lightly beaten
  • 1/2 cup plus 3 tablespoons all-purpose flour divided
  • Vegetable oil for pan-frying
  • Sour cream for serving

Method
 

  1. In a large bowl, stir together the mashed potatoes, cheese, scallions, egg, and 3 tablespoons of the flour until fully combined.
  2. Using your hands, divide the mixture into 12 portions. Roll each into a ball, then flatten into a pancake about 1/2-inch thick.
  3. Place the remaining 1/2 cup of flour in a shallow dish and dredge each pancake on both sides.
  4. Heat 3 to 4 tablespoons of vegetable oil in a large skillet over medium heat until shimmering.
  5. Fry the pancakes in batches, 3 to 4 minutes per side, until golden brown and crisp. Add more oil between batches as needed. Avoid overcrowding the pan, and don't flip too early.
  6. Transfer to a paper-towel-lined plate and sprinkle with salt immediately.
  7. Serve warm, topped with sour cream and a few extra scallions if you like.

Notes

  • Mashed potato consistency varies batch to batch depending on how much butter, cream, or milk was in the original mash. If the mixture is too wet, add more flour a tablespoon at a time. If it's too dry to hold together, add an extra egg.
  • These freeze well — make a double batch and stash some away for a quick reheat later.