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Mashed Potato Pancakes

Mashed Potato Pancakes

Published: November 21, 2015 Last Updated: March 18, 2019

This post may contain affiliate links.  For more information, read my disclosure policy here.   

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If you have leftover mashed potatoes, this is a delicious and easy way to serve them! 

Easy Potato Pancakes – an easy and delicious recipe to use up leftover mashed potatoes

This post may contain affiliate links.  For more information read my disclosure policy.

One of the best recipes on my website are these Slow Cooker Mashed Potatoes.  Seriously, folks.  I won’t be making mashed potatoes any other way again.  This is by far the easiest way I’ve found to make them.

And, since they are so easy to make, I find my self making big batches of mashed potatoes.  I mean, why not?! The only problem is, I find myself with leftovers.  But, I’m not a fan of simply reheating mashed potatoes.

Back when I was a kid, my mom used to make these incredible mashed potato pancakes whenever we had leftovers.  I loved them.  Like the big, puffy heart type of love.

Easy Potato Pancakes – an easy and delicious recipe to use up leftover mashed potatoes

So I thought it would be a fun recipe to share with you!  You could even use this recipe if you had leftover Loaded Mashed Potato Casserole.   Enjoy!

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Easy Mashed Potato Pancakes

Easy Mashed Potato Pancakes

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Servings: 4
Author: Christina Hitchcock
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Ingredients

  • 2 cups mashed potatoes
  • 3 scallions - chopped
  • 2/3 cup cheddar cheese
  • 1/2 cup plus 3-6 tablespoons flour
  • 1 egg - beaten
  • 3-4 tablespoons vegetable oil
  • Salt and pepper

Instructions

  • In a large bowl, combine cold mashed potatoes, scallions, cheese and egg.
  • Add 3 tablespoons of flour. If mixture needs additional flour, add up to 3 more, one tablespoonful at a time until potatoes come together.
  • For potato mixture into pancakes about 1/4 inch thick.
  • Place remaining 1/2 cup of flour on a plate and dredge both sides of the pancakes in the flour.
  • Meanwhile, heat vegetable oil over medium high heat.
  • Carefully add pancakes and fry in batches until gold brown on both sides, about 3-4 minutes on each side.
  • Add additional oil if needed between batches.
  • Season with salt and pepper as soon as they are removed from the frying pan.
  • Serve with sour cream.
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Helpful Tips for All Recipes on It Is a Keeper
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  • When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
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  • The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.

 

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