Description
Leftover mashed potato pancakes are a delightful way to transform yesterday’s meal into a crispy, creamy treat. Imagine golden-brown discs, perfectly fried to a satisfying crunch while remaining fluffy inside. These pancakes are not only easy to make but also versatile, allowing you to customize them with your favorite toppings. Perfect for brunch or as an appetizer, they’re guaranteed to impress anyone at your table.
Ingredients
Scale
- 2 cups leftover mashed potatoes
- 2 large eggs
- 1 cup all-purpose flour
- 1/4 cup finely chopped green onions
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- 2 tbsp oil or butter for frying
Instructions
- In a large bowl, mix the leftover mashed potatoes, eggs, and flour until well combined. The mixture should be thick yet manageable.
- Stir in the chopped green onions, salt, and pepper until evenly distributed. For added flavor, consider a pinch of garlic powder.
- Shape the mixture into patties about 1/2 inch thick for even cooking.
- Heat oil or butter in a skillet over medium heat until sizzling.
- Fry each pancake for 3-4 minutes on each side until golden brown and crispy.
- Place on paper towels to absorb excess oil before serving warm with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 130
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg