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Mashed Potato Pancakes

Delightfully crispy and cheesy, these Mashed Potato Pancakes are an easy and comforting dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups mashed potatoes Use homemade for that delightful flavor!
  • 1 egg, beaten Helps bind everything together beautifully!
  • 1/2 cup all-purpose flour Adds the perfect texture.
  • 2 tablespoons chives, chopped Fresh herbs bring a pop of color and flavor.
  • 1/2 teaspoon garlic powder Just enough to give it warmth without overpowering.
  • 1/2 teaspoon kosher salt Enhances all the flavors.
  • 1/8 teaspoon black pepper For a subtle kick.
  • 1 cup cheese, shredded (cheddar, mozzarella, gruyere, gouda, Parmesan, or pepper jack) Choose your favorite cheese for a personal touch.
  • 3 tablespoons vegetable oil Plus more for frying to ensure those pancakes crisp up perfectly.
  • Sour cream For serving, because what’s better than tangy sour cream on warm pancakes?

Method
 

Preparation
  1. Gather all your ingredients, and let the nostalgic feeling wash over you as you dive into this cozy recipe.
  2. In a large bowl, combine the mashed potatoes, beaten egg, flour, chives, garlic powder, salt, and black pepper.
  3. Gently fold in the cheese. You can sprinkle in a little extra cheese for added flavor.
  4. Form about 1/4 cup of the batter into patties. If the mixture is too sticky, add flour 1 tablespoon at a time. Wet your hands if the mixture becomes difficult to handle.
Cooking
  1. Preheat a large skillet over medium heat and add the vegetable oil. Wait until the oil is shimmering.
  2. Carefully place four pancakes at a time in the skillet. Cook for 2 minutes on each side or until golden brown and crispy.
  3. Once browned, use a slotted spoon to transfer the pancakes to a paper towel-lined plate. Repeat until all pancakes are cooked.
Serving
  1. Serve warm with a generous dollop of sour cream and a sprinkle of chopped chives on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of oil for a crisp finish. You can also mash pancakes into a wrap with greens and dressing for a tasty lunch.