Amazingly Good Leftover Mashed Potato Pancakes Recipes

EASY LEFTOVER MASHED POTATO PANCAKES RECIPE

Steps:

• Place the mashed potatoes in a large bowl (I used leftover colcannon). Gently mix in the flour and beaten egg (and any additional ingredients if using).
• Form mixture into 9 pancakes and place them on a plate. Cover and refrigerate the potato pancakes until ready to use.
• In a large cast iron skillet or suitable frying pan, heat about 1/2 inch of oil over medium-high heat to 365F/185C degrees. Add 3 pancakes at a time to the hot oil, being careful not to crowd pan. Shallow fry for about 5 minutes on one side, then flip over and cook 5 minutes on the other side, until cakes are brown and crispy.
• Remove the finished pancakes to a baking sheet lined with a cooling rack or paper towels and keep warm in a 200F/93C degree oven. Repeat process with remaining potato mixture until all the pancakes are made.
• Sprinkle the pancakes with the chopped green onions and serve with sour cream, applesauce, etc.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
• Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
• Make sure the mixture is not too thin.
• Pour 1/4 cup batter into hot pan; brown on both sides.
• Enjoy with sour cream or applesauce.
• Enjoy!

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
• Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
• Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• In a large non-stick frying pan, melt 1 tbsp butter over medium heat.
• While melting butter, in a large bowl, mix together (or mash together) mashed potatoes, milk, remaining 1 tbsp of butter (preferably melted and slightly cooled), cheese (if using) and the white pieces of sliced green onion.
• Using a 1/4 cup measure device (or ice cream scoop) add pancakes to heated pan and press down slightly to create a round shaped pancake that is about 1/4" thick.
• Cook without flipping for 10-12 minutes or when the bottom is golden brown and crispy. Allow the other side to cook for 8-10 minutes. Remove from pan and drain on a paper towel lined plate.
• Serve immediately with remaining green onion pieces, sour cream or an egg on top.
• Pancakes can be reheated in the oven for 5-8 minutes at 350° F or in the microwave (although the exterior won't be as crispy in the micro).

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• 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.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• 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.)
• 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.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.