Cheesy Leftover Mashed Potato Pancakes Recipe 455

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LEFTOVER MASHED POTATO PANCAKES



Leftover Mashed Potato Pancakes image

This is a great recipe for leftover mashed potatoes. I never liked reheated mashed potatoes, but if you fry them in a pan as a potato pancake, they taste delicious. You might need to adjust the ingredients depending on how much mashed potatoes you have left over.

Provided by Karin50

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 13m

Yield 2

Number Of Ingredients 6

2 cups mashed potatoes
1 egg
1 teaspoon ground black pepper
¼ cup dry bread crumbs, or as needed
1 tablespoon oil
1 tablespoon butter

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.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 47.4 g, Cholesterol 101.3 mg, Fat 16.8 g, Fiber 4 g, Protein 8.8 g, SaturatedFat 5.9 g, Sodium 805.2 mg, Sugar 4.2 g

CHEESY LEFTOVER MASHED POTATO PANCAKES



Cheesy Leftover Mashed Potato Pancakes image

Provided by Kelly Senyei

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

3 cups chilled leftover mashed potatoes
2/3 cup shredded Cheddar
2 tablespoons chopped scallions, green and white parts, plus more for garnish
1 large egg, lightly beaten
3 tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Kosher salt
Sour cream, for serving

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.

CHEESY LEFTOVER MASHED POTATO PANCAKES



Cheesy Leftover Mashed Potato Pancakes image

These Cheesy Leftover Mashed Potato Pancakes are the perfect easy meal or snack made with leftover mashed potatoes, cheese, ham, and all the fixings you love!

Provided by Chrissie (thebusybaker.ca)

Categories     Breakfast     Brunch     Dinner     Side Dish

Time 30m

Number Of Ingredients 12

3 cups leftover mashed potatoes (plain is best, but garlic mashed potatoes work too!)
1 1/2 cups shredded cheese (I like a combination of cheddar and mozzarella)
1/2 cup whole wheat flour
1/3 cup chopped green onions, plus more for garnish
1/3 cup crumbled cooked bacon OR chopped ham
3 eggs
1 1/2 teaspoon garlic powder
1 teaspoon dried parsley (or 2 teaspoons freshly chopped parsley, if you have it)
1/4 teaspoon dried thyme (optional)
salt and pepper to taste (about 1/2 tsp salt for flavour, at least)
a small amount of vegetable oil for frying
sour cream for serving

Steps:

  • Add the leftover mashed potatoes to a large bowl. They shouldn't be cold from the fridge if you can help it - let them stand at room temperature for 30 minutes before adding any other ingredients OR mash them up well again to break up the clumps with a warm potato masher.
  • Add the cheese, flour, green onion, bacon or ham, eggs, garlic powder, thyme, and salt and pepper.
  • Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.
  • Form the mixture into 12 patties about 1.5 centimetres thick.
  • Heat a large non-stick skillet over medium heat and add a small amount of vegetable oil (around 1-2 teaspoons).
  • Fry the patties in batches (don't overcrowd your skillet!) for about 5 minutes per side or until golden brown and completely cooked through.
  • Enjoy warm with a dollop of sour cream, some more sliced green onions, and some extra cheese, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 156 kcal, Carbohydrate 17 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 214 mg, Fiber 2 g, Sugar 1 g

CHEESY LEFTOVER MASHED POTATO PANCAKES



Cheesy Leftover Mashed Potato Pancakes image

Transform spare spuds into this quick and easy recipe for Cheesy Leftover Mashed Potato Pancakes topped with sour cream or yogurt.

Provided by Kelly Senyei

Time 25m

Number Of Ingredients 8

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

Steps:

  • In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
  • Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
  • Heat 3 to 4 tablespoons of vegetable oil in a large sauté 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.

Nutrition Facts : Calories 109 kcal, Carbohydrate 17 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 60 mg, Fiber 1 g, ServingSize 1 serving

LEFTOVER MASHED POTATO PANCAKES



Leftover Mashed Potato Pancakes image

This recipe was recently submitted to a news group to which I belong. I think it is very good and hope you like it, too. Preparation time in the kitchen is just a few minutes. When the big meal is through, this is a tasty way to use up the leftover mashed potatoes.

Provided by Thomas Danler

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

2 cups mashed potatoes (approximately)
1 -2 egg
1/4 cup flour
salt
pepper
garlic
onion (optional)
chives (optional)
cheese (optional)
oil or Crisco, for frying
sour cream (optional) or applesauce, for garnish (optional)

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!

Nutrition Facts : Calories 266.9, Fat 3.7, SaturatedFat 1.4, Cholesterol 97.2, Sodium 670, Carbohydrate 49, Fiber 3.6, Sugar 3.3, Protein 8.8

MASHED-POTATO PANCAKES



Mashed-Potato Pancakes image

Mashed-potato pancakes, crisp on the outside and tender within, are a great way to use up leftover mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 6

Number Of Ingredients 5

2 cups mashed potatoes
1 large egg
1/4 cup grated Parmesan
Coarse salt and ground pepper
1 teaspoon vegetable oil

Steps:

  • In a large bowl, stir together mashed potatoes, egg, and Parmesan. Season with salt and pepper and mix well to combine (mixture will look wet). In a large nonstick skillet, heat vegetable oil over medium-high.
  • In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 6

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
⅛ teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chopped fresh chives

Steps:

  • Combine potatoes, eggs, flour, and garlic powder in a bowl.
  • Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g

CHEESY LEFTOVER MASHED POTATO PANCAKES RECIPE - (4.5/5)



CHEESY LEFTOVER MASHED POTATO PANCAKES Recipe - (4.5/5) image

Provided by lindaauman

Number Of Ingredients 7

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

Steps:

  • In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick. Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour. Heat 3 to 4 tablespoons of vegetable 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.

CHEESY MASHED POTATO PANCAKES



Cheesy Mashed Potato Pancakes image

Make and share this Cheesy Mashed Potato Pancakes recipe from Food.com.

Provided by Bonnie G 2

Categories     Breakfast

Time 40m

Yield 22 pancakes, 22 serving(s)

Number Of Ingredients 8

4 cups potatoes, mashed
2 cups shredded mozzarella cheese
1 large egg
1/4 cup flour (or up to 1/2 cup flour for creamier potatoes)
2 -3 tablespoons chives, chopped
1/2 cup breadcrumbs
1/4 cup canola oil, to saute
sour cream, to serve

Steps:

  • Time Saving Tip: Use a trigger release ice cream scoop, scraping the scoop against the side of the bowl to quickly and easily create uniform patties.
  • n a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
  • Place a heaping tablespoonful of potato mixture between your palms and form into a round, ⅓" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
  • Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed.
  • Recipe works best with mashed potatoes that aren't super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.

Nutrition Facts : Calories 91.6, Fat 5.1, SaturatedFat 1.6, Cholesterol 16.5, Sodium 86.7, Carbohydrate 7.9, Fiber 0.8, Sugar 0.5, Protein 3.6

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