Cheesy Leftover Mashed Potato Pancakes Recipes

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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

Crispy and creamy, these Cheesy Leftover Mashed Potato Pancakes are the most delicious way to use up those extra mashed potatoes! Just perfect after the holidays or any time you find yourself with leftover mashed potatoes.

Provided by Lora

Categories     Side Dish

Number Of Ingredients 15

PANCAKES
2 cups mashed potatoes (cold)
1 large egg
¼ cup flour* plus 2 tablespoons all-purpose flour (divided)
½ shredded cheese* (I used vegan cheese, but shredded mozzarella is fine or cheddar)
½ cup onion (chopped (I used red onion))
4-6 Tablespoons oil (any mild flavored oil is fine)
AIOLI SAUCE
1 cup mayonnaise
1 tablespoon fresh lemon zest from 1 large lemon
1 tablespoon fresh chopped chive or onion
1 clove garlic (minced)
½ teaspoon Dijon mustard
salt (to taste)
pepper (to taste)

Steps:

  • POTATO PANCAKES
  • In a large bowl, add all of the ingredients.
  • Stir them all together to combine. Set aside and prep the sauce (if you're using this sauce, if you're not, go ahead and skip over to frying them in pan).
  • AIOLI SAUCE
  • In a medium bowl, add the sauce ingredients. Stir them all together and combine well. Taste and season with salt and pepper, as needed.Set out a medium bowl. Measure all the ingredients into the bowl.
  • Cover and refrigerate until ready to use.
  • Refrigerate for up to 1 week.
  • In a large bowl, mix all of the ingredients together until well combined.
  • The mixture should be thick and should hold its shape. If it's not thick enough, add a tablespoon of flour at a time (depending on the consistency of your mashed potatoes)
  • COOK POTATO PANCAKES
  • Use an ice cream scoop or spoon, scoop out the mixture into 6 portions. Roll each portion into a ball and form it into patties or cakes which are about 1/2- inch in thickness.
  • Place remaining flour in a shallow dish and dredge each pancake lightly in flour; set aside.
  • Heat the oil in a large skillet (cast iron is great for this recipe if you have one) on medium heat. Make sure you use enough oil to coat the entire bottom of the pan (start with 4 tablespoons and if not enough, add a bit more).
  • Add the potato pancakes into the hot oil, three at a time, don't overcrowd the pan. Gently flatten with the back of a rubber spatula.
  • Cook the patties until bottom is browned and sides are set.
  • Carefully flip the pancakes and cook for another 3 to 4 minutes, until browned and cooked through.
  • When you flip, be sure that the entire spatula is under the pancake. If you use just the front of the spatula you'll end up breaking the pancake as you flip it. You have to fully support the entire underside of the pancake to make a nice flip.
  • Repeat with the rest of the patties .
  • Serve immediately with the aioli sauce or sour cream (use your favorite dairy-free if you're dairy-free).
  • These potato pancakes are best served hot. But they're also still delicious warm.

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

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.

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

POTATO PANCAKES II



Potato Pancakes II image

Crispy, golden and cheesy! Good use of leftover mashed potatoes. This recipe is very versatile: you can add minced garlic, chives, or 1/4 cup of any shredded raw vegetable, or substitute the cheese with a tablespoon of sugar and serve with maple syrup.

Provided by Deanne

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 5

2 cups mashed potatoes
1 egg, beaten
1 teaspoon salt
¼ cup shredded Cheddar cheese
1 tablespoon butter

Steps:

  • In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 23.9 g, Cholesterol 83.5 mg, Fat 14.5 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6.3 g, Sodium 1350.4 mg, Sugar 2.2 g

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

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.

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Top Asked Questions

How to make mashed potatoes pancakes?
In a large mixing bowl, stir together the mashed potatoes, cheese, scallions, egg and flour until combined. To make equal size pancakes, use an ice cream scoop or 1/4 cup measuring cup. Gently flatten the ball into a thick pancake with your hands. Place bread crumbs in a bowl. Take one potato cake and dredge in bread crumbs; place in frying pan.
How to cook leftover mashed potatoes?
Instructions Add the leftover mashed potatoes to a large bowl. 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.
What is the best way to make mashed potatoes and cheese?
In a large bowl, stir together the mashed potatoes, egg, ¾ cup cheddar cheese and 2 tablespoons chopped chives. Season the mixture with salt and pepper. Using an ice cream scoop, divide the potato mixture evenly into the prepared muffin pan, packing the potatoes down into each cup.
How to make mashed potatoes muffins?
Instructions. In a large bowl, stir together the mashed potatoes, egg, 3/4 cup cheddar cheese and 2 tablespoons chopped chives. Season the mixture with salt and pepper. Using an ice cream scoop, divide the potato mixture evenly into the prepared muffin pan, packing the potatoes down into each cup. Bake the muffins for 30 to 35 minutes...

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