CHEESY LEFTOVER MASHED POTATO PANCAKES
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
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 MASHED POTATO PANCAKES
These Cheesy Mashed Potato Pancakes are one of the best ways to use up leftover mashed potatoes! Just 5 ingredients and a few minutes prep.
Provided by Ashley Fehr
Categories Side Dish
Time 28m
Number Of Ingredients 6
Steps:
- In a medium pot, place potatoes in cold water and bring to a boil over high heat. Reduce to medium heat and simmer for about 10 minutes, until tender. Mash well and cool to room temperature. (*see notes for using leftover mashed potatoes).
- In a large bowl, combine mashed potatoes, egg, cheese, onion and salt.
- Heat a griddle or large frying pan to medium-high and spray with non-stick spray. Scoop potato mixture onto hot griddle and press down to flatten.
- Let cook for 4-5 minutes until very golden and crispy, then flip and cook another 4-5 minutes until golden brown. Serve with sour cream, cheese and green onions or top as desired.
Nutrition Facts : Calories 92 kcal, Carbohydrate 10 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 266 mg, Fiber 1 g, ServingSize 1 serving
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.
CHEESY POTATO PANCAKES RECIPE (VIDEO)
Cheesy potato pancakes are the best way to use up leftover mashed potatoes and yes it is absolutely worth it to make mashed potatoes just for this recipe!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 40m
Number Of Ingredients 8
Steps:
- Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead.
- In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 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, 1/3" 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. I usually have 2 skillets going at once to finish sooner.
Nutrition Facts : Calories 270 kcal, Carbohydrate 32 g, Protein 10 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 42 mg, Sodium 264 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHEESY POTATO PANCAKES
Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.
Provided by Charlene Luzum
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Mix together potatoes, eggs, and milk in a large bowl.
- Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
- Heat corn oil and butter in a large skillet over medium heat.
- Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
- Drain cooked pancakes on paper towel-lined plate.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g
MY CRISPY MASHED POTATO PANCAKE
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
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 POTATO PANCAKES RECIPE BY TASTY
Here's what you need: yukon gold potato, yellow onion, eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack cheese, breadcrumb meal, olive oil, sour cream, green onion
Provided by Chris Salicrup
Categories Breakfast
Yield 8 servings
Number Of Ingredients 13
Steps:
- Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
- Set aside and grate the onion.
- Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
- Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
- Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
- Serve with sour cream and green onions on top, and enjoy!
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 33 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams
CHEESY MASHED POTATO PANCAKES
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
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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