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.
LEFTOVER MASHED POTATO PANCAKES
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
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
Leftover mashed potatoes are transformed into cheesy, savory pancakes with a fluffy interior and a crispy exterior. Make them for breakfast, serve them as a side or enjoy as a snack.
Provided by Nick Evans
Categories Brunch
Time 40m
Number Of Ingredients 9
Steps:
- Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.
Nutrition Facts : Calories 542 kcal, Carbohydrate 27 g, Cholesterol 77 mg, Fiber 2 g, Protein 11 g, SaturatedFat 9 g, Sodium 710 mg, Sugar 2 g, Fat 44 g, UnsaturatedFat 0 g
LEFTOVER MASHED POTATO PANCAKES
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
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
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BEST LEFTOVER MASHED POTATO PANCAKES - COPYKAT RECIPES
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- Peel potatoes and then grate them. Place grated potatoes into a bowl filled with water. Grate onion and also place into a bowl with the potatoes. Soak the potatoes for about 5 minutes or so. Mix together flour and egg in a large bowl until well blended. Season flour mixture with black pepper and salt. Drain water from potatoes and squeeze potatoes dry with your hands.
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