Cheesy Leftover Mashed Potato Pancakes Recipes

CHEESY LEFTOVER MASHED POTATO PANCAKES

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.

CHEESY LEFTOVER MASHED POTATO PANCAKES

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.

CHEESY LEFTOVER MASHED POTATO PANCAKES

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

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

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.