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
CHEDDAR PANCAKES
Steps:
- In a bowl, combine the flour, sugar, baking powder, salt and nutmeg. Combine the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Stir in cheese., Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with applesauce if desired.
Nutrition Facts :
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
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
CHEESY PARMESAN POTATO PANCAKES
Rose's potato pancakes are a delicious and great use of leftover mashed potatoes. They are crispy outside, with a warm, creamy, and cheesy center. Adding Parmesan cheese and garlic gives these potato pancakes tons of flavor. Yum!
Provided by Rose Mary Mogan
Categories Pancakes
Time 20m
Number Of Ingredients 9
Steps:
- 1. In a large bowl add the cold mashed potatoes, flour, and chopped chive. Add salt and pepper. Stir to blend together.
- 2. Now add in the garlic juice, about half of the milk, and large egg. Stir until blended together. Instead of grated onions, I chose to use pure garlic juice I had ordered from Amazon.
- 3. Now add in the Parmesan cheese shreds and stir again.
- 4. Add additional milk if you prefer a thinner pancake.
- 5. Add olive or canola oil to large skillet and heat over medium-high heat. Then using a scoop or large spoon, spoon batter into the heated skillet. Allow to cook about 3-4 minutes per side till golden brown.
- 6. Remove from skillet top with butter, and sour cream or apple sauce, or both if desired while they are still hot. Serve and enjoy.
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 STUFFED PANCAKES
Use cheeseboard leftovers to make these cheesy pancakes. They're great for Boxing Day or a New Year's Day brunch, and you can make them with just five ingredients
Provided by Esther Clark
Categories Brunch, Lunch
Time 10m
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Heat the oven to 180C/160C fan/gas 4. Heat the mascarpone in the microwave for 1-2 mins, or until loosened. Stir in the chives and half of the grated hard cheese, then season generously with black pepper and a good pinch of salt.
- Line a baking sheet with baking parchment. Spread the mascarpone mixture over half of each of the pancakes, then top with the ham, if using (or if using salmon, top the pancakes with it just before serving instead). Fold the pancakes in half, then in half again to create a triangle shape and transfer to the baking sheet. Sprinkle over the remaining grated cheese and bake for 15 mins, or until golden and bubbling. Sprinkle over some chives to serve.
Nutrition Facts : Calories 612 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 2.4 milligram of sodium
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