Turn surplus spuds into hot, crispy, cheesy delights
BY LEAH PEREZ
Turn surplus spuds into hot, crispy, cheesy delights with these mashed potato pancakes. Whether you have a supply of leftover mashed potatoes from Thanksgiving dinner or you want to whip up a batch of creamy mashed potatoes just for these pancakes, this craveable potato side dish is an excellent recipe to keep on hand. They are perfect any time of day; serve them up for breakfast with cream cheese and lox, at dinner snuggled next to a grilled steak, or as an appetizer with plenty of tangy sour cream!
Why are my mashed potato pancakes falling apart?
This recipe includes 4 ingredients that ensure your mashed potato pancakes will not fall apart. The baking world’s favorite binder—the humble egg—distributes itself throughout the batter and solidifies beautifully when cooked. Don’t worry, it doesn’t taste eggy! Flour absorbs some of the excess moisture from the milk and butter that is likely in your leftover mashed potatoes, a main culprit in pancakes that fall apart. It also provides protein and starch that helps the egg hold everything together. Melty cheddar cheese acts as the most delicious binder in the potatoes. Finally, a nice coating of breadcrumbs on the outside of each patty keeps everything contained and makes for a crunchy bite! Don’t want to use breadcrumbs? These potato pancakes have so many nifty binding ingredients, they aren’t necessary!
How long can you save mashed potatoes?
Leftover mashed potatoes will only last in the fridge for up to 5 days. Extend their life by freezing your mashed potatoes for up to 1 month
Ingredients
- 2 c.leftover mashed potatoes
- 1large egg
- 1/3 c.all-purpose flour, plus more as needed
- 1/2 tsp.kosher salt, plus more for sprinkling
- 1/4 tsp.ground black pepper
- 1 c.shredded cheddar cheese
- 2finely chopped green onions, plus more for sprinkling
- 1 c.panko breadcrumbs
- Vegetable oil, for frying
- Sour cream, to serve
Directions
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- 1In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.
- 2Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate.
- 3To a large cast-iron skillet over medium-high heat, add oil until it covers the bottom of the skillet by about ¼ inch. Heat the oil to 350°F. Fry the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.
- 4Drain the pancakes on paper towels and sprinkle with salt. Serve hot, with a sprinkle of green onion and a dollop of sour cream.
https://www.thepioneerwoman.com/food-cooking/recipes/a44776040/mashed-potato-pancakes-recipe/
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