These delicious mashed potato pancakes are a great way to use up leftover mashed potatoes. They can be flavored so many different ways, but we like them best just the way they are.
Here is another older recipe from Food Doodles, that needed bringing back. I’m not saying these pictures are amazing, far from it actually, but they are 1354692x better than my old ones. So I thought I’d repost the recipe to share with you. If you haven’t made potato pancakes with mashed potatoes, now is the time. They are delicious! Just how my mama used to make 🙂
Now there are a couple different ways to make these. I just mix the “batter” up in a bowl and scoop it onto a hot pan with a bit of butter on it. You can however make the pancakes, dredge in a bit of flour and then fry in decent amount of oil. As much as the latter method sounds delicious, I’m a fan of my simpler, probably slightly healthier way. But now you now, and you can decide which way you prefer to do it 🙂 I’ve written down my simpler method in the recipe below! Enjoy!
- 2 C leftover mashed potatoes
- 1 large egg
- Half a bunch of green onions, chopped
- 2 tbsp flour
- salt and pepper to taste
- In a bowl, stir together the mashed potatoes, egg, green onions, flour and salt and pepper to taste until completely combined.
- Heat a skillet over medium heat. When hot, add a little bit of butter to the pan, just enough to cover the whole surface.
- To the pan add large spoonfuls of the potato "batter" and smooth out with the back of the spoon till about a ½ inch thick
- Cook until golden on the bottom, then flip and cook until golden on the other side. Remove from the pan and top with sour cream and more green onions, or ketchup and serve.