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Best Ever Crispy Mashed Potato Pancakes
These delicious Mashed Potato Pancakes are soft and creamy on the inside, yet crispy on the outside, offering the perfect balance.
Ingredients
- 2 cups of mashed potatoes (preferably leftovers)
- 1 large Egg
- 1⁄4 Cup of flour plus more for dusting
- 2 green onions, finely chopped
- 1⁄2 Cup of grated cheddar cheese
- salt and pepper to taste
- 21⁄2 tbls of vegetable oil for frying
- Optional toppings: sour cream, extra cheese or bacon bits
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Directions
In a large bowl, combine mashed potatoes, egg, flour, green onions, and grated cheddar cheese. Make sure to mix the ingredients well until a sticky dough is formed. For better flavor, I recommend using leftover mashed potatoes, they already have added flavors like butter, cream or garlic that make these pancakes extra tasty.
Season the mixture with salt and pepper, and stir until everything is properly incorporated. Don't be afraid to adjust the seasonings to your liking, these pancakes are forgiving.
Scoop approximately 1/4 cup of the potato mixture and form it into a pancake shape. For uniformity, I always use a 1/4-cup measuring cup to ensure all pancakes are equal size.
Dust each pancake lightly with flour. This step essentials to keep the pancakes from sticking to the pan and adds a delightful crust on the outside.
Heat vegetable oil in a large non-stick skillet over medium-high heat. Add pancakes and cook about 3-4 minutes per side, or until golden brown and crispy. Make sure not to overcrowd the pan for easier flipping and crispier outcome.
Serve hot, with your favorite toppings like sour cream, extra cheese, or bacon bits.
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TammersBest Ever Crispy Mashed Potato Pancakes
These delicious Mashed Potato Pancakes are soft and creamy on the inside, yet crispy on the outside, offering the perfect balance.
In a large bowl, combine mashed potatoes, egg, flour, green onions, and grated cheddar cheese. Make sure to mix the ingredients well until a sticky dough is formed. For better flavor, I recommend using leftover mashed potatoes, they already have added flavors like butter, cream or garlic that make these pancakes extra tasty.
Season the mixture with salt and pepper, and stir until everything is properly incorporated. Don't be afraid to adjust the seasonings to your liking, these pancakes are forgiving.
Scoop approximately 1/4 cup of the potato mixture and form it into a pancake shape. For uniformity, I always use a 1/4-cup measuring cup to ensure all pancakes are equal size.
Dust each pancake lightly with flour. This step essentials to keep the pancakes from sticking to the pan and adds a delightful crust on the outside.
Heat vegetable oil in a large non-stick skillet over medium-high heat. Add pancakes and cook about 3-4 minutes per side, or until golden brown and crispy. Make sure not to overcrowd the pan for easier flipping and crispier outcome.
Serve hot, with your favorite toppings like sour cream, extra cheese, or bacon bits.
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