CHEESY LEFTOVER MASHED POTATO PANCAKES

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Cheesy Leftover Mashed Potato Pancakes image

Provided by Kelly Senyei

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

3 cups chilled leftover mashed potatoes
2/3 cup shredded Cheddar
2 tablespoons chopped scallions, green and white parts, plus more for garnish
1 large egg, lightly beaten
3 tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Kosher salt
Sour cream, for serving

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.

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