Leftover mashed potato Pancakes

Stack of mashed potato pancakes made with crisp outside and soft cheesy inside. Served with sour cream and chopped green onion on top.

The best thing to make with leftover mashed potatoes - are these pancakes. Easy and simple to make, these savory pan-fried pancakes have a crisp outside and tender inside. Enjoy with sour cream on top.

Course Side Dish, Snack

Cuisine American

Prep Time 10

Cook Time 15

Servings pancakes

Calories 160kcal

Author Subhasmita

Ingredients

2 cup Leftover mashed potatoes ref note
1 cup Shredded Cheddar Cheese
½ cup Flour
6 strips Bacon
3 tablespoon Ranch Seasoning
⅓ cup Chopped Green onion
2 Eggs

Instructions

In a bowl, add all the ingridients.
Heat oil in a skillet. Using a medium ice cream scoop, take out the mixture.
Place it in a skillet. Using a spatula slightly flatten the mixture.
Cook it for 2-3 minutes undisturbed. Once the edges look brown, using a spatula flip and cook for another 2-3 minutes.
Cook 3-4 pancakes in a batch.

Notes

Mashed potatoes, once refrigerated, might become thick. If it is too hard to mix, bring it to room temperature for easier to handle.
If the mixture is too runny, refrigerate it for 30 minutes to slightly thicken.
Even after refrigerating, if it's runny, add a couple of tablespoons of breadcrumbs. Avoid adding too much flour.

Nutrition