FRYING LEFTOVER MASHED POTATOES RECIPES

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. 

Steps:

• In a large skillet over medium heat, add enough oil to fill pan a third of the way up. In a large bowl, stir potatoes, cheese, egg, chives, hot sauce, and salt until combined. (If your mashed potatoes are a little runny, add flour one tablespoon at a time until you can form dough balls.) 
• Working in batches, scoop heaping tablespoons of mixture and drop into hot oil. Fry until golden on both sides, about 2 minutes per side. 
• Top potatoes with sour cream and chives before serving.