POTATO PANCAKES RECIPE FROM MASHED POTATOES RECIPES

Name: Leftover Mashed Potato Pancakes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 2 cups mashed potatoes (approximately); 1 -2 egg; 1/4 cup flour; salt; pepper; garlic; onion (optional); chives (optional); cheese (optional); oil or Crisco, for frying; sour cream (optional) or applesauce, for garnish (optional)

LEFTOVER MASHED POTATO PANCAKES RECIPE - FOOD.COM

Leftover Mashed Potato Pancakes Recipe - Food.com image

This recipe was recently submitted to a news group to which I belong. I think it is very good and hope you like it, too. Preparation time in the kitchen is just a few minutes. When the big meal is through, this is a tasty way to use up the leftover mashed potatoes.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 cups mashed potatoes (approximately)
1 -2 egg
1/4 cup flour
salt
pepper
garlic
onion (optional)
chives (optional)
cheese (optional)
oil or Crisco, for frying
sour cream (optional) or applesauce, for garnish (optional)

Steps:

Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
Make sure the mixture is not too thin.
Pour 1/4 cup batter into hot pan; brown on both sides.
Enjoy with sour cream or applesauce.
Enjoy!

Nutrition Facts : Calories 266.9, FatContent 3.7, SaturatedFatContent 1.4, CholesterolContent 97.2, SodiumContent 670, CarbohydrateContent 49, FiberContent 3.6, SugarContent 3.3, ProteinContent 8.8

CHEESY LEFTOVER MASHED POTATO PANCAKES RECIPE | KELLY ...

Cheesy Leftover Mashed Potato Pancakes Recipe | Kelly ... image

Provided by Kelly Senyei

Categories main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

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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