Crispy pan-fried pancakes made from leftover mashed potatoes, mixed with cheese and green onions, coated in panko breadcrumbs for extra crunch. Perfect for using up leftovers!

american

Nutrition

Provides moderate calories with protein from eggs and cheese, carbohydrates from potatoes, and some fiber from green onions.

Calories	240 kcal
Energy	1004 kJ
Protein	7 g
Total Fat	12 g
Saturated Fat	4 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	5 g
Cholesterol	36 mg
Carbohydrate	23 g
Sugars	2 g
Dietary Fibre	1 g
Sodium	356 mg

*per serving

VegetarianHalalNut FreePeanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

vegetariansidequick & easyfamily friendlystovetop

Mashed Potato Pancakes

The Pioneer Woman (Leah Perez)

8

Name: Mashed Potato Pancakes — Tasty Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 cup Mashed Potatoes (leftover); 1 large Egg; 0.333 cup All-purpose Flour (plus more as needed); 0.5 teaspoon Kosher Salt (plus more for sprinkling); 0.25 teaspoon Ground Black Pepper; 1 cup Cheddar Cheese (shredded); 2 Green Onions (finely chopped, plus more for sprinkling); 1 cup Panko Breadcrumbs; Vegetable Oil (for frying); Sour Cream (to serve)

servings

0

per serve

0

minutes

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Ingredients

2 cup Mashed Potatoes leftover

1 large Egg

0.333 cup All-purpose Flour plus more as needed

0.5 teaspoon Kosher Salt plus more for sprinkling

0.25 teaspoon Ground Black Pepper

1 cup Cheddar Cheese shredded

2 Green Onions finely chopped, plus more for sprinkling

1 cup Panko Breadcrumbs

Vegetable Oil for frying

Sour Cream to serve

Equipment

Large bowl

Shallow bowl

Cast-iron skillet

Paper Towels

Plate

Instructions

In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.

Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate.

To a large cast-iron skillet over medium-high heat, add oil until it covers the bottom of the skillet by about 1/4 inch. Heat the oil to 350°F. Fry the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.

Drain the pancakes on paper towels and sprinkle with salt. Serve hot, with a sprinkle of green onion and a dollop of sour cream.