Potato pancakes, also known as potato pancakes, present a delightful solution for repurposing surplus mashed potatoes from Thanksgiving, holiday dinners, or any festive gatherings. These crispy yet creamy delights offer an ingenious way to transform leftovers into a tasty treat that appeals to both adults and kids alike. In this comprehensive guide, we’ll explore the intricacies of crafting the perfect Potato pancakes.
PREPARATION TIME
Ingredients
2 cups leftover mashed potatoes (cold/chilled)
1/2 cup shredded cheddar cheese (plus extra for toppings)
3 green onions, chopped (reserve some for toppings)
2 tablespoons all-purpose flour
1 egg, beaten
1-2 tablespoons milk
Salt and pepper, to taste
Sour cream (optional, for topping)
Vegetable oil or shortening for frying
Directions
In a large mixing bowl, combine cold leftover mashed potatoes, shredded cheese, chopped green onions, and flour (reserve some green onions for toppings).
Add the beaten egg and stir until well combined.
Incorporate 1 tablespoon of milk, adjusting as needed to achieve a thick consistency for shaping potato patties.
Season with salt and pepper to taste.
Lightly flour your hands and shape the mashed potato mixture into small round pancake shapes, about 3-4 inches in diameter.
Heat 2-3 tablespoons of vegetable oil or shortening in a large frying pan over medium-high heat.
Carefully place the potato cakes in a single layer into the hot oil and fry for approximately 5 minutes or until golden brown and crispy. Flip and fry the other side.
Transfer the fried potato cakes to a paper plate lined with paper towels to drain excess oil.
Serve warm or at room temperature. For loaded potato cakes, top with sour cream, shredded cheese, and chopped green onions.
Notes
Store leftover cooked potato cakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories:140kcal
Carbohydrates:11g
Protein:4g
Fat:9g
Sodium:270mg
Fiber:1g
Sugar:1g
