Leftover Mashed Potato Pancakes with Cheddar, Scallions, and Cranberry Sauce Recipe

Introduction

Leftover mashed potato pancakes are a quick and delicious way to transform yesterday’s mash into a crispy, cheesy treat. Perfect for breakfast, lunch, or a comforting snack, these pancakes are easy to make and wonderfully satisfying.

Ingredients

• 2 cups Mashed Potatoes
• 3/4 cup All-Purpose Flour
• 1 Egg
• 1/2 cup Shredded Cheddar Cheese
• 3 tablespoons Scallion, chopped
• Salt, to taste
• Vegetable Oil, as needed for frying
• Sour Cream, to taste (for serving)
• Cranberry Sauce, to taste (for serving)

Instructions

1. Step 1: In a large mixing bowl, combine the mashed potatoes, 1/4 cup of the flour, egg, shredded cheddar cheese, and chopped scallions. Mix just until combined; the mixture should form a ball and not be too sticky.
2. Step 2: Flour your hands and form the mixture into 6 to 8 evenly sized patties. Sprinkle both sides of each patty with the remaining 1/2 cup of flour to help them crisp up while cooking. Add more flour if the mixture is too sticky.
3. Step 3: Heat a frying pan over medium-high heat and add at least 3 tablespoons of vegetable oil. Once hot, add 2 to 3 patties at a time. Cook each side for 3 to 5 minutes until golden brown and crispy. Adjust the heat if they brown too quickly, and add more oil as needed.
4. Step 4: Transfer cooked pancakes to a paper towel-lined tray and sprinkle lightly with salt.
5. Step 5: Serve warm, garnished with additional scallions, and with sour cream and cranberry sauce on the side for dipping.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or smoked paprika to the batter before cooking.
• Try mixing in cooked bacon or finely diced ham for a meaty variation.
• If the mashed potatoes are very wet, squeeze out excess moisture with a clean kitchen towel before mixing.
• Swap cheddar for mozzarella or a spicy pepper jack cheese for a different taste.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispness, or use a toaster oven. Avoid microwaving if you want to keep them crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes without cheese?

Yes, you can omit the cheese, but it adds flavor and helps bind the pancakes. Consider adding an extra teaspoon of flour or an additional egg if leaving cheese out.

What can I use instead of scallions?

Chives, finely chopped onions, or shallots work well as substitutes to add a mild onion flavor.

Leftover Mashed Potato Pancakes with Cheddar, Scallions, and Cranberry Sauce Recipe

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★★★★★

4.9 from 87 reviews

• Author: Cleo
• Total Time: 25 minutes
• Yield: 6 to 8 pancakes 1x
• Diet: Vegetarian

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Description

These Leftover Mashed Potato Pancakes are a delicious and creative way to transform your leftover mashed potatoes into crispy, golden pancakes. Packed with cheddar cheese and scallions, they’re perfect as a savory snack or side dish, served warm with sour cream and cranberry sauce for a delightful contrast of flavors.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 2 cups Mashed Potatoes
• 3/4 cup All-Purpose Flour, divided
• 1 Egg
• 1/2 cup Shredded Cheddar Cheese
• 3 tablespoons Scallion, chopped
• Salt, to taste

For Cooking

• Vegetable Oil, as needed (at least 3 tablespoons)

For Serving

• Sour Cream, to taste
• Cranberry Sauce, to taste

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Instructions

1. Mix Ingredients: In a large mixing bowl, combine 2 cups of mashed potatoes, 1/4 cup of all-purpose flour, 1 egg, 1/2 cup shredded cheddar cheese, and 3 tablespoons of chopped scallions. Mix until just combined, forming a dough-like mixture that holds together without being too sticky.
2. Form Patties: Lightly flour your hands and form the mixture into 6 to 8 evenly sized patties. Sprinkle both sides of each patty with additional flour (up to 1/2 cup total) to help achieve a crispy exterior and prevent sticking during cooking.
3. Heat Oil and Cook: Preheat a frying pan over medium-high heat and add at least 3 tablespoons of vegetable oil. Once hot, cook 2 to 3 patties at a time, frying each side for 3 to 5 minutes until they turn crispy and golden brown. Adjust heat as necessary to avoid burning and add more oil if needed.
4. Drain and Salt: Transfer cooked pancakes to a paper towel-lined tray to drain excess oil. Sprinkle with salt to taste while still warm.
5. Serve: Serve the potato pancakes warm, garnished with extra scallions if desired. Offer sour cream and cranberry sauce on the side for dipping and added flavor contrast.

Notes

• Use cold leftover mashed potatoes for best results.
• If the mixture is too sticky, add a little more flour to help it hold shape.
• Ensure the oil is hot enough before frying to get a crispy crust.
• Can be reheated in a skillet or oven for best texture.
• Vegetarian friendly but not vegan due to egg and cheese.
• Can easily be doubled for larger servings.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Frying
• Cuisine: American

Keywords: mashed potato pancakes, leftover mashed potatoes, potato fritters, cheddar cheese pancakes, savory pancakes, easy snack