Description
Leftover mashed potato pancakes are a delicious way to repurpose your leftover mashed potatoes into crispy, golden delights. Perfect for breakfast, snacks, or any meal!
Ingredients
Scale
- 2 cups leftover mashed potatoes
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup finely chopped green onions
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large mixing bowl, combine the leftover mashed potatoes with eggs, flour, chopped green onions, salt, and pepper until well blended.
- Heat 2 tablespoons of oil in a nonstick skillet over medium heat.
- Scoop 1/4 cup of the mixture onto the skillet and flatten slightly with a spatula.
- Cook each pancake for 3-4 minutes per side until golden brown and crispy.
- Transfer cooked pancakes to paper towels to drain excess oil and repeat with remaining batter.
- Serve warm with dips like sour cream or applesauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 pancake (70g)
- Calories: 150
- Sugar: 0g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Customize pancakes by adding herbs like chives or spices such as garlic powder for extra flavor. Store leftover pancakes in an airtight container in the fridge for up to three days; reheat in a skillet until crispy.