Easy Leftover Mashed Potato Pancakes Recipe
Got leftover taters? Use this easy leftover mashed potato pancakes recipe to make crispy on the outside and fluffy on the inside pancakes. Perfect side dish!
Servings 9 potato pancakes
Calories 103kcal
Ingredients
- 3 cups mashed potatoes or leftover colcannon, chilled
- ½ cup all-purpose flour (can subsitute out almond, potato, rice, or other gluten free flour)
- 1 egg, beaten
- oil for frying (vegetable, avocado, etc)
optional additional ingredients to add to potato mixture: any cooked meats or vegetables, cheese, and/or spices.
accompaniments for cooked pancakes: chopped green onions, sour cream, or applesauce.
Instructions
- Place the mashed potatoes in a large bowl (I used leftover colcannon). Gently mix in the flour and beaten egg (and any additional ingredients if using).
- Form mixture into 9 pancakes and place them on a plate. Cover and refrigerate the potato pancakes until ready to use.
- In a large cast iron skillet or suitable frying pan, heat about ½ inch of oil over medium-high heat to 365F/185C degrees. Add 3 pancakes at a time to the hot oil, being careful not to crowd pan. Shallow fry for about 5 minutes on one side, then flip over and cook 5 minutes on the other side, until cakes are brown and crispy.
- Remove the finished pancakes to a baking sheet lined with a cooling rack or paper towels and keep warm in a 200F/93C degree oven. Repeat process with remaining potato mixture until all the pancakes are made.
- Sprinkle the pancakes with the chopped green onions and serve with sour cream, applesauce, etc.
Nutrition
Calories: 103kcal | Carbohydrates: 21g | Protein: 3g | Cholesterol: 18mg | Sodium: 27mg | Potassium: 233mg | Fiber: 1g | Vitamin A: 25IU | Vitamin C: 16.2mg | Calcium: 8mg | Iron: 0.6mg