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Mashed Potato Pancakes

Mashed Potato Pancakes! Looking to use up your leftover mashed potatoes? Transform them into irresistible crispy pancakes filled with cheese and onion. Top it off with a dollop of sour cream for the perfect finishing touch.

Mashed Potato Pancakes- Big Green House

Ingredients Needed

  • Mashed potatoes
  • Cheddar cheese
  • Flour
  • Egg
  • Salt + Pepper + Mincced onion
  • Breadcrumbs
Mashed Potato Pancakes- Big Green House


Can I Double This Recipe?

  • Yes. This recipe can easily be doubled. I was able to get about 9- 3 inch pancakes from 3 cups of leftover mashed potatoes.
  • With that said, you can make bigger or smaller pancakes. Simply adjust your frying time.

Can I Use Another Type of Cheese?

Of course! We always have sharp cheddar in our fridge, so, that is my go-to cheese. However, these will work with just about any flavor.

How Do I Freeze These?

Let them cool completely. Then, store in a freezer safe, covered storage container or bag. They will be good for 2-3 months.

Mashed Potato Pancakes- Big Green House

A look back

linking up and weekend potluck

Yield: approx 9 pancakes

Mashed Potato Pancakes

Mashed Potato Pancakes- Big Green House
Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 3 cups mashed potatoes
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup flour
  • 1 egg
  • 1 TBSP minced onion
  • salt/pepper, to taste preference
  • 1/2 cup breadcrumbs
  • Oil, for pan

Instructions

  1. In a shallow dish, add breadcrumbs. Set aside.
  2. In a skillet, add enough oil to cover a half of an inch deep. Let the oil heat up while you are preparing the pancakes. You want your temperature set at medium-high heat.
  3. In a bowl, mix together mashed potatoes, cheese, flour, egg, minced onion, salt and pepper.
  4. Scoop about 1/4 cup of the mixture and roll into a ball. Lightly press it down into a pancake. You want them to be about 1/2 inch in thickness. Then, dredge the pancake in the breadcrumbs. Continue with the remaining potato mixture.
  5. Cook each pancake in the heated oil for 2-3 minutes on each side or until they are golden brown. Let them drain on a paper napkin or paper towel before serving.

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Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 164Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 391mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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One Comment

  1. Your awesome post is featured on Full Plate Thursday, 671. Thanks so much for sharing with us and hope you will come back soon!
    Miz Helen

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