Need an idea for what to do with all those leftover mashed potatoes? Try these cheesy potato pancakes for a different twist on your classic mashed potato.
Prep Time10 minutesminutes
Cook Time5 minutesminutes
Total Time15 minutesminutes
Yield 16pancakes
5 from 2 votes
Ingredients
3cupsmashed potatoes
1cupshredded Mexican cheese
1largeegg
2Tbspgreen onionssliced
1/4cupall-purpose flour
For Dredging & Frying:
1/2cupall-purpose flour
1/2cupvegetable oil
Instructions
In a large bowl, mix together mashed potatoes, cheese, egg, green onions, and flour until combined. Mixture should be thick and able to grab and roll into ball with hands. If it is not, then add a little more flour, a little at a time until desired consistency is reached.
In a cast iron skillet, add vegetable oil and heat over medium. Then add 1/2 cup flour to bowl or shallow dish for dredging.
Divide potato mixture into 16 portions and, using your hands, roll each into a ball and them flatten into pancake form. Dredge in flour and then carefully place into hot oil.
Fry pancakes for 2-3 minutes per side or until golden brown and crispy - adding more oil to the pan as needed for more.
Remove and place on paper towel-lined plate and sprinkle with salt and pepper, if desired.
Serve warm topped with sour cream, extra cheese, and more green onions, if desired.