EASY POTATO PANCAKES
Pancake

Potato Pancakes

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5.0 from 3 votes

Potato pancakes, also known as potato pancakes, present a delightful solution for repurposing surplus mashed potatoes from Thanksgiving, holiday dinners, or any festive gatherings. These crispy yet creamy delights offer an ingenious way to transform leftovers into a tasty treat that appeals to both adults and kids alike. In this comprehensive guide, we’ll explore the intricacies of crafting the perfect Potato pancakes.

The Best Potato pancakes

Embark on a culinary journey as we delve into the art of frying mashed potatoes, a vintage recipe handed down through generations. Born out of necessity and resourcefulness, this recipe is a testament to turning humble leftovers into a culinary masterpiece. With just a handful of basic ingredients, we’ll show you how to elevate leftover mashed potatoes into a versatile dish suitable for breakfast or as a dinner side.

Ingredients needed:

Leftover mashed potatoes

Shredded cheddar cheese

Egg

Milk

All-Purpose Flour

Green onion

Salt

Pepper

Vegetable oil, olive oil, or shortening for frying

Sour cream (optional, for topping)

How to make:

Unlock the secrets to transforming your leftover mashed potatoes into mouthwatering potato cakes with this step-by-step guide. Whether you’re a seasoned cook or a novice in the kitchen, these instructions will ensure that your potato cakes boast a crispy exterior while maintaining a luscious, creamy center.

Chilled Mashed Potatoes:

Start with refrigerated mashed potatoes to facilitate shaping and maintain the cakes’ structure during frying.

Alternatively, use fresh mashed potatoes, ensuring they are refrigerated before crafting the cakes.

Incorporate Flour:

Flour acts as a binding agent, preventing the potato cakes from becoming too runny.

Ensure a perfect balance of ingredients by not skipping this crucial step.

Size Matters:

Opt for smaller potato cakes, approximately 3 inches in diameter, for that ideal ratio of crispy exterior to creamy interior.

Feel free to adjust the size according to your preference.

Golden Brown Crisp:

Fry the potato cakes over medium heat until they achieve a golden brown and crispy texture on one side.

Flip and repeat the process for the other side.

Tips:

Discover how to elevate the taste of your potato cakes and avoid common pitfalls:

Flavor Boosters:

Experiment with additional ingredients such as parmesan cheese, garlic, fresh herbs, bacon, or bacon bits.

Customize the flavor to your liking by adding chopped garlic, hot sauce, garlic powder, or onion powder.

Tantalizing Toppings:

Elevate your potato cakes with a variety of toppings, including sour cream, cheese, green onions, gravy, bacon bits, sautéed mushrooms, or even a fried egg. Explore a myriad of options to suit your taste preferences.

Potato Pancakes

Recipe by Cookingpoint.net
5.0 from 3 votes
Course: Pancake
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

140

kcal
Total time

15

minutes

Potato pancakes Recipe

Ingredients

  • 2 cups leftover mashed potatoes (cold/chilled)

  • 1/2 cup shredded cheddar cheese (plus extra for toppings)

  • 3 green onions, chopped (reserve some for toppings)

  • 2 tablespoons all-purpose flour

  • 1 egg, beaten

  • 1-2 tablespoons milk

  • Salt and pepper, to taste

  • Sour cream (optional, for topping)

  • Vegetable oil or shortening for frying

Directions

  • In a large mixing bowl, combine cold leftover mashed potatoes, shredded cheese, chopped green onions, and flour (reserve some green onions for toppings).
  • Add the beaten egg and stir until well combined.
  • Incorporate 1 tablespoon of milk, adjusting as needed to achieve a thick consistency for shaping potato patties.
  • Season with salt and pepper to taste.
  • Lightly flour your hands and shape the mashed potato mixture into small round pancake shapes, about 3-4 inches in diameter.
  • Heat 2-3 tablespoons of vegetable oil or shortening in a large frying pan over medium-high heat.
  • Carefully place the potato cakes in a single layer into the hot oil and fry for approximately 5 minutes or until golden brown and crispy. Flip and fry the other side.
  • Transfer the fried potato cakes to a paper plate lined with paper towels to drain excess oil.
  • Serve warm or at room temperature. For loaded potato cakes, top with sour cream, shredded cheese, and chopped green onions.

Notes

  • Store leftover cooked potato cakes in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

  • Calories: 140kcal
  • Carbohydrates: 11g
  • Protein: 4g
  • Fat: 9g
  • Sodium: 270mg
  • Fiber: 1g
  • Sugar: 1g

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