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SideChef
Recipes
Leftover Mashed Potato Pancakes
Recipe

9 INGREDIENTS • 5 STEPS • 30MINS

Leftover Mashed Potato Pancakes

The perfect solution for your Thanksgiving leftover mashed potatoes! Have these crunchy, cheesy potato pancakes on your table in under 30 minutes. Add more cheese or even some leftover turkey. We love them served with sour cream and some cranberry sauce, the most perfect creation made with Bob Evans Original Mashed Potatoes.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
The perfect solution for your Thanksgiving leftover mashed potatoes! Have these crunchy, cheesy potato pancakes on your table in under 30 minutes. Add more cheese or even some leftover turkey. We love them served with sour cream and some cranberry sauce, the most perfect creation made with Bob Evans Original Mashed Potatoes.
30MINS
Total Time
$1.53
Cost Per Serving
Ingredients
Servings
4
us / metric
All-Purpose Flour
3/4 cup
Egg
1
Egg, lightly beaten
Shredded Cheddar Cheese
1/2 cup
Shredded Cheddar Cheese
plus more to taste
Scallion
3 Tbsp
Chopped Scallions
plus more for garnish
Salt
to taste
Vegetable Oil
as needed
Vegetable Oil
for frying
Sour Cream
to taste
Sour Cream
for serving
Cranberry Sauce
to taste
Cranberry Sauce
for serving
Nutrition Per Serving
VIEW ALL
Calories
358
Fat
16.7 g
Protein
11.2 g
Carbs
43.3 g
Add to plan
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Leftover Mashed Potato Pancakes
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

Store leftovers in an airtight container for up to 4 days. To reheat, add to a pan with a splash of oil and re-crisp.
Cooking InstructionsHide images
step 1
In a large mixing bowl, combine the Bob Evans Original Mashed Potatoes (2 cups), All-Purpose Flour (4 Tbsp), Egg (1), Shredded Cheddar Cheese (1/2 cup), and Scallions (3 Tbsp) until just mixed. It should form into a ball easily and not be too sticky. If it seems dry, add a splash of water. If it seems too sticky, add some more flour.
step 2
Flour your hands. Form the mixture into 6-8 patties, sprinkling both sides with more All-Purpose Flour (1/2 cup) as you go, this will help the pancakes crisp up. Add more flour as needed to prevent sticking.
step 3
Heat up a frying pan over medium-high heat. Add a generous splash of Vegetable Oil (as needed), at least 3 Tbsp. When the pan is hot, add the patties 2-3 at a time and cook until crispy and golden brown, 3-5 minutes per side. If they are beginning to get too dark, lower the heat. Add more oil as needed.
step 4
Transfer to a paper towel-lined tray and sprinkle with Salt (to taste).
step 5
Serve warm, garnished with scallions, and with Sour Cream (to taste), and Cranberry Sauce (to taste) on the side.
step 5 Serve warm, garnished with scallions, and with Sour Cream (to taste), and Cranberry Sauce (to taste) on the side.
Tags
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Appetizers
Snack
Shellfish-Free
Dinner
Vegetarian
Potatoes
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