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 reinvented Thanksgiving leftover creation to have for family breakfast!
, lightly beaten
Shredded Cheddar Cheese
In a large mixing bowl, combine
Mashed Potatoes (2 cups)
All-Purpose Flour (1/4 cup)
Shredded Cheddar Cheese (1/2 cup)
Scallions (3 Tbsp)
until just mixed. It should form into a ball easily and not be too sticky.
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.
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.
Transfer to a paper towel-lined tray and sprinkle with
Salt (to taste)
Serve warm, garnished with scallions, and with
Sour Cream (to taste)
Cranberry Sauce (to taste)
on the side.
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.
Nutrition Per Serving
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