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 reinvented Thanksgiving leftover creation to have for family breakfast!

Total Time

30min

4.8

12 Ratings

Author: SideChef

Servings:

Ingredients

•

2 cups

Mashed Potatoes , chilled

•

3/4 cup

All-Purpose Flour , divided

•

Eggland's Best Classic Egg , lightly beaten

•

1/2 cup

Shredded Cheddar Cheese

•

3 Tbsp

Chopped Scallions

•

to taste

Salt

•

as needed

Vegetable Oil

•

to taste

Sour Cream

•

to taste

Cranberry Sauce

Cooking Instructions

In a large mixing bowl, combine Mashed Potatoes (2 cups) , All-Purpose Flour (4 Tbsp) , Eggland's Best Classic 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.

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) , and Cranberry Sauce (to taste) on the side.

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.

Nutrition Per Serving

CALORIES

358

FAT

16.7 g

PROTEIN

11.2 g

CARBS

43.3 g