Leftover Mashed Potato Pancakes
Crispy golden brown Leftover Mashed Potato Pancakes are a quick and easy way to recreate leftover mashed potatoes
Ingredients
- 4 cups mashed potatoes (this equals 1 x 1.5 lbs bag of The Little Potato Company potatoes)
- 2-8 tbsp milk OR cream OR broth
- 2 tbsp unsalted butter, divided OR olive oil
- 1/2 cup grated cheddar cheese optional
- 1 medium green onion, thinly sliced white and green pieces divided
Instructions
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In a large non-stick frying pan, melt 1 tbsp butter over medium heat.
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While melting butter, in a large bowl, mix together (or mash together) mashed potatoes, milk, remaining 1 tbsp of butter (preferably melted and slightly cooled), cheese (if using) and the white pieces of sliced green onion.
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Using a 1/4 cup measure device (or ice cream scoop) add pancakes to heated pan and press down slightly to create a round shaped pancake that is about 1/4" thick.
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Cook without flipping for 10-12 minutes or when the bottom is golden brown and crispy. Allow the other side to cook for 8-10 minutes. Remove from pan and drain on a paper towel lined plate.
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Serve immediately with remaining green onion pieces, sour cream or an egg on top.
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Pancakes can be reheated in the oven for 5-8 minutes at 350° F or in the microwave (although the exterior won't be as crispy in the micro).
Recipe Notes
* simply cut the recipe in half for 6 pancakes.