Description
Crispy on the outside and fluffy on the inside, these mashed potato pancakes are the perfect way to transform leftover mashed potatoes into a savory, cheesy treat that’s great for breakfast, brunch, or as a side dish.
Ingredients
- 2 cups (about 450 g) cold mashed potatoes
- 1 large egg
- ½ cup (approx. 60 g) grated cheddar cheese
- 2 tablespoons chopped fresh chives or green onions
- ¼ cup (30 g) all-purpose flour, plus extra if needed
- ½ cup (about 60 g) panko breadcrumbs (for coating)
- Salt and black pepper, to taste
- 2–3 tablespoons olive oil or avocado oil (for frying)
Instructions
- In a large bowl, combine mashed potatoes, egg, cheddar cheese, chives, flour, salt, and pepper. Mix until a cohesive mixture forms.
- Place panko breadcrumbs on a shallow plate. Shape the potato mixture into 6–8 patties, about ¾-inch thick.
- Coat each patty in the panko, pressing gently to adhere.
- Heat oil in a skillet over medium heat. Once hot, add the patties in batches. Press each patty lightly with a spatula to ensure good contact.
- Fry for 2–3 minutes per side, or until golden and crisp. Remove and drain on paper towels.
- Serve hot and crispy with your favorite toppings or sauces.
Notes
- Use cold mashed potatoes for best shaping and texture.
- If the mixture is too wet, add more flour or chill before shaping.
- Panko breadcrumbs give extra crunch but can be skipped for a softer crust.
- Air-fry or bake for a lighter version with less oil.
- Reheat in the oven to maintain crispiness; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
