Go Back
+ servings
potato pancakes
Print

Mashed Potato Pancakes

Mashed Potato Pancakes are the best way to use up leftover mashed potatoes!  These potato cakes are easy, creamy, cheesy and make a great dinner or breakfast!
 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Pancakes
Calories 134kcal
Author Nichole

Ingredients

  • 6 Slices Bacon Cooked and Crumbled, Optional
  • 1 Large Egg
  • 3 Cups Leftover Cold Mashed Potatoes
  • ¼ Cup Shredded Cheddar Cheese
  • ¼ Cup Shredded Parmesan Cheese
  • 1 Cup All Purpose Flour DIVIDED
  • 4 Green Onions Sliced
  • Salt and Pepper to taste
  • Garlic Powder to taste
  • 3 Tablespoons Butter
  • Sour Cream for serving

Instructions

  • Crack the egg into a large mixing bowl and whisk until frothy.
  • Add in the mashed potatoes, bacon, both cheeses, ½ cup of the flour, green onions, and seasonings to taste. Stir the mixture together until well combined.
  • Pour the other ½ cup of flour into a shallow bowl.
  • Divide the mashed potato mixture into 12 portions. Roll each piece into a ball and then flatten into a pancake.
  • Dredge each pancake lightly in the extra flour.
  • Heat the butter in a large skillet over medium heat.
  • Fry the pancakes in batches for about 2-3 minutes per side, until golden brown.
  • Serve immediately with sour cream if desired.

Notes

NOTE ON MASHED POTATOES:  Taste your cold mashed potatoes again before making this recipe.  Feel free to add extra salt, pepper, garlic, onion powder, smoked paprika, or herbs to your own personal taste.

Nutrition

Serving: 1Pancake | Calories: 134kcal | Carbohydrates: 9g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 150mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg