Mashed Potato Pancakes
These crispy mashed potato pancakes are pure comfort food magic! Anyone who loves golden, cheesy goodness will fall head over heels for these beauties. Plus, they’re the perfect way to turn yesterday’s leftover mashed potatoes into today’s amazing meal.
Recipe Details
Timing & Servings: Active Time: 25 minutes, Total Time: 25 minutes, Serves: 4 people.
Nutrition Profile: Nut-Free, Soy-Free, Vegetarian, Egg-Free.
Nutrition Facts (per serving): 243 Calories, 14g Fat, 24g Carbs, 6g Protein.
Ingredients You’ll Need
Cold mashed potatoes: You’ll need 2 cups of leftover mashed potatoes straight from the fridge. The colder they are, the easier they’ll be to shape into perfect little cakes!
Whole-wheat breadcrumbs: About ⅓ cup of dry breadcrumbs will give these pancakes the perfect crispy texture. They help bind everything together beautifully.
Sharp Cheddar cheese: ⅓ cup of shredded sharp Cheddar adds that amazing cheesy flavor we all crave. Sharp Cheddar really makes these pancakes sing!
Onion powder: Just 1 teaspoon brings that savory onion flavor without any chopping. It’s such a time-saver and tastes fantastic.
Black pepper: ¼ teaspoon of pepper adds just the right amount of warmth and spice to balance all those creamy flavors.
Fresh chives: 3 tablespoons of chopped fresh chives, divided between the pancakes and garnish. They add the prettiest green color and fresh oniony taste!
Extra-virgin olive oil: 1 tablespoon for cooking these golden beauties to crispy perfection in your skillet.
Sour cream: ¼ cup for serving alongside these pancakes. The tangy coolness pairs so well with the warm, crispy cakes!
How to Make Mashed Potato Pancakes
Step 1: Grab a medium bowl and combine your cold mashed potatoes, breadcrumbs, cheese, onion powder, pepper, and 2 tablespoons of chives. Mix everything together really well until it’s all combined.
Step 2: Divide your mixture into 4 equal portions, about ½ cup each. Roll each portion into a ball with your hands, then gently flatten them into 3-inch circles that are about ½ inch thick.
Step 3: Heat your olive oil in a large cast-iron or stainless-steel skillet over medium heat. Wait until the oil starts to shimmer – that’s when you know it’s ready!
Step 4: Carefully add your potato cakes to the hot skillet. Cook them without moving them around for about 5 minutes until they’re golden brown on the bottom.
Step 5: Flip each cake gently and cook for another 5 minutes on the other side until golden brown all over. Transfer them to a serving platter.
Step 6: Sprinkle the remaining 1 tablespoon of fresh chives over the top of your beautiful pancakes. Serve them warm with dollops of sour cream on the side!
Easy and Quick Mashed Potato Pancakes Version
Want to make these even faster? You can skip the fresh chives and use 1 teaspoon of dried chives instead! Just mix them right into the potato mixture and skip the garnish step. Also, if you don’t have breadcrumbs, try using ⅓ cup of crushed crackers or even rolled oats. They work just as well for binding and add great texture!
Serving Ideas
These mashed potato pancakes make a wonderful complete meal all on their own! Serve them alongside a fresh green salad with tangy vinaigrette or some steamed broccoli. They’re also amazing as a side dish with grilled chicken or a simple omelet for brunch.
Storage
Store any leftover pancakes in the refrigerator for up to 3 days in a covered container. To reheat them, just pop them in a 350°F oven for about 10 minutes until they’re warmed through and crispy again. You can also reheat them in a skillet over medium heat for 2-3 minutes per side!
Substitutions
No sharp Cheddar on hand? Try using any cheese you love – Swiss, mozzarella, or even pepper jack work great! Instead of sour cream, you can serve these with Greek yogurt or even applesauce for a fun twist. If you don’t have fresh chives, green onions or even dried herbs like parsley work beautifully too.
Pro Tips
• Keep potatoes cold: Cold mashed potatoes hold their shape much better when forming the pancakes.
• Don’t flip too early: Let them get really golden before flipping – this prevents them from falling apart.
• Make them ahead: You can form the pancakes and keep them in the fridge for up to 4 hours before cooking.
• Perfect thickness: Keep them about ½ inch thick so they cook evenly and get crispy outside while staying creamy inside.
FAQs
Can I make these with instant mashed potatoes?
You bet! Instant mashed potatoes work perfectly fine for this recipe. Just make sure they’re completely cooled before mixing with the other ingredients. The texture might be slightly different, but they’ll still taste amazing!
What if my potato mixture is too wet to form into cakes?
No worries! Just add a bit more breadcrumbs, one tablespoon at a time, until the mixture holds together well. Sometimes mashed potatoes have different moisture levels, so this is totally normal.
Can I freeze these pancakes?
Sure! You can freeze the cooked pancakes for up to 2 months. Just wrap them individually in plastic wrap, then store in a freezer bag. Reheat them straight from frozen in a 375°F oven for about 15 minutes.
Do I have to use whole-wheat breadcrumbs?
Not at all! Regular breadcrumbs, panko, or even crushed crackers work just as well. Use whatever you have in your pantry – they’ll all give you that perfect binding and texture.
Final Thoughts
I hope you love these mashed potato pancakes as much as my family does! They’re such a fun way to use up leftovers and create something totally new and delicious. Let me know how yours turn out – I’d love to hear about any creative variations you try!
