These mashed potato pancake are the absolute most delicious way to use up leftover potatoes. Perfect anytime you have any whole, cubed or mashed potatoes on hand. This recipe makes a great easy breakfast or main course.
Ingredients
- 2 cups mashed potatoes
- 2 large eggs
- 1/2 cup flour or more depending on consistency of the mashed potatoes
- salt & black pepper to taste (may not need if potatoes are thoroughly seasoned)
- 1/4 cup oil or more, for frying
- Optional toppings – cooked bacon, sour cream, scallions
Instructions
- Mash your potatoes if using whole or cubed potatoes.
- Combine the mashed potatoes, eggs, 1/4 flour in a large bowl and mix together until combined.
- Using a 1 inch ice cream scooper or your hands roll potato mixture into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
- Place remaining flour in a shallow dish and carefully dredge each potato bite in flour.
- Heat 3 to 4 tablespoons of vegetable oil in a large pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry potato pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches.
- Transfer the potato pancakes to a paper towel-lined plate.
- Serve potato pancakes topped with sour cream and garnished with additional chopped scallions.
