Description

Delicious and crispy Mashed Potato Pancakes made from leftover mashed potatoes combined with cheddar cheese, scallions, and fresh herbs. These savory pancakes are coated with panko breadcrumbs and pan-fried to golden perfection, making a perfect appetizer or side dish served with a dollop of sour cream.

Ingredients

Scale

Main Ingredients

2 cups leftover mashed potatoes
⅔ cup grated cheddar cheese
3 scallions, chopped (plus more for garnish)
¼ cup chopped fresh parsley
1 large egg
½ teaspoon onion powder
Pinch cayenne pepper
½ cup all-purpose flour, spooned and leveled

Coating & Cooking

¾ cup panko breadcrumbs (for coating)
Avocado oil (for the pan)

For Serving

Sour cream (for serving)

Instructions

Mix the potato batter: In a large bowl, combine the leftover mashed potatoes, grated cheddar cheese, chopped scallions, parsley, egg, onion powder, and cayenne pepper. Stir well, then add the all-purpose flour and mix until just combined to form a slightly sticky batter.
Form and coat the patties: Place the panko breadcrumbs in a shallow dish. Using a ¼-cup measuring cup, scoop the potato mixture and shape it into thick patties with your hands. If the mixture is too sticky, chill in the refrigerator for 20 to 30 minutes to firm up. Then coat each patty thoroughly with the panko breadcrumbs and flatten to about ½-inch thickness.
Cook the pancakes: Heat a cast-iron skillet over medium heat and coat the bottom with a thin layer of avocado oil. Add the pancakes in batches if necessary, pressing lightly with a spatula to ensure full contact with the pan. Cook each side for 2 to 3 minutes until golden brown and the cheese inside is melted. Adjust the heat as needed to prevent burning while ensuring thorough cooking.
Garnish and serve: Remove the pancakes from the skillet and place them on a serving platter. Garnish with extra chopped scallions and serve warm with a side of sour cream for dipping.

Notes

If the potato mixture feels too wet or sticky to handle, refrigerate it for 20-30 minutes before shaping the patties to help them hold their shape.
You can substitute cheddar cheese with other melty cheeses like mozzarella or Monterey Jack for variation.
Use avocado oil or another neutral oil with a high smoke point to achieve a nice crisp crust while frying.
For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
Ensure mashed potatoes are properly cooled before mixing to avoid overly soft batter.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Frying
Cuisine: American

Keywords: mashed potato pancakes, potato pancakes, leftover mashed potatoes recipe, crispy potato pancakes, cheddar potato cakes, easy side dish