Crispy Leftover Mashed Potato Pancakes

Got leftover mashed potatoes? Turn them into tasty, golden pancakes that'll steal the show. I stumbled on this trick during a crazy holiday week when my fridge was packed with Thanksgiving extras, and now we can't wait for the day after to make these.

This approach has rescued many forgotten tubs of mashed potatoes at my house. Even my kids who moan about eating leftovers wolf these down without realizing they're yesterday's side.

What You'll Need

• 3 cups cold leftover mashed potatoes: Makes the foundation; they should be refrigerated and firm
• 2/3 cup shredded cheddar cheese: Gives flavor and helps everything stick; go for sharp cheddar for extra punch
• 2 tablespoons chopped scallions: Both green and white bits add mild oniony flavor that works magic with potatoes
• 1 egg: Beaten slightly; this glues everything together
• 1/2 cup plus 3 tablespoons all-purpose flour: Split between mixing and coating; builds structure and makes that awesome crunch
• Vegetable oil: For frying; pick something neutral that won't burn easily
• Sour cream: For topping; gives a cool tang against the warm pancakes

How To Make Them

Get Your Mix Ready:

Put your cold mashed potatoes in a big bowl with the cheese, scallions, egg, and 3 tablespoons flour. Stir it all up until everything's mixed well. The stuff should stick when you squeeze it but still feel a bit soft. If it's too wet, just add more flour bit by bit.

Shape Your Pancakes:

Split the potato mixture into 12 same-sized portions with your hands. First roll each into a ball to keep things even, then push down to make flat circles about 1/2-inch thick. Press with your hands to make sure they're the same thickness all over so they'll cook right.

Add The Coating:

Put the leftover 1/2 cup flour in a flat dish big enough for a pancake. Coat each pancake all over with a thin layer of flour. Don't skip this - it's what makes them turn golden while keeping the inside soft. Tap off extra flour before cooking.

Fry Them Up:

Warm 3 to 4 tablespoons oil in a big pan over medium heat until it looks shiny but isn't smoking. Make sure there's enough oil covering the bottom. Cook 3 or 4 pancakes at once depending on your pan size, leaving some room between them so they get crispy.

Make Them Golden:

Let the pancakes cook without touching them for 2 minutes before checking underneath. When they turn golden brown, flip them carefully with a thin spatula and cook another 1 to 2 minutes. Don't push down on them while cooking or they'll get too dense. Add more oil between batches if needed.

Last Touches:

Move the cooked pancakes to a plate lined with paper towels and sprinkle with salt right away while they're hot. The salt sticks better to warm pancakes. Serve them quick with a spoonful of cold sour cream and extra chopped scallions on top.

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What I love most about these is how the edges get super crispy while the middle stays creamy and soft. My grandma used to whip these up with holiday leftovers, and hearing that sizzle when the mixture hits hot oil still takes me back to her kitchen the morning after Thanksgiving.

How to Store Them

These potato pancakes store really well. After they cool down completely, stack them with parchment paper between each one in a sealed container in the fridge for up to 3 days. If you want to keep them longer, freeze them flat on a baking sheet until they're hard, then put them in a freezer bag where they'll last up to 3 months. To warm up frozen ones, put them in a 350°F oven for about 10 minutes until they're hot and crispy again. You can use the microwave for a quick fix but they won't be as crunchy.

Mix It Up

You can tweak this basic recipe all kinds of ways. Try swapping the cheddar for Gruyère or pepper jack to change the flavor. Throw in some bacon bits, corn, or finely chopped bell peppers for extra crunch and color. Make it breakfast by adding a fried egg on top with some hot sauce. Fresh herbs like chives, parsley, or dill can give it a lighter taste that's great for spring. You can try whatever sounds good or whatever you need to use up from your fridge.

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Ways to Serve

These handy pancakes work for any meal. For breakfast, eat them with eggs and bacon. At lunch, try topping them with smoked salmon and a bit of crème fraîche for a fancy open sandwich. For dinner, serve alongside a simple green salad with dressing for some contrast. Make them smaller for appetizers topped with caviar or crab mix. In winter, they go great with thick soups and stews instead of bread.

Common Questions

→ Can I use flavored mashed potatoes for these pancakes?

You can definitely use pre-flavored mashed potatoes, just think about how those tastes will mix with the cheese and green onions you're adding.

→ What cheese is best for these potato pancakes?

Cheddar works really well because it's got a strong taste and melts nicely, but you can try Gouda or Monterey Jack too if that's what you have.

→ How do I get the pancakes crispy?

Make sure your oil is really hot before you start cooking and don't flip them too early. Cook just a few at a time so they aren't crowded in the pan.

→ What can I serve with these pancakes?

A spoonful of sour cream and some snipped green onions are the usual go-tos, but they're also great with applesauce or any dip you fancy.

→ Can I freeze leftover potato pancakes?

You can totally freeze them after cooking. When you want to eat them, warm them up in a pan or the oven to keep that nice crunch.