Sisters Luv 2 Cook: Cheesy Mashed Potato Pancakes

After every Thanksgiving or Christmas Dinner I always end up with left over mashed potatoes. This recipe is a quick and easy alternative to just re-heating the left over mashed potatoes. Top with sour cream, green onions or even crumbled bacon bits. YUM YUM!

Yield: About 8 pancakes

Ingredients:

2 cups chilled leftover mashed potatoes
1./2 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
2 Tablespoons plus 1/3 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving

Directions:

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 1 - 2 tablespoons flour until combined. Using your hands, divide the mixture into 8 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the 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. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Tip:

All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

Link to Recipe: Cheesy Mashed Potato Pancakes

Combine mashed potatoes, cheese, green onions, egg and flour.

Divide the mixture into 8 portions. Roll each portion into a ball then flatten it into a pancake about a 1/2-inch-thick. Dredge each pancake in the flour.