Mashed Potato Pancakes with Cheddar and Scallions Recipe

Introduction

Mashed potato pancakes are a delicious and comforting way to use leftover mashed potatoes. Crispy on the outside and cheesy inside, they make for a perfect snack or side dish that everyone will enjoy.

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
• ¾ cup panko breadcrumbs, for coating
• Avocado oil, for the pan
• Sour cream, for serving

Instructions

1. Step 1: In a large bowl, stir together the mashed potatoes, cheddar cheese, chopped scallions, parsley, egg, onion powder, and cayenne pepper. Add the flour and mix just until combined.
2. Step 2: 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 mix is sticky, chill it in the fridge for 20 to 30 minutes to firm up.
3. Step 3: Coat each patty in the panko breadcrumbs, then gently flatten them until about ½-inch thick.
4. Step 4: Heat a cast-iron skillet over medium heat and add enough avocado oil to coat the bottom. Cook the pancakes in batches if needed, pressing lightly with a spatula to ensure even contact with the pan. Cook each side for 2 to 3 minutes, or until golden brown and the cheese melts inside.
5. Step 5: Garnish the pancakes with extra chopped scallions and serve warm with a dollop of sour cream.

Tips & Variations

• For extra flavor, try adding a teaspoon of garlic powder or finely chopped cooked bacon to the potato mixture.
• If you want a gluten-free version, substitute the all-purpose flour and panko with gluten-free alternatives.
• Use a non-stick skillet if you don’t have a cast-iron pan, but make sure to use enough oil to get a crispy crust.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to keep the outside crisp, or warm them in the oven at 350°F (175°C) for about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes without cheese?

Yes, you can omit the cheddar cheese, but it adds a nice flavor and helps bind the patties. You might want to add a bit more seasoning or another binding ingredient like an extra egg.

What can I use instead of sour cream for serving?

If you prefer, try serving the pancakes with Greek yogurt, crème fraîche, or a simple dipping sauce made from mayonnaise and herbs for a different but tasty option.

Mashed Potato Pancakes with Cheddar and Scallions Recipe

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★★★★★

4.6 from 97 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Diet: Vegetarian

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Description

These Mashed Potato Pancakes are a delicious and creative way to transform leftover mashed potatoes into crispy, cheesy, golden patties. Flavored with scallions, parsley, and a hint of cayenne pepper, they are coated in panko breadcrumbs and pan-fried until perfectly crunchy on the outside and tender on the inside. Served with a dollop of sour cream, these pancakes make a satisfying appetizer, snack, or side dish that’s quick to prepare and irresistibly flavorful.

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Ingredients

Scale 1x2x3x

Potato Mixture

• 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

To Serve

• Sour cream

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Instructions

1. Prepare the Potato Mixture: In a large bowl, combine the leftover mashed potatoes, grated cheddar cheese, chopped scallions, fresh parsley, egg, onion powder, and cayenne pepper. Stir until the mixture is well incorporated. Then, add the all-purpose flour and mix just until combined to avoid overworking the batter.
2. Form the Pancakes: Pour the panko breadcrumbs into 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 feels too sticky to handle, chill it in the refrigerator for 20 to 30 minutes to firm up. Coat each patty thoroughly with panko breadcrumbs, then gently flatten them to about ½-inch thickness.
3. Fry the Pancakes: Heat a cast-iron skillet over medium heat and add enough avocado oil to coat the bottom of the pan. Place the patties in the skillet, working in batches if necessary to avoid overcrowding. Lightly press each pancake with a spatula to ensure full contact with the pan surface. Cook for 2 to 3 minutes on each side until both sides are golden brown and crispy, and the cheese inside has melted.
4. Serve: Remove the cooked pancakes from the skillet and drain any excess oil on a paper towel-lined plate. Garnish with additional chopped scallions and serve warm with a side of sour cream for dipping.

Notes

• If the potato mixture is too sticky, chilling it helps firm it up for easier shaping and frying.
• Use a cast-iron skillet or a heavy non-stick pan for best, even browning.
• Adjust seasoning as preferred; add more cayenne for extra heat or substitute cheese types for variation.
• Leftover pancakes can be reheated in a skillet or air fryer to restore crispiness.
• For gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free versions.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: mashed potato pancakes, leftover mashed potatoes recipe, cheesy potato pancakes, crispy potato patties, easy appetizer, pan-fried potato cakes