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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
