Description
These Mashed Potato Pancakes are a comforting blend of creamy and crispy, perfect for brunch or as a snack. Quick to make with simple ingredients, they delight with every bite.
Ingredients
Scale
- 2 cups prepared mashed potatoes
- 1 cup all-purpose flour (divided)
- 1 whisked egg
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped chives (or green onions)
- ½ teaspoon salt
- Pinch black pepper
- 2–4 tablespoons avocado oil
Instructions
- Combine prepared mashed potatoes, ½ cup flour, whisked egg, cheddar, chives, salt, and pepper in a bowl until well-blended.
- Scoop ¼ to ⅓ cup of batter and coat in remaining flour.
- Shape into patties, about 3-4 inches wide and ½ inch thick.
- Heat skillet over medium heat; add oil until shimmering.
- Fry patties for 4-5 minutes per side until golden brown.
- Serve hot with sour cream and extra chives.
Notes
If your mashed potatoes are loose, add more flour for the right consistency.
Heat the pan properly for a crispy exterior.
These pancakes can be stored for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg