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Leftover Mashed Potato Pancakes with Feta and Scallions Recipe

If you’re ever wondering what to do with those leftover mashed potatoes lurking in your fridge, let me share a game-changer: the Leftover Mashed Potato Pancakes with Feta and Scallions Recipe. This delightful dish transforms simple leftovers into crispy, flavorful pancakes bursting with creamy feta, bright scallions, and fresh herbs. Each bite offers a perfect balance of creamy inside and crunchy outside, making these pancakes your new favorite way to enjoy mashed potatoes any day of the week.

Leftover Mashed Potato Pancakes with Feta and Scallions Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might be straightforward, but they each play a vital role in creating the perfect texture, flavor, and color in your pancakes. From the creamy mashed potatoes to the tangy feta and fresh scallions, every component adds something special.

  • 3 cups chilled mashed potatoes: The base of the pancakes, providing creaminess and moisture.
  • 3 ounces feta cheese, crumbled: Adds a salty, tangy bite that elevates the flavor.
  • 1/4 cup all-purpose flour: Helps bind the mixture and give structure to the pancakes.
  • 3 scallions, chopped: The perfect pop of fresh, mild onion flavor with vibrant green color.
  • 1 egg: Acts as a binder to hold everything together while frying.
  • 1/4 cup chopped fresh parsley: Brings a herbaceous brightness to lighten up the dish.
  • 1/3 to 1/2 cup plain breadcrumbs: Coats the pancakes and creates that crave-worthy crispy crust.
  • Extra virgin olive oil: For pan frying, ensuring a golden, crispy exterior.

How to Make Leftover Mashed Potato Pancakes with Feta and Scallions Recipe

Step 1: Make the Batter

Start by combining your chilled mashed potatoes with the crumbled feta, flour, chopped scallions, egg, and parsley in a large mixing bowl. Use a wooden spoon to gently mix everything until just combined. The batter should be moist but hold together easily when shaped. This mixture is where all the flavor melds together—creamy, tangy, and fresh.

Step 2: Form the Pancakes

Spread plain breadcrumbs on a plate for easy coating. Scoop the potato batter using a 1/4 or 1/3 cup measuring cup—your choice depending on how big you want the pancakes. Shape each scoop into a ball and lightly flatten it into a pancake about 1/2-inch thick. Then coat both sides generously with the breadcrumbs. Place each prepared pancake on a baking sheet and repeat until all the batter is used. Breadcrumbs are the secret to that irresistible crunch!

Step 3: Fry the Pancakes

Heat a few tablespoons of extra virgin olive oil in a large non-stick pan over medium-high heat until it shimmers. Carefully place the pancakes in a single layer, making sure not to overcrowd the pan. Fry each side for 2 to 3 minutes until golden brown and crispy. Transfer them to a paper towel-lined tray to drain excess oil as you cook the batches. The golden crust and warm, fluffy inside are worth every minute of this step.

Step 4: Finish and Serve

Once all your pancakes are fried to perfection, pile them on a serving platter. Top with extra crumbled feta and a scattering of chopped scallions for an added burst of color and flavor. Serve immediately and watch these simple pancakes become the star of your meal.

How to Serve Leftover Mashed Potato Pancakes with Feta and Scallions Recipe

Leftover Mashed Potato Pancakes with Feta and Scallions Recipe - Recipe Image

Garnishes

A little extra feta and fresh scallions sprinkled on top add both visual appeal and a fresh burst of taste that complements the crispy potatoes beautifully. You can also drizzle a little plain yogurt or sour cream to add some creaminess and tang if you like.

Side Dishes

These pancakes pair amazingly well with a crisp green salad or some roasted vegetables for a light and balanced meal. If you want a heartier dinner, serve alongside grilled chicken or a fried egg on top to make it extra special.

Creative Ways to Present

Turn these pancakes into bite-sized appetizers by shaping smaller patties and serving with a dollop of tzatziki or a spicy dipping sauce. You could also stack them like mini sandwiches with slices of smoked salmon and a touch of dill for a sophisticated twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep the texture as crisp as possible, reheat them in a skillet rather than the microwave.

Freezing

These pancakes freeze beautifully. Lay them flat on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 1 month. This way, you can enjoy the Leftover Mashed Potato Pancakes with Feta and Scallions Recipe anytime you want without extra effort.

Reheating

To reheat, place frozen or refrigerated pancakes in a hot skillet with a little olive oil until warmed through and crispy again on both sides. Avoid microwaving as it tends to make them soggy.

FAQs

Can I use fresh mashed potatoes instead of leftovers?

You certainly can, but chilled mashed potatoes work best to help the pancakes hold their shape. Freshly made, warm mashed potatoes might be too soft and sticky to form nicely.

What can I substitute for feta cheese?

If you’re not a feta fan, goat cheese or ricotta salata work wonderfully as alternatives, offering similar tanginess and crumbly texture.

Are these pancakes gluten-free?

Traditional breadcrumbs and flour contain gluten, but you can substitute with gluten-free versions to make these pancakes suitable for a gluten-free diet.

Can I bake these instead of frying?

Yes, baking is an option! Arrange the patties on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy.

How do I keep these pancakes crispy after frying?

After frying, place the pancakes on a wire rack instead of a paper towel to avoid steam buildup, which can soften the crust.

Final Thoughts

I hope you feel inspired to dive into this Leftover Mashed Potato Pancakes with Feta and Scallions Recipe and give those leftover potatoes the delicious second life they deserve. These pancakes are a simple, flavorful, and fun way to turn humble ingredients into a meal that everyone will ask for again and again. Happy cooking and even happier eating!

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Leftover Mashed Potato Pancakes with Feta and Scallions Recipe


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  • Author: admin
  • Total Time: 20 minutes
  • Yield: 8 servings 1x

Description

These Leftover Mashed Potato Pancakes are a delicious and easy way to transform your chilled mashed potatoes into crispy, golden patties with a delightful feta and scallion twist. Perfect for a quick snack or a comforting side dish, these pancakes are pan-fried to crispy perfection and garnished with fresh herbs and cheese.


Ingredients

Scale

Main Ingredients

  • 3 cups chilled mashed potatoes (already cooked and stored in the fridge)
  • 3 ounces feta cheese, crumbled (about 1/2 cup), plus more for garnish
  • 1/4 cup all-purpose flour
  • 3 scallions, chopped (both white and green parts), plus more for garnish
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • 1/3 to 1/2 cup plain breadcrumbs
  • Extra virgin olive oil, for pan frying

Instructions

  1. Make the batter: In a large mixing bowl, combine the mashed potatoes, crumbled feta cheese, all-purpose flour, chopped scallions, egg, and fresh parsley. Mix thoroughly with a wooden spoon until all ingredients are fully incorporated and the mixture is uniform in texture.
  2. Form the mashed potato patties: Spread the plain breadcrumbs evenly on a plate. Using a measuring cup (1/4 or 1/3 cup depending on desired pancake size), scoop the potato mixture, shape it into a ball, then flatten it gently into a 1/2-inch thick patty. Coat both sides of each patty in the breadcrumbs by pressing lightly, then place them flat on a baking sheet. Continue this process with the remaining mixture, replenishing breadcrumbs as needed.
  3. Fry the mashed potato pancakes: Prepare a tray lined with paper towels to absorb excess oil and set it near the stove. Heat a large non-stick skillet or pan over medium-high heat and add enough extra virgin olive oil to reach about 1/2-inch deep. When the oil starts to shimmer, arrange a single layer of patties in the pan (cook in batches if necessary). Fry each side for about 2 to 3 minutes or until the pancakes turn golden brown and crispy. Transfer cooked pancakes to the prepared tray to drain excess oil.
  4. Finish and serve: Once all pancakes are cooked, transfer them to a serving plate. Garnish with additional crumbled feta cheese and chopped scallions for a fresh and flavorful finish. Serve warm and enjoy your crispy, cheesy mashed potato pancakes!

Notes

  • Use chilled mashed potatoes for best results; warm mashed potatoes can be too soft to form patties.
  • Adjust breadcrumb quantity based on desired crispiness and coating thickness.
  • If you prefer, substitute all-purpose flour with gluten-free flour for a gluten-free variation.
  • Extra virgin olive oil is recommended for frying to enhance flavor, but you may use other vegetable oils if preferred.
  • Cooking in batches prevents overcrowding the pan and ensures even frying.
  • Leftover pancakes reheat well in a skillet or oven to retain crispiness.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: American

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