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
- 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.
- 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.
- 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.
- 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
