Cheesy Leftover Mashed Potato Pancakes

By pressurecooker

What to do with leftover mashed potatoes? Here's the answer…..

Ingredients

• 3 cups chilled leftover mashed potatoes
• 2/3 cup shredded cheddar cheese
• 2 T chopped scallions, green and white parts, plus more for garnish
• 1 egg, lightly beaten
• 3 T plus 1/2 cup all-purpose flour
• 3 to 4 T vegetable oil
• Salt
• Sour Cream

Preparation

Step 1

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 T flour until combined (see NOTE). Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, then flatten it into a pancake about 1/2 inch thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 T of vegetable oil in a large sauté pan over medium heat (add enough oil to thoroughly coat the bottom of the pan).

Fry the pancakes, in batches, until they are golden brown and crispy on both sides, 3 to 4 minutes total. Add more oil to the pan as needed between batches. (Do not overcrowd the pan, and do not flip the pancakes too soon or they won't develop a crisp crust). Transfer the pancakes to a paper-towel-lined plate and immediately sprinkle them with salt.

Top potato pancakes with sour cream and garnish with additional chopped scallions. Makes 12 pancakes.

NOTE: Leftover mashed potatoes will vary in consistency, depending on how much cream, milk or melted butter was added to the original batch. If the pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.