CHEESY LEFTOVER MASHED POTATO PANCAKES

Remodel spare spuds into this short and smooth recipe for cheesy Leftover Mashed Potato Pancakes!

CHEESY LEFTOVER MASHED POTATO PANCAKES

We’re t-minus 24 hours faraway from the ceremonial dinner to stop all feasts. whether or not your menu is already set, otherwise you’re making some closing-minute additions, one component is positive: you will have leftovers this Thanksgiving.

Possibilities are the ones leftovers will center at the big hen and the starchiest facet. So if you’re staring down a mountain of leftover turkey, look no similarly than my recipe for Leftover Turkey Pot Pie with Cheddar Biscuit Crust. And if you find your self with a surplus of spuds, this recipe for tacky Leftover Mashed Potato Pancakes is your brief and smooth alternative to without a doubt rewarming the extras.

And if you’re staring down even more surplus spuds, don’t miss additional recipes for Leftover Mashed Potato Waffles and Leftover Mashed Potato muffins.

CHEESY LEFTOVER MASHED POTATO PANCAKES

INGREDIENTS

  • 3 cups chilled leftover mashed potatoes
  • 2/3 cup shredded cheddar cheese
  • 2 Tablespoons chopped scallions, green and white parts
  • 1 egg, lightly beaten
  • 3 Tablespoons all-purpose flour
  • 1/2 cup all-purpose flour
  • Vegetable oil, for pan-frying
  • Sour cream, for serving


INSTRUCTIONS

  1. In a huge bowl, stir collectively the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour till blended. (See Kelly's Notes.) using your hands, divide the aggregate into 12 quantities. Roll every component right into a compact ball then flatten it into a pancake approximately a 1/2-inch-thick.
  2. Region the last half cup of flour in a shallow dish and punctiliously dredge every pancake inside the flour.
  3. Heat three to 4 tablespoons of vegetable oil in a huge sauté pan over medium warmth. (add sufficient oil to thoroughly coat the lowest of the pan.)
  4. Fry the pancakes, in batches, until they may be golden brown and crispy on both facets, three to four mins. add more oil to the pan as wanted among batches. (Do no longer overcrowd the pan and do no longer flip the pancakes too soon or they won't broaden a crisp crust.) switch the pancakes to a paper towel-covered plate and right away sprinkle them with salt.
  5. Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.