Leftover Mashed Potato Pancakes
Crispy cast‑iron pancakes made from leftover mashed potatoes, ready in minutes.
Ingredients
- - 1 cup cold mashed potatoes
- - 1 large egg
- - 1–2 Tbsp all‑purpose flour
- - ¼ cup shredded cheddar optional
- - 1 Tbsp chopped chives optional
- - Salt & pepper to taste
- - 2 Tbsp butter or oil for frying
Instructions
- In a bowl, mix potatoes, egg, 1 Tbsp flour, cheese, and chives. Batter should be thick; add more flour if needed.
- Heat butter in cast‑iron skillet over medium heat.
- Scoop ¼‑cup portions into skillet; flatten slightly.
- Fry 3–4 min per side until golden brown.
- Drain on paper towels, sprinkle with chives, and serve hot.
Notes
- Moist mashed potatoes may need extra flour.
- Add bacon bits or herbs for flavor twists.
- Freeze cooked pancakes and reheat at 400 °F.
- Add bacon bits or herbs for flavor twists.
- Freeze cooked pancakes and reheat at 400 °F.
