These Cheesy Mashed Potato Pancakes are one of the best ways to use up leftover mashed potatoes! Just five ingredients and a few minutes prep.
Notes: If you’re using previously seasoned mashed potatoes, you may want to skip the salt. If your potatoes were mashed with another liquid such as broth or milk, you will want to add 2 to 3 tablespoons flour to your potatoes before making your pancakes.
- Medium pot
- Large bowl
- Large frying pan
- 3/4 lb Little Potatoes
- 1 large egg
- 1/2 cup cheddar cheese, shredded
- 1 green onion, sliced
- 1/2 tsp salt
- (Optional) flour
In a medium pot, place potatoes in cold water and bring to a boil over high heat. Reduce to medium heat and simmer for about 10 minutes, until tender. Mash well and cool to room temperature. (*see notes for using leftover mashed potatoes).
In a large bowl, combine mashed potatoes, egg, cheese, onion and salt.
Heat a griddle or large frying pan to medium-high and spray with non-stick spray. Scoop potato mixture onto hot griddle and press down to flatten.
Let cook for 4 to 5 minutes until very golden and crispy, then flip and cook another 4 to 5 minutes until golden brown. Serve with sour cream, cheese and green onions or top as desired.