Potato Pancakes Recipe
Turn leftover mashed potatoes into savory, crispy, pan-fried pancakes with just a few other ingredients!
Servings: 8 potato cakes
Equipment
- Baking Sheet
- Cast Iron Skillet
Ingredients
- 2 cups mashed potatoes
- ¾ cup all-purpose flour plus more for tossing
- ¼ cup chopped chives or green onion, plus more for topping
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 cup vegetable oil for frying
- Sour cream optional, for serving
Instructions
- Combine the mashed potatoes, flour, green onions, salt, pepper, and egg in a large bowl.2 cups mashed potatoes, ¾ cup all-purpose flour, ¼ cup chopped chives, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 large egg
- Grab 3-4 tablespoons of the mixture in your hands and sprinkle with a generous amount of flour.
- Gently toss the mixture back and forth in your hands to form a ball.
- Then, flatten into a patty and place on a parchment-lined baking sheet. Repeat for the remaining potato mixture.
- Heat the oil in a large skillet over medium heat.1 cup vegetable oil
- Once heated, add the potato cakes to the skillet and fry for a couple minutes on each side until golden brown.
- Transfer to a plate lined with paper towel.
- Sprinkle with chopped chives and serve with sour cream.Sour cream
Notes
- Use cold mashed potatoes for the easiest shaping.
- Add the flour slowly so the cakes don't end up too thick/floury.
- Take care not to overmix the batter; otherwise, the cakes may end up gummy.
- Dip the back of a spoon or spatula in oil, then press down on the potatoes to flatten them into cakes directly in the pan.
- Let the cakes drain on paper towels or a wire rack so they stay crispy!
Nutrition
Serving: 1potato cake | Calories: 165kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 23mg | Sodium: 170mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg