Contents
Introduction
Mashed potato pancakes are a delightful and creative way to use up leftover mashed potatoes. These savory cakes are not only easy to make but also packed with flavor from cheddar cheese, scallions, and fresh herbs. Perfect as a side dish or a stand-alone snack, they are crispy on the outside and soft on the inside. With an impressive texture from the panko breadcrumbs and a hint of heat from cayenne pepper, these pancakes are sure to become a family favorite.
Detailed Ingredients with measures
2 cups leftover mashed potatoes
⅔ cup grated cheddar cheese
3 scallions, chopped, plus more for garnish
¼ cup chopped fresh parsley
1 large egg
½ teaspoon onion powder
Pinch of cayenne pepper
½ cup all-purpose flour, spooned and leveled
¾ cup panko breadcrumbs, for coating
Avocado oil, for the pan
Sour cream, for serving
Prep Time
20-30 minutes (if chilling is needed)
Cook Time, Total Time, Yield
Cook Time: 2-3 minutes per side
Total Time: Approximately 30-40 minutes
Yield: About 8 pancakes
Instructions
1. **Prepare the Potato Mixture:**
In a large bowl, combine the mashed potatoes, grated cheddar cheese, chopped scallions, chopped parsley, egg, onion powder, and cayenne pepper. Add the all-purpose flour and mix until just combined.
2. **Form the Pancakes:**
Place the panko breadcrumbs in a shallow dish. Using a ¼-cup measuring cup, scoop the potato mixture and form it into thick patties. If the mixture is too sticky, chill it in the refrigerator for 20 to 30 minutes to firm up. Coat each patty in the panko breadcrumbs, then flatten to about ½-inch thick.
3. **Cook the Pancakes:**
Heat a cast-iron skillet over medium heat and coat the bottom with avocado oil. Working in batches if necessary, add the pancakes to the skillet. Press lightly with a spatula so that the bottoms come into full contact with the pan. Cook for 2 to 3 minutes per side, or until both sides are golden brown and the cheese is melted.
4. **Serve:**
Garnish the pancakes with additional chopped scallions and serve with sour cream.
Enjoy your delicious mashed potato pancakes!
Detailed Directions and Instructions
Prepare the Potato Mixture:
In a large bowl, combine the mashed potatoes, grated cheddar cheese, chopped scallions, chopped parsley, egg, onion powder, and cayenne pepper. Add the all-purpose flour and mix until just combined.
Form the Pancakes:
Place the panko breadcrumbs in a shallow dish. Using a ¼-cup measuring cup, scoop the potato mixture and form it into thick patties. If the mixture is too sticky, chill it in the refrigerator for 20 to 30 minutes to firm up. Coat each patty in the panko breadcrumbs, then flatten to about ½-inch thick.
Cook the Pancakes:
Heat a cast-iron skillet over medium heat and coat the bottom with avocado oil. Working in batches if necessary, add the pancakes to the skillet. Press lightly with a spatula so that the bottoms come into full contact with the pan. Cook for 2 to 3 minutes per side, or until both sides are golden brown and the cheese is melted.
Serve:
Garnish the pancakes with additional chopped scallions and serve with sour cream.
Notes
Leftover Mashed Potatoes:
This recipe works wonderfully with any leftover mashed potatoes you may have.
Panko Breadcrumbs:
Panko breadcrumbs provide a light and crispy coating. If unavailable, you can substitute with regular breadcrumbs, but the texture may differ.
Serving Suggestions:
These pancakes are delicious on their own or as a side dish. They can also be paired with other toppings like chives, yogurt, or even salsa for a twist.
Storage:
Any leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.
Cook Techniques
Mixing Ingredients
Incorporate all ingredients gently to maintain the texture of the mashed potatoes. Avoid overmixing to keep the pancakes light and fluffy.
Coating with Breadcrumbs
Use panko breadcrumbs for a crispy texture. Ensure each patty is well-coated for a crunchy exterior.
Chilling the Mixture
If the potato mixture is too sticky, chilling it in the refrigerator for 20 to 30 minutes firms it up, making it easier to shape into patties.
Cooking in Batches
Cook the pancakes in batches to avoid overcrowding the skillet, which can lead to steaming instead of frying. This ensures even cooking and a golden brown finish.
Checking Doneness
Cook the pancakes for 2 to 3 minutes on each side, assessing the color; they should be golden brown when done.
Garnishing
Add fresh scallions as a garnish for color and added flavor before serving with sour cream on the side.
FAQ
Can I use different types of cheese?
Yes, feel free to experiment with different cheeses such as mozzarella or gouda for varied flavors.
What can I serve with the pancakes?
These pancakes pair well with sour cream, yogurt, or even applesauce for a unique twist.
How can I store leftovers?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore their crispiness.
Can I freeze the pancakes?
Yes, you can freeze uncooked or cooked pancakes. Wrap them tightly in plastic wrap and store in a freezer bag. Cooked pancakes can be reheated directly from frozen.
How do I make these pancakes gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend and ensure the panko breadcrumbs are also gluten-free.
Conclusion
These mashed potato pancakes are a delightful way to repurpose leftover mashed potatoes into a crispy and cheesy treat. They are easy to prepare and perfect for any meal of the day, bringing comfort and flavor with every bite. Serve them with sour cream and your favorite toppings for a satisfying dish that will please family and friends alike.
Loaded Mashed Potato Pancakes
Add cooked bacon bits and additional cheese to the pancake mixture for a heartier version that captures the essence of loaded baked potatoes.
Herb and Garlic Mashed Potato Pancakes
Mix in minced garlic and a variety of fresh herbs such as thyme and rosemary for a fragrant and flavorful twist on the classic recipe.
Sweet Potato Pancakes
Substitute leftover sweet potatoes for the mashed potatoes, and add a sprinkle of cinnamon and nutmeg for a deliciously sweet variation.
Spicy Jalapeño Mashed Potato Pancakes
Incorporate diced jalapeños into the potato mixture for a spicy kick, enhancing the flavor profile and adding an exciting element to the pancakes.
Vegetable Medley Pancakes
Add finely chopped vegetables like bell peppers, zucchini, or spinach to the mixture for added nutrients and a pop of color.
Vegan Mashed Potato Pancakes
Replace the egg with a flaxseed meal or chia seed mixture and use nutritional yeast instead of cheese for a vegan-friendly version that still tastes delicious.
