Description
These crispy and savory Potato Pancakes transform leftover mashed potatoes into a deliciously golden fried treat, perfect for breakfast, lunch, or a comforting side dish. Infused with fresh chives and seasoned with salt and pepper, they're served best with a dollop of sour cream.
Ingredients
Scale
Main 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 Ingredients: In a large bowl, mix together the mashed potatoes, flour, chopped chives or green onions, kosher salt, ground black pepper, and egg until well combined.
- Form Patties: Scoop 3-4 tablespoons of the mixture into your hands and sprinkle with a generous amount of flour. Toss the mixture gently back and forth in your hands to shape it into a ball, then flatten it into a patty. Place each patty on a parchment-lined baking sheet. Repeat with the remaining mixture.
- Heat Oil: Pour the vegetable oil into a large skillet and heat over medium heat until hot but not smoking.
- Fry Pancakes: Carefully add the potato patties to the hot oil in the skillet, frying a few at a time without overcrowding. Cook each side for about 2-3 minutes until golden brown and crispy.
- Drain Excess Oil: Once fried, transfer the potato pancakes to a plate lined with paper towels to absorb any excess oil.
- Serve: Sprinkle the pancakes with additional chopped chives and serve warm with a dollop of sour cream, if desired.
Notes
- Use leftover mashed potatoes for best texture and flavor.
- If the mixture feels too wet, add a little more flour to help bind the patties.
- Keep the oil at medium heat to ensure the pancakes cook through without burning.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blends.
- Serve with sour cream, applesauce, or your favorite dipping sauce for extra flavor.
Nutrition
- Serving Size: 1 potato cake
- Calories: 165 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.05 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 23 mg
