Leftover Mashed Potato Pancakes
Crispy leftover mashed potato pancakes made with a handful of ingredients. Super easy and quick recipe for breakfast or lunch.
Servings: 19 pancakes
Calories: 102kcal
Equipment
- Frying pan
- Mixing bowl
- Measuring spoons
- Measuring cups
Ingredients
- 4 cups mashed potatoes
- 1 egg , large
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ cup breadcrumbs
- 4 tablespoon green onion , chopped
- 2 cups mozzarella cheese , shredded
- ¼ cup all-purpose flour
- 2 tablespoon oil to sauté
Instructions
- In a large bowl, mix the leftover mashed potatoes, green onions, flour, salt, ground black pepper, an egg, and mozzarella cheese.
- Scoop up one tablespoon of the mixture. Then, using your hands, form a patty with it. Dip both sides of the pancake into the breadcrumbs, then set aside on a flat surface. Repeat with the remaining mixture.
- Heat the oil in a large skillet over medium-high heat. Then place the pancakes in a single layer leaving enough space between them. Sauté for 3 minutes on each side until golden brown. Serve immediately.
Notes
- Don't form big sized patties because it’s difficult to flip them.
- When cooking the pancakes try to leave a suitable space between them to be able to flip them onto the other side easily.
- I highly recommend use a non-stick skillet to cook the potato pancakes.
Nutrition
Serving: 1pancake | Calories: 102kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 234mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 1mg