Leftover Mashed Potato Pancakes
Cheesy Leftover Mashed Potato Pancakes or potato cakes, beautifully golden and so indulging. They make a delicious breakfast or brunch, and can be served either hot or cold with extra cheese, Greek yogurt, sour cream, fried eggs or bacon, or just on their own.
Prep Time5 minutes mins
Cook Time20 minutes mins
Refrigerating Time30 minutes mins
Total Time55 minutes mins
Course: Breakfast, Brunch
Cuisine: International
Servings: 9 pancakes
Calories: 181kcal
- 3 cups leftover mashed potatoes
- 2 eggs
- 1 ½ cup breadcrumbs (divided)
- ½ cup grated Cheddar cheese
- 1 tablespoon fresh chopped parsley
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- vegetable oil to cook the pancakes
In a bowl, add the mashed potatoes, eggs, half a cup of breacrumbs, cheese, parsley, salt and pepper.
Mix into a sticky batter, cover with kitchen foil, and refrigrate for at least 30 minutes for the batter to firm up.
Wet your hands, then use about 1-2 heaped tablespoons of batter to form a ball, then coat in breadcrumbs (the cup of breadcrumbs left).
Flatten the ball up into American-style pancakes, then heat up about half a teaspoon of oil in a non-stick pan, and cook on both sides for 1-2 minutes.
Repeat with the remaining batter, you should get about 9 pancakes.
- I highly recommend refrigerating the batter before cooking the pancakes. Once it firms up, it won't be as sticky, and can be easily coated in breadcrumbs. Also, the pancakes won't fall apart if they are refrigerated first. A sticky batter will use a lot more breadcrumbs, and will be a lot trickier to work with.
- After a few uses the pan will overheat, if it becomes too hot and smoky, take it off the heat for about 30 seconds, that should cool it down and it can be used again as usual
Calories: 181kcal | Carbohydrates: 29g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 270mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 1mg