Potato pancakes made with leftover mashed potatoes
Potato pancakes made with leftover mashed potatoes
Simple hash browns are perfect for breakfast, lunch or as a side dish. They have crispy golden edges and cheesy centers!
Potato pancakes are made with leftover mashed potatoes and go perfectly with sour cream! Serve these pancakes with smoked bacon, spinach puffs and Queso Blanco as an appetizer.
Mashed Potato Pancakes
We like pancakes, but have you ever tried hash browns?
Potato pancakes are a delicious way to use up leftover mashed potatoes. They have a fluffy center, golden edges and a bit of cheese to add flavor. They are great as a side dish rather than mashed potatoes or baked potatoes-but I also like them for breakfast rather than potato pancakes.
We have always liked mashed potatoes and rarely eat leftovers, but with this recipe, we will definitely try to save some so that we can make these mashed potato pancakes the next morning.
How to make hash browns
I prefer to use mashed potatoes without garlic-but if you only have these, they will also work.
Combine. We add a little shredded cheddar cheese, parsley, eggs and flour to the mashed potatoes. Eggs and flour help hold the pancakes together. Adding cheese and parsley will add more flavor. From there-mix all the ingredients together.
season. I always add a little salt and pepper to taste-but it depends on how much seasoning you add to the mashed potatoes. If you have already added salt and pepper when making mashed potatoes, you may not need to add any salt and pepper to the potato pancakes.
Forming and frying. To make batter into meatloaf, I like to use a large cookie scoop or ice cream scoop to make potato pancakes, each pancake has about 3-4 tablespoons of batter. Flatten the pies with the palm of your hand so that they are about ⅓ – ½ inches thick. Then fry in a large frying pan or frying pan until golden on both sides.
Tips + storage information
I like to combine these with The same ingredients as baked potatoes, including:
- sour cream
- onion
- Bacon chunks
- There is more cheese!
arrive freeze, Wrap tightly with aluminum foil and put in a Ziploc bag that can be frozen. Put in the refrigerator and store there for up to 3 months. Check the instructions above on how to reheat pancakes while freezing.
Reheat In the oven. To do this, preheat the oven to 350 (or 400 for frozen potato pancakes). Place the grill on the baking tray, arrange on top and bake for about 5 minutes (10 minutes for frozen potato pancakes).
For more pancake recipes, please try the following:
Or for more potato recipes, try these:
Course breakfast
American cuisine
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
A serving of 12 pancakes
Calories 103 kcal
Author Little Luna
- 3 cups mashed potatoes
- 2 large eggs
- 1/2 cup flour
- 1/2 cup shredded cheddar cheese
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Frying
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Preheat a large frying pan or frying pan to medium heat.
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If your potatoes are cold out of the refrigerator, I recommend heating them up a bit, then mashing them or stirring them with an electric mixer, so that they are easier to handle.
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In a large bowl, add mashed potatoes, eggs, flour, cheese, parsley, salt and pepper.
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Stir the ingredients together.
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Lightly grease the frying pan/frying pan.
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Make the dough into patties, each patties have about 1/4 cup of batter. Flatten the meatloaf between the palms.
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Fry on one side until golden brown (about 3-5 minutes), then flip and fry on the other side until golden brown.
*If your potatoes are already heavily seasoned, you may not need salt and pepper.
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