If you have leftover mashed potatoes laying around, don't let them go to waste! Instead, transform them into an entirely new dish that's crispy, fried, and great for dipping in sour cream.
Ingreadient
- 2 c. leftover mashed potatoes
- 1 large egg
- 1/3 c. all-purpose flour, plus more as needed
- 1/2 tsp. kosher salt, plus more for sprinkling
- 1/4 tsp. ground black pepper
- 1 c. shredded cheddar cheese
- 2 finely chopped green onions, plus more for sprinkling
- 1 c. panko breadcrumbs
- Vegetable oil, for frying
- Sour cream, to serve
Direction
- In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.
- Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate.
- To a large cast-iron skillet over medium-high heat, add oil until it covers the bottom of the skillet by about ¼ inch. Heat the oil to 350°F. Fry the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.
- Drain the pancakes on paper towels and sprinkle with salt. Serve hot, with a sprinkle of green onion and a dollop of sour cream.
