Description
This Potato Pancakes recipe transforms leftover mashed potatoes into crispy, savory pancakes with simple ingredients and a quick frying method, perfect for a comforting side dish or snack served with 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
For Frying
- 1 cup vegetable oil (for frying)
Optional
- Sour cream (for serving)
Instructions
- Mix Ingredients: Combine the mashed potatoes, flour, chopped chives or green onion, kosher salt, ground black pepper, and egg in a large bowl until well combined.
- Form Patties: Take 3-4 tablespoons of the mixture in your hands, sprinkle generously with flour, then gently toss back and forth to form a ball. Flatten the ball into a patty shape and place it on a parchment-lined baking sheet. Repeat with remaining mixture.
- Heat Oil: Heat the vegetable oil in a large skillet over medium heat until hot but not smoking, preparing for frying.
- Fry Pancakes: Carefully add the potato patties to the skillet and fry them for about 2-3 minutes on each side, or until they turn golden brown and crispy.
- Drain Excess Oil: Transfer the fried potato pancakes to a plate lined with paper towels to absorb any excess oil.
- Serve: Sprinkle additional chopped chives over the pancakes and serve warm with optional sour cream on the side.
Notes
- Use leftover mashed potatoes or freshly made ones that have cooled and slightly dried for best results.
- If the mixture is too loose, add a bit more flour to help the patties hold their shape.
- Fry the pancakes in batches to avoid overcrowding the pan, maintaining even heat and crispness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Serve immediately for best texture, as potato pancakes tend to lose crispiness if left to sit too long.
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
