Pancake
Mashed Potato Pancakes
Whip up these mashed potato pancakes anytime you have leftover mashed potatoes on hand.The sharp Cheddar cheese and chives are the perfect pairing with potatoes, and the tangy sour cream ties it all together.
23 min
Prep Time
90 min
Cook Time
Easy
Level
6
Servings
Whip up these mashed potato pancakes anytime you have leftover mashed potatoes on hand.The sharp Cheddar cheese and chives are the perfect pairing with potatoes, and the tangy sour cream ties it all together.
Ingredients
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2 cups cold mashed potatoes
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⅓ cup dry whole-wheat breadcrumbs
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⅓ cup shredded sharp Cheddar cheese
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1 teaspoon onion powder
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¼ teaspoon pepper
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3 tablespoons chopped fresh chives, divided
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1 tablespoon extra-virgin olive oil
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¼ cup sour cream
Method
- Combine mashed potatoes, breadcrumbs, cheese, onion powder, pepper and 2 tablespoons chives in a medium bowl; mix well. Divide the mixture into 4 balls (about 1/2 cup each). Flatten the balls into 3-inch-diameter cakes, about 1/2 inch thick.
- Heat oil in a large cast-iron or stainless-steel skillet over medium heat until shimmering. Add the potato cakes; cook, undisturbed, until golden brown, about 5 minutes per side. Transfer to a platter. Sprinkle with the remaining 1 tablespoon chives. Serve with sour cream.
