Potato Leftover Pancakes (Print-Friendly Version)
Whip up crunchy spud cakes from yesterday's potatoes with cheese and green onions.
# Ingredients List:
01 -
2/3 cup cheddar cheese, shredded
02 -
1 egg, beaten lightly
03 -
3 cups cold leftover mashed potatoes
04 -
2 tablespoons finely chopped scallions (both green and white parts)
05 -
3 tablespoons flour, plus 1/2 cup more for coating
06 -
Vegetable oil for frying
07 -
Sour cream to serve on the side
# Detailed Cooking Steps:
01 -
Throw the mashed potatoes, cheddar, scallions, egg, and 3 tablespoons of flour into a big mixing bowl. Stir until everything's blended well.
02 -
Use your hands to shape the mixture into 12 even portions. Roll them into tight balls, then press each one into a thick, flat circle (about half an inch).
03 -
Pour the remaining 1/2 cup of flour into a shallow plate. Coat each pancake completely in the flour before cooking.
04 -
Pour 3-4 tablespoons of vegetable oil into a big frying pan and set it on medium heat. Make sure the oil is spread out to cover the bottom of the pan.
05 -
Work with a few at a time. Fry each pancake till both sides are crispy and browned, about 3-4 minutes for each side. Don’t pack them in the pan, and resist flipping them too soon.
06 -
Once cooked, move the pancakes onto a plate lined with paper towels. Sprinkle salt over the top right away and serve with sour cream and a garnish of extra scallions if you'd like.
# Helpful Hints:
01 -
If your mix feels too crumbly, crack an extra egg and mix it in. If it’s too sticky, sprinkle in a bit more flour, one tablespoon at a time.