Leftover Mashed Potato Pancakes

Everyone loves home fries, those fried potato cubes made with onions and green peppers. They are a breakfast classic that sadly does not get enjoyed nearly as often as it should. But then again who wants to wake up first thing in the morning and chop up potatoes, peppers, and onions, and then baby sit the pan when you could be enjoying a leisurely breakfast and a nice cup of coffee? These little pancakes take everything that makes home fries so loved and makes it as easy to make as scrambled eggs. You can even cook them in the same pan at the same time! By using leftover mashed potatoes and mixing everything together the night before you have a hearty breakfast side that’s ready to cook up in minutes.

mashedpotatopancakes-1aKelsey Kinser

Recipe inspired by Just a Taste.

2 cups cold leftover mashed potatoes

1 egg, beaten

1/4 cup sliced green onions

1/2 cup shredded Italian cheese blend

1/2 cup chopped green bell pepper

1/4 cup flour plus 2 tablespoons

salt and pepper to taste

Vegetable oil, for frying

sour cream for serving, optional

  1. Mix together everything except for the 2 tablespoons of flour and the vegetable oil in a medium sized bowl.
  2. Scoop out 1 oz or soup spoon sized portions and roll them into a ball with your hands. Flatten them slightly and dip each side in the flour that you have set aside.
  3. While you shape the pancakes put a large pan with some vegetable oil on medium high heat. Once the oil has heated up you can start to fry the pancakes, cooking for about 4-5 minutes each side and flipping once. You want both sides to be golden brown. Once cooked set onto a paper towel to absorb any excess oil.
  4. Serve hot topped with sour cream and extra green onions and peppers if desired.

mashedpotatopancakes-1a-2aKelsey Kinser
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