Leftover Mashed Potato Pancakes with Cheddar, Scallions, Sour Cream, and Cranberry Sauce Recipe

Introduction

Leftover mashed potato pancakes are a quick and delicious way to transform your cold potatoes into a crispy, cheesy treat. Perfect for breakfast, brunch, or a comforting snack, these pancakes pair beautifully with sour cream and cranberry sauce for added flavor.

Ingredients

• 2 cups mashed potatoes
• 3/4 cup all-purpose flour
• 1 egg
• 1/2 cup shredded cheddar cheese
• 3 tablespoons scallion, chopped
• Salt, to taste
• Vegetable oil, as needed for frying
• Sour cream, to taste (for serving)
• Cranberry sauce, to taste (for serving)

Instructions

1. Step 1: In a large mixing bowl, combine the mashed potatoes, 1/4 cup of the flour, egg, shredded cheddar cheese, and chopped scallions. Mix just until combined; the mixture should form into a ball and not be too sticky. If it feels dry, add a splash of water. If too sticky, add more flour.
2. Step 2: Lightly flour your hands and shape the mixture into 6 to 8 patties. Sprinkle both sides of each patty with additional flour to help them crisp up, adding more as needed to prevent sticking.
3. Step 3: Heat a frying pan over medium-high heat and add a generous splash of vegetable oil (about 3 tablespoons). When the oil is hot, cook the patties in batches of 2 to 3, frying until golden brown and crispy on each side, about 3 to 5 minutes per side. If they brown too quickly, reduce the heat. Add more oil between batches if needed.
4. Step 4: Transfer the cooked pancakes to a paper towel-lined tray and lightly sprinkle with salt while still warm.
5. Step 5: Serve the pancakes warm, garnished with extra scallions if desired, alongside sour cream and cranberry sauce for dipping.

Tips & Variations

• For extra flavor, add finely chopped herbs like parsley or dill to the potato mixture.
• Try mixing in cooked bacon or diced ham for a savory variation.
• Use sweet potato mash instead of regular potatoes for a slightly sweet twist.
• Serve with applesauce or a spicy chutney instead of cranberry sauce for a different flavor profile.
• If the mixture feels too wet, refrigerate it for 30 minutes before shaping to help it firm up.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to keep them crispy, or warm in a toaster oven. Avoid microwaving, as it can make the pancakes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mashed potatoes instead of leftovers?

Yes, fresh mashed potatoes work well. Just ensure they are not too runny. Thicken them by adding a little flour or reducing any excess liquid before mixing.

What can I use if I don’t have cheddar cheese?

You can substitute with other types of cheese like mozzarella, Monterey Jack, or even a bit of Parmesan for a different flavor.

Leftover Mashed Potato Pancakes with Cheddar, Scallions, Sour Cream, and Cranberry Sauce Recipe

---

★★★★★

4.5 from 78 reviews

• Author: Jack
• Total Time: 25 minutes
• Yield: 6–8 pancakes 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Delicious and crispy leftover mashed potato pancakes made with simple ingredients like mashed potatoes, cheddar cheese, and scallions. These golden brown pancakes are pan-fried to perfection and served warm with sour cream and cranberry sauce, making a perfect comfort food or versatile appetizer.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups Mashed Potatoes
• 3/4 cup All-Purpose Flour (divided: 1/4 cup for batter, 1/2 cup for coating)
• 1 Egg
• 1/2 cup Shredded Cheddar Cheese
• 3 tablespoons Scallion, finely chopped
• Salt, to taste
• Vegetable Oil, as needed for frying (at least 3 tablespoons)
• Sour Cream, to taste (for serving)
• Cranberry Sauce, to taste (for serving)

---

Instructions

1. Mix Ingredients: In a large mixing bowl, combine 2 cups of mashed potatoes, 1/4 cup of all-purpose flour, 1 beaten egg, 1/2 cup shredded cheddar cheese, and 3 tablespoons chopped scallions. Mix until just combined; the mixture should form a ball easily and not be too sticky. If too dry, add a splash of water; if too sticky, add more flour.
2. Form Patties: Flour your hands with the remaining 1/2 cup flour. Shape the mixture into 6-8 evenly sized patties, coating both sides with flour as you shape them to help achieve a crispy exterior and prevent sticking.
3. Heat Pan and Fry: Heat a frying pan over medium-high heat and add at least 3 tablespoons of vegetable oil. Once hot, fry the patties 2-3 at a time, cooking each side for 3-5 minutes until golden brown and crispy. Adjust heat as needed to prevent burning and add more oil if necessary.
4. Drain and Season: Transfer the cooked pancakes onto a paper towel-lined tray to drain excess oil. Sprinkle with salt to taste while still hot.
5. Serve: Serve the pancakes warm, garnished with additional scallions if desired, alongside sour cream and cranberry sauce for dipping.

Notes

• You can adjust the flour amount slightly based on the moisture level of your mashed potatoes to get the perfect batter consistency.
• Use vegetable oil with a high smoke point for frying to achieve crispiness without burning.
• For a vegetarian version, ensure cheese and sour cream are suitable or substitute with vegan alternatives.
• These pancakes reheat well in a skillet or oven to maintain crispiness.
• Leftover pancakes can be frozen and reheated for a quick snack.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Frying
• Cuisine: American

Keywords: mashed potato pancakes, leftover potatoes recipe, potato cakes, savory pancakes, cheddar potato pancakes, easy snack, comfort food