A recipe for potato pancakes. It is a great way to use leftover mashed potatoes to make a special side dish. It's simply done with potatoes, flour, and eggs.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
leftover mashed potatoes
plus more if needed*
Vegetable or canola oil for frying
Stir together mashed potatoes, eggs, and flour in a large bowl.
Heat 2 tablespoons oil in a large nonstick or cast iron skillet over medium-high heat, about 2 minutes.
Drop potato mixture into skillet at least 1 inch apart, measuring about 2 heaping tablespoons for each pancake. Gently press with a spatula to flatten.
Cook until you can see the edges of the bottom are crisp and golden brown, about 3 minutes. Very carefully flip pancakes to the other side (they come apart easily).
Cook until the second side is also browned and crisp. Transfer pancakes to a paper towel lined plate or serving platter.
Repeat with remaining potato mixture adding more oil to the pan between batches as needed.
*You may need to add more flour to the mixture if your mashed potatoes were made with a lot of butter and/or cream. You can test the mixture by frying one first and if it is too soft (won't hold together after frying) then add more flour (1 to 2 tablespoons).