Fully Loaded Mashed Potato Pancakes
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 12
Leftover mashed potatoes are turned into a potato pancake that is reminiscent of a fully loaded baked potato or twice baked potatoes except these delicious morsels are covered with a crispy crust.
  • 2 cups leftover mashed potatoes
  • ⅔ cups shredded cheddar cheese (or your favorite)
  • 2 eggs lightly beaten
  • ½ cup flour, divided into two ¼ cup portions
  • 2 green onions thinly sliced
  • 2 tablespoons cooked bacon, finely chopped (optional)
  • ¼-1/2 cup olive or vegetable oil for frying.
  1. Mix together mashed potatoes, eggs, cheese,green onions, and bacon (if using)
  2. Add ¼ cup flour, a little at a time, stopping when the mixture is stiff enough to be rolled into a ball. (You may need a more or less flour depending upon the original consistency of your mashed potatoes.) You want the ball to roll into a ball that you can roll and smash into a disk without it falling apart in your hands.
  3. Pour the second quarter cup of flour onto a small plate.
  4. Heat oil in skillet over medium heat
  5. Roll potato mixture into 1½ to 2 inch balls.
  6. Flatten ball into ½ inch thick disk.
  7. Dredge disks of potato mixture in the flour that is on the plate.
  8. Fry in oil until golden brown on both sides.
  9. Serve with a dollop of sour cream and additional sliced green onions.
  10. Helpful Hint: You can keep the first pancakes that are fried warm and ready to serve by putting them on a metal cookie cooling rack over a baking pan in a 220 degree oven until ready to serve.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/cooking/thanksgiving-leftover-make-over-fully-loaded-mashed-potato-pancakes/