Description
Delicious and crispy potato pancakes made from leftover mashed potatoes, combined with flour, chives, and seasonings, then pan-fried to golden perfection. Perfect as a savory snack or side dish served with sour cream.
Ingredients
Scale
Main Ingredients
- 2 cups mashed potatoes
- ¾ cup all-purpose flour (plus more for tossing)
- ¼ cup chopped chives (or green onion, plus more for topping)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 cup vegetable oil (for frying)
- Sour cream (optional, for serving)
Instructions
- Combine Ingredients: In a large bowl, mix together the mashed potatoes, flour, chopped chives, salt, pepper, and egg until well combined.
- Form Pancakes: Scoop 3-4 tablespoons of the mixture and sprinkle generously with flour. Toss gently between your hands to form a ball, then flatten into a patty shape.
- Prepare for Frying: Place each formed patty on a parchment-lined baking sheet. Repeat the process with the remaining potato mixture.
- Heat Oil: Pour vegetable oil into a large skillet and heat over medium heat until hot but not smoking.
- Fry Pancakes: Add the potato patties to the skillet in batches. Fry each side for about 2 minutes or until golden brown and crispy.
- Drain Pancakes: Transfer fried patties to a plate lined with paper towels to remove excess oil.
- Serve: Sprinkle with additional chopped chives and serve warm with sour cream on the side if desired.
Notes
- Use leftover mashed potatoes for best texture and flavor.
- If the mixture is too wet, add a little more flour to help binding.
- Use a non-stick skillet for easier frying and flipping.
- Serve immediately for the crispiest texture.
- Sour cream pairs excellently but can be substituted with Greek yogurt for a healthier option.
Nutrition
- Serving Size: 1 potato cake
- Calories: 165 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.05 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 23 mg
