Ingredients
Units
Scale
- 2 cups leftover mashed potatoes [plain works best for this]
- 1 cup shredded marble jack cheese [about 8oz]
- 3/4 cup all-purpose flour
- 1/4 cup chopped green onions - including the whites (see NOTES 1 for substitution)
- 2 large egg (beaten)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley (see NOTES 2 for substitution)
- 1/2 Salt
- 1/4 teaspoon freshly ground black pepper
- avocado oil [for frying] (see NOTES 3 for substitution)
Optional Toppings
- sour cream
- Fresh Parsley
- Grated Parmesan Cheese
- Fresh Green Onions cut on a bias
Instructions
- Add the leftover mashed potatoes to a small-medium mixing bowl.
- Add the cheese, flour, green onion, egg, garlic powder, onion powder, dried parsley, Salt, and pepper.
- Stir all the ingredients together until everything is fully incorporated.
- Using a 3 tablespoon size cookie scoop, form the mixture into patties about 1.5 centimeters thick.
- Heat a cast iron pan over medium heat and add a small amount of avocado oil (around 1-2 teaspoons per batch).
- Fry the patties in batches until golden brown and completely cooked and heated through (about 5-7 minutes per side)
- Enjoy immediately. If desired, serve with a dollop of sour cream, sliced green onions, fresh chopped parsley, and some parmesan cheese
Equipment
Lodge Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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Buy Now → Notes
Substitutions
- 1 Tablespoon dried chives
- ½ teaspoon fresh parsley
Storage
- Fridge: Store leftover mashed potato pancakes in an airtight container in the refrigerator for up to 4 days.
- Freeze: prep the pancakes just as you would for frying, place them on a silicone mat on a pan, and freeze. Once frozen, transfer to a freezer-safe bag and store for up to 3 months.
- To reheat: Defrost first is frozen; then warm them up in the air fryer, a 350°F oven, or in a skillet with a little olive oil on the stove.
