Description
Delicious and crispy potato pancakes made from leftover mashed potatoes, seasoned with chives and fried to golden perfection. Perfect as a savory snack or side dish served with sour cream.
Ingredients
Scale
Main Ingredients
- 2 cups mashed potatoes
- 3/4 cup all-purpose flour (plus more for tossing)
- 1/4 cup chopped chives (or green onion, plus more for topping)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 large egg
For Frying and Serving
- 1 cup vegetable oil (for frying)
- Sour cream (optional, for serving)
Instructions
- Mix Ingredients: In a large bowl, combine the mashed potatoes, flour, chopped green onions, kosher salt, ground black pepper, and egg. Mix until well incorporated.
- Form Patties: Take 3-4 tablespoons of the potato mixture, sprinkle generously with flour, and gently toss back and forth in your hands to form a ball. Flatten the ball into a patty shape and place it on a parchment-lined baking sheet. Repeat with remaining mixture.
- Heat Oil: Heat the vegetable oil in a large skillet over medium heat until hot but not smoking.
- Fry Pancakes: Carefully add the potato patties to the hot skillet. Fry each side for about 2-3 minutes until golden brown and crispy.
- Drain Excess Oil: Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
- Serve: Sprinkle with additional chopped chives and serve warm with sour cream if desired.
Notes
- Use leftover mashed potatoes for best texture and flavor.
- If mixture feels too wet, add a little more flour to help bind it.
- Ensure oil is hot enough to achieve crispy edges but not too hot to burn pancakes.
- Serve immediately for best crispiness; pancakes can be kept warm in a low oven.
- Try adding spices like garlic powder or smoked paprika for variation.
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
