Oh my goodness, let me tell you about my absolute favorite comfort food: mashed potato pancakes! They’re crispy on the outside and soft on the inside—pure heaven! I remember the first time I made them; my kitchen filled with that irresistible, mouthwatering aroma of frying potatoes. It’s such an easy recipe that turns leftover mashed potatoes into a delightful dish that everyone loves. Trust me, once you take that first bite, you’ll be hooked! Whether you’re serving them as a side or a snack, these mashed potato pancakes are sure to become a staple in your home, just like they are in mine!
Ingredients List
- 2 cups mashed potatoes (make sure they’re creamy and smooth for the best texture)
- 1/2 cup all-purpose flour (this helps bind everything together)
- 1/4 cup grated cheese (I love using cheddar, but feel free to try your favorite)
- 1 egg (this adds richness and helps with binding)
- 1/4 cup chopped green onions (for a fresh, zesty kick)
- Salt to taste (don’t be shy; this enhances all the flavors!)
- Pepper to taste (just a pinch can really elevate the dish)
- Oil for frying (I recommend vegetable or canola oil for frying to crispy perfection)
How to Prepare Mashed Potato Pancakes
- Start by taking your creamy mashed potatoes and placing them in a large mixing bowl. If they’re a bit cold from the fridge, that’s okay; just let them sit out for a few minutes to warm up a bit.
- Next, add in the flour, grated cheese, egg, chopped green onions, and sprinkle in some salt and pepper. Now, mix everything together until it’s smooth and well combined. You want a nice, thick batter that holds together nicely!
- Now, heat a generous amount of oil in a skillet over medium heat. You want enough oil to cover the bottom of the pan—this is what gives those pancakes that glorious crispy exterior!
- Once the oil is hot (you can test it by dropping a small spoonful of the mixture in; it should sizzle), scoop out a portion of your potato mixture. Flatten it gently into a pancake shape with your hands—about 1/2 inch thick is perfect.
- Carefully place the pancake into the hot oil. Fry each side for about 3-4 minutes until they’re golden brown and deliciously crispy. Don’t rush this part; the magic happens when they’re frying!
- When they’re done, use a slotted spatula to transfer them onto a plate lined with paper towels to drain any excess oil. Serve these warm, and get ready for everyone to ask for seconds!
Why You’ll Love This Recipe
- Quick and easy to whip up, perfect for busy nights
- Transform leftover mashed potatoes into something magical
- Flavorful and satisfying—everyone will love them!
- Versatile enough to serve as a side or a snack
- Suitable for any meal, breakfast to dinner!
Tips for Success
To get the best mashed potato pancakes, here are a few handy tips! First, make sure your mashed potatoes are smooth and free of lumps—nobody wants a bumpy pancake! If your mixture feels too wet, just add a bit more flour to help it hold together. When frying, keep the oil hot but not smoking; if it’s too cool, your pancakes will absorb oil and become greasy. And remember to not overcrowd the pan; give each pancake some space to crisp up nicely. Finally, serve them immediately while they’re warm and crispy for the best experience!
Variations
Oh, the possibilities with mashed potato pancakes are endless! If you’re feeling adventurous, why not mix in some fresh herbs like parsley, dill, or chives for an extra pop of flavor? You can also spice things up by adding a pinch of garlic powder or smoked paprika for a smoky kick. Want to sneak in some veggies? Grated zucchini or shredded carrots work wonders in this recipe! And if you’re a fan of heat, try stirring in some diced jalapeños or a dash of hot sauce. The best part? You can customize these pancakes to match your mood or whatever ingredients you have on hand—get creative and have fun with it!
Serving Suggestions
These mashed potato pancakes are best served warm, so don’t wait too long to dig in! I love pairing them with a dollop of sour cream for that creamy contrast, or you can go the sweet route with applesauce. Both options enhance the flavors and make every bite even more delightful!
Nutritional Information
Just a quick note before we dive into the numbers: the nutritional values for these mashed potato pancakes can vary based on the specific ingredients and brands you use, so keep that in mind! Typically, one pancake contains about 150 calories, with 6g of fat (2g of which is saturated), 20g of carbohydrates, and 4g of protein. You’ll also find around 200mg of sodium and 2g of fiber. While this dish is a lovely treat, remember to enjoy it as part of a balanced diet. Now, let’s get cooking and savor every bite!
FAQ Section
Got questions about mashed potato pancakes? I’ve got you covered! First off, can you store them? Absolutely! Just place any leftovers in an airtight container in the fridge, and they’ll last for about 3 days. When you’re ready to enjoy them again, simply reheat in a skillet over medium heat for a few minutes on each side until crispy.
What if you don’t have all the ingredients? No worries! You can easily substitute the cheese with a dairy-free option or use whole wheat flour instead of all-purpose flour for a healthier twist. And if you want to make them egg-free, try using a flaxseed meal or applesauce as a binder.
Lastly, if you’re looking to make these pancakes a bit lighter, you can bake them instead of frying. Just brush them lightly with oil and pop them in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through. Enjoy your delicious journey with mashed potato pancakes! Learn more about the nutritional benefits of potatoes here.
Imprimer
Mashed Potato Pancakes: 5 Tips for Irresistible Flavor
- Temps Total: 30 minutes
- Rendement: 4 servings 1x
- Alimentation: Végétarien
Description
Crispy mashed potato pancakes that are easy to make.
Ingrédients
- 2 cups mashed potatoes
- 1/2 cup all-purpose flour
- 1/4 cup grated cheese
- 1 egg
- 1/4 cup chopped green onions
- Salt to taste
- Pepper to taste
- Oil for frying
Instructions
- In a bowl, combine mashed potatoes, flour, cheese, egg, green onions, salt, and pepper.
- Mix until smooth.
- Heat oil in a skillet over medium heat.
- Scoop a portion of the mixture and flatten it into a pancake shape.
- Fry each pancake for 3-4 minutes on each side until golden brown.
- Remove and drain on paper towels.
- Serve warm.
Notes
- You can add herbs for extra flavor.
- Serve with sour cream or applesauce.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Side Dish
- Méthode: Pan-frying
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 pancake
- Calories: 150
- Sucre: 1g
- De Sodium: 200mg
- La graisse: 6g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 30mg
Mots-clés: mashed potato pancakes
