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Mashed Potato Pancakes (and Latke Twist)

Mashed Potato Pancakes (and Latke Twist)
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Turn your leftover mashed potatoes into a culinary delight with these Mashed Potato Pancakes (and Latke Twist). These crispy, golden-brown pancakes are a delicious way to repurpose your leftovers while delivering a creamy, cheesy center that everyone will love. Perfect for brunch or as a side dish, they can be topped with a variety of garnishes like sour cream, caramelized onions, or fresh herbs. With minimal prep time and the flexibility to customize toppings to your taste, these pancakes are both easy to make and incredibly satisfying. Whether you’re serving them at a family gathering or just treating yourself to something special, these pancakes elevate any meal.

Ingredients

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  • 3 cups cooled mashed potatoes
  • 1 cup grated cheese (cheddar or gruyere)
  • 1/4 cup finely chopped green onion
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • Salt and pepper to taste
  • Butter and oil for frying
  • 4 teaspoon butter
  • 4 teaspoon vegetable oil (or neutral olive oil)
  • flour for dredging (about 1/4 cup)
  • 1/4 cup all-purpose flour (use less if mashed potatoes are dry and more if too wet)
  • 1/4 teaspoon garlic powder

Instructions

  1. In a mixing bowl, combine mashed potatoes, cheese, green onion, parsley, egg, flour, garlic powder, salt, and pepper until well mixed.
  2. Form the mixture into about 12 balls (2-2½ inches in diameter) and roll in flour.
  3. Flatten each ball into a pancake shape (½ inch thick).
  4. Heat butter and oil in a skillet over medium heat. Fry half the pancakes for 3–4 minutes on each side until golden brown.
  5. Drain on paper towels before serving hot with your choice of toppings.

Nutrition

Find it online: https://glonfo.com/mashed-potato-pancakes-and-latke-twist/