Mashed Potato Pancakes
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- 1 1/2 c leftover mashed potatoes
- 1/3 c shredded cheese
- 1 tablespoon chopped green onion
- 1 egg
- 1 tablespoon plus 1/4 c all purpose flour
- oil for frying(i use canola)
Place the remaining flour in a shallow dish and dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches.Place the pancakes on a paper towel-lined plate and immediately sprinkle them with salt.