How many times have you ended up throwing away leftover mashed potatoes? I know I’ve done it more times than I can count. I felt so bad wasting good food every time so I decided to turn them into pancakes. They taste great with a dollop of sour cream and freshly chopped chives. If you’re making these for breakfast, serve them with some fried eggs on the side.  Not only do they taste amazing, they’re also very cheap to make. Since the ingredients are basic everyday food you’d find in your kitchen, you won’t have to go grocery shopping. With quick preparation time, these potato pancakes are sure to be a hit during your next brunch gathering.

 

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Ingredients:
3 eggs
3 cups mashed potatoes
1 tsp salt
1/4 tsp pepper
1 clove garlic, zested or pressed
1/2 cup milk
2 cups flour

Instructions:

1. In a large bowl, lightly beat the eggs with a handheld mixer.

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2. Add the mashed potatoes, salt, pepper, garlic, and milk to the eggs. Blend until well combined.

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3. Add in the flour and start off blending slowly, then pick up the speed once most of the mixture has come together.

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4. Fill a large pan with about 1 inch of vegetable oil and heat it to the highest temperature. (Canola or corn oil works too). Using a cookie scoop, scoop out mounds of the potato batter and place it into the oil.

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5. Flip the pancakes once they become golden brown. Remove from oil and place on a plate lined with a piece of paper towel to absorb excess oil.

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Serve warm with sour cream and chopped chives.

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Mashed Potato Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 3 eggs
  • 3 cups mashed potatoes
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 clove garlic, zested or pressed
  • ½ cup milk
  • 2 cups flour
Instructions
  1. In a large bowl, lightly beat the eggs with a handheld mixer.
  2. Add the mashed potatoes, salt, pepper, garlic, and milk to the eggs. Blend until well combined.
  3. Add in the flour and start off blending slowly, then pick up the speed once most of the mixture has come together.
  4. Fill a large pan with about 1 inch of vegetable oil and heat it to the highest temperature. (Canola or corn oil works too). Using a cookie scoop, scoop out mounds of the potato batter and place it into the oil.
  5. Flip the pancakes once they become golden brown. Remove from oil and place on a plate lined with a piece of paper towel to absorb excess oil.
  6. Serve warm with sour cream and chopped chives.