Description
Transform your leftover mashed potatoes into crispy, golden pancakes that are perfect for breakfast or a satisfying snack. Enjoy delightful flavors in every bite!
Ingredients
Scale
- 2 cups leftover mashed potatoes
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Oil or butter for frying
Instructions
- In a large bowl, mix cold leftover mashed potatoes, eggs, and sour cream until smooth.
- Gradually fold in flour, salt, and pepper until the mixture is sticky but holds together.
- Gently incorporate chopped green onions for added flavor.
- Heat oil or butter in a non-stick skillet over medium heat.
- Drop about 1/4 cup of batter per pancake into the skillet. Flatten slightly with a spatula.
- Cook until golden brown on both sides, then remove and keep warm while frying remaining batter.
- Serve hot with sour cream or applesauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (45g)
- Calories: 118
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 62mg
Keywords: - For extra flavor, mix in cheese or herbs before frying. - Allow pancakes to cool completely before storing in an airtight container for up to three days in the fridge. - Reheat pancakes in a skillet for optimal crispiness.