We all know that right after Thanksgiving, it’s an inevitable fact that most of the turkey and mashed potatoes are left untouched. When this happens, there are usually three options. The first one is to give it, the second is throw it away (it spoils, you know) and the third one is you make a new dish out of it.
Well…the third one is somewhat easy, especially if you have a very creative mind.There are many things you can do with turkey. There are actually lots of recipes for turkey leftovers. However, it’s also very good if you pair it with cheesy leftover mashed potato leftover pancakes. This recipe is very easy to make, as long as you can follow the instructions that are listed below.
Mashed Potato Pancakes Recipe
Cheesy Leftover Mashed Potato Pancakes
- 3 cups Chilled Mashed Potato Leftovers
- 2/3 cup Cheddar Cheese shredded
- 2 tbsp. Scallions chopped
- 1 pc. Egg slightly beaten
- 3 tbsp. All-purpose Flour
- ½ cup All-purpose Flour
- Vegetable Oil for frying
- Sour Cream for serving
- mashed potatoes loaded with cheese, spices
- Mix chilled mashed potato leftovers, scallions, cheese, egg and 3 tablespoons of flour in a large mixing bowl. Mix until everything is blended thoroughly.
- By using your two hands, divide the mashed potato mixture into twelve equal parts. Make sure that you have washed your hands before this, though.
- Roll every mashed potato portion into a large, compact ball before flattening it by means of a rolling pin. Just flatten the pancake into a disc about a ½-inch thick.
- Next, place the remaining ½ cup of flour in a dish and drench the mashed potato discs in it.
- Next, heat at least three to four tablespoons of vegetable oil in a large saute pan over medium heat. Make sure that the bottom of the pan is all coated with it.
- Fry the pancakes for about three to four minutes until the pancakes are golden-brown in color and crispy on both sides. If in case that the oil runs out during frying, just add more of it until the whole batch is done. Once cooked, transfer the pancakes in a paper towel-lined plate to drain the excess oil and add some salt in it.
- Serve the finished Cheesy Leftover Mashed Potato Pancakes and top it with sour cream and some chopped scallions.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Tips for making Mashed Potato Pancakes
You can slice potatoes before starting the cooking process. Keep them in a Ziploc bag in the refrigerator for up to 24 hours. This way, they won’t discolor and will be crispy. Alternatively, you can grate them and store them in a separate airtight container. This way, you won’t have to worry about storing them for a long time. Just remember to mix the starch with the flour and eggs.
The potatoes must be cooked in oil to ensure that the pancakes don’t stick to the pan. The mixture should be moist and lukewarm, but if you are baking the potato pancakes in the oven, you should ensure that there is no moisture left. In addition, you must make sure that you mix the ingredients well before you start cooking. Adding a bit of flour helps to avoid overcrowding the batter.
You can freeze the potato pancakes once they are cooked. They can also be stored in the fridge for up to a week. During the day, you can also serve them as sandwiches by putting meats and vegetables in them. You can use them to stuff with meat and vegetables for a light lunch or dinner. Moreover, potato pancakes are the best snacks for snacking. The ingredients you need are potatoes, eggs, and onions.
The traditional preparation of potato pancakes is by grating the potatoes using a box grater. Some people add grated onions and tomatoes to the mixture, but the purpose of these potatoes is to provide the pancakes with a delicious, fluffy batter. The potato cake can be served warm or cold. The batter can be frozen or chilled. If you prefer, you can also add a few teaspoons of butter and some seasonings.