This is absolutely my favorite way to use leftover mashed potatoes. In fact, I love these so much, I sometimes intentionally make more mashed potatoes than we need for dinner just so I can make these the next day. They’re just SO GOOD! Crispy on the outside and creamy on the inside, these gorgeous golden beauties are packed with flavor and smothered in comfort.
NanaBread’s Crispy Potato Pancakes:
(makes eight 3″ potato pancakes)
2 cups leftover mashed potatoes
2 large eggs
1 tablespoon sour cream or Greek yogurt
3 tablespoons all-purpose flour
1 teaspoon Mrs. Dash salt-free seasoning
1/8 teaspoon black pepper
2 teaspoons chives (optional; I use freeze-dried)
oil for frying
Combine all of the ingredients (except the oil) in a mixing bowl.
Whisk until well combined. It’s okay if there are small lumps of potatoes.
Add just enough oil to a non-stick skillet to about 1/8″ deep. You’ll want just enough oil to allow it to bubble around the edges as these fry. If you’re really adventurous and you’re making these for breakfast, fry a few strips of bacon first, then fry your potato pancakes in the bacon grease. The extra punch of flavor it adds will blow your mind, and if it’s hot enough, they will turn out nice and crispy without being greasy. I promise.
Cook over medium-high heat until both sides are golden brown and crispy around the edges. Drain on paper towels and keep warm until they’re all finished. These make a great side to almost anything, but we love them for breakfast. Piled onto a plate with a little bacon and a soft fried egg? Fuhgeddaboudit.
Make these, and I swear you’ll never look at leftover mashed potatoes the same way again. Now go make your own; these are mine.