Mashed Potato Pancakes
by Adrianna Adarme on Nov 24, 2017
- Servings
- 6 servings
- Course
- Entree
Ingredients
- 4 cups of mashed potatoes
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ cup shredded cheddar cheese
- 1 tablespoon minced Italian parsley
- 1 tablespoon minced chives
- 2 teaspoons vegetable oil
Instructions
-
In a large bowl, add the mashed potatoes and mix in the flour, beaten egg, cheese, parsley and chives. Transfer to the fridge to *chill for 30 minutes to an hour.
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In a medium non-stick skillet, set over medium heat, add the oil. When the oil is hot, drop mounts (I like to use a cookie scoop) of the mashed potato mixture and flatten it slightly using your hands or the back of the cookie scoop. Cook for about 3 minutes on the first side and then flip, cooking on the opposite side for another 2 to 3 minutes. Repeat until you’ve worked your way through all of the mashed potatoes.
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Serve with a side of cranberry sauce and garnish with chives.