Description
Leftover Mashed Potato Cakes that crisp up perfectly in a pan. Tried these before? Turn last night’s mash into crispy mashed potato cakes. What would you serve them with? These leftover mashed potato cakes are a hit every time. Share your twist in the comments.
Ingredients
Scale
- 1 egg
- 1 cup leftover mashed potatoes
- 1/3 cup flour
- 1 green onion, finely chopped
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 2 tablespoons milk
- 2 to 3 tablespoons shortening or vegetable oil (for frying)
Instructions
- Crack the egg into a bowl and beat it.
- Stir the mashed potatoes into the egg.
- Add the flour, green onion, baking powder, salt, and pepper. Mix well.
- Pour in 1 tablespoon of milk and stir.
- If the batter feels too dry, add a little more milk. You want a thick batter.
- Heat the shortening or oil in a skillet over medium heat.
- Scoop out some batter and drop it into the pan, shaping it into a pancake about 3 to 3½ inches wide and ½ inch thick.
- Cook until golden brown on one side, then flip and cook the other side.
- Serve warm with ketchup or your favorite dip.
- These taste great right out of the pan, but they’re also good cold the next day.
- Make a big batch and enjoy them as a snack or a quick meal.
- Perfect for using up leftovers without wasting a bite.
Notes
Created, prepared, tried, and tested by Lucy Kimitta
