Mashed Potato Pancakes

July 10, 2017


  • 3 cups Leftover Mashed Potatoes, chilled

  • 2/3 cups Shredded Cheddar Cheese

  • 2 tsp. Zestive Pepper and Green Onion Seasoning

  • 1 Egg, lightly beaten

  • 3 tsp. All Purpose Flour

  • 1/2 cups All Purpose Flour

  • Vegetable Oil for frying

  • Sour Cream for serving



In a large bowl, stir together the mashed potatoes, cheese, Zestive Seasoning, egg and 3T flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick. Place the remaining 1/2 C of flour in a shallow dish and carefully dredge each pancake in the flour. Heat 3/4 of vegetable oil in a large pan over medium heat. Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3-4 minutes. Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt. Top with sour cream. Serve and enjoy!



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