Ingredients:

  • 2 cups cold leftover mashed potatoes
  • 0.25 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 0.5 cup shredded cheddar cheese
  • 2 tbsp green onions, finely sliced
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2.5 tbsp neutral oil or unsalted butter for frying

Instructions:

  1. In a large mixing bowl, combine the cold mashed potatoes, lightly beaten egg, 1/4 cup flour, shredded cheddar cheese, sliced green onions, and garlic powder.
  2. Mix until a thick dough forms. If the mixture is too wet to hold its shape, add additional flour one tablespoon at a time until manageable.
  3. Scoop approximately 1/4 cup of the mixture and roll into a ball, then flatten into a patty about 1/2-inch thick.
  4. Lightly dredge both sides of each patty in a small amount of extra flour to ensure a crispy exterior.
  5. Heat oil or melt butter in a non-stick or cast-iron skillet over medium-high heat until shimmering.
  6. Place 3-4 patties in the pan at a time, being careful not to overcrowd. Fry for 3-4 minutes until the bottom is deep golden brown.
  7. Carefully flip the pancakes and cook for an additional 3 minutes on the second side.
  8. Transfer the finished pancakes to a wire cooling rack or paper-towel-lined plate. Season with a pinch of salt while hot and serve immediately.