Mashed Potato Pancakes

Name: Mashed Potato Pancakes
Ingredients: 2 large eggs, lightly beaten; 2 1/2 cups mashed cooked potatoes; 3/4 cup (about 3 1/4 oz.) all-purpose flour; 2 tablespoons unsalted butter, melted and cooled slightly; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 ounces sharp Cheddar cheese, shredded (about 3/4 cup); 1/4 cup thinly sliced scallions (from 2 scallions); 6 tablespoons canola oil; 6 tablespoons sour cream; 2 tablespoons thinly sliced fresh chives

11 ingredients

3 steps

Ingredients

2 large eggs, lightly beaten
2 1/2 cups mashed cooked potatoes
3/4 cup (about 3 1/4 oz.) all-purpose flour
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)
1/4 cup thinly sliced scallions (from 2 scallions)
6 tablespoons canola oil
6 tablespoons sour cream
2 tablespoons thinly sliced fresh chives

Directions

1

Preheat oven to 200°F. Stir together eggs, mashed potatoes, flour, butter, salt, pepper, and garlic powder in a medium bowl. Fold in cheese and scallions until just combined.
2

Heat a large nonstick skillet over medium-high. Add 2 tablespoons of the oil to skillet; swirl to coat. Once oil shimmers, spoon 4 mounds (about 1/4 cup each) batter onto skillet, flattening each with a spatula to about 1/4-inch thick. Cook until golden brown and crispy, 2 to 3 minutes per side. Transfer potato pancakes to a wire rack set inside a baking sheet, and place in preheated oven to keep warm. Repeat process twice with remaining oil and batter.
3

To serve, dollop sour cream evenly onto warm potato pancakes; sprinkle with chives.

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