Cheesy Leftover Mashed Potato Pancakes

Who don't love hot, crispy potato pancakes topped with tangy sour cream? It also best for extra meal in thanksgiving. When it comes and some usual menus fell bored to make then you can pick this one for extra...

Cheesy Leftover Mashed Potato Pancakes

yield: about 12 pancakes

Ingredients:

• 3 cupschilled leftover mashed potatoes
• 2/3 cupshredded cheddar cheese
• 2 Tablespoonschopped scallions, green and white parts
• 1egg, lightly beaten
• 3 Tablespoonsall-purpose floour
• 1/2 cupall-purpose flour
• Vegetable oil, for pan-frying
• Sour cream, for serving

DIRECTIONS

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) 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 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Notes:

All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

Find out more about this recipe HERE

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