Golden Potato Pancakes

These simple potato pancakes take your leftover mash and turn it into something so good my family never stops arguing about who gets the last one. After trying different tweaks every time we had holiday leftovers, I've nailed this comfort food favorite that upgrades yesterday's side into today's main event.

I first whipped these up after a Thanksgiving when we had tons of mashed potatoes sitting around. These days my kids actually beg me to make extra mashed potatoes at dinner just so we can cook up these pancakes the next morning.

What You'll Need

• 3 cups refrigerated leftover mashed potatoes: they stick together better when they're cold
• 2/3 cup shredded cheddar cheese: grate it yourself for smoother melting than the bagged stuff
• 2 tablespoons chopped scallions: gives a light oniony kick and pretty green flecks
• 1 egg lightly beaten: holds everything together as the main binder
• 1/2 cup plus 3 tablespoons all-purpose flour: split between mixing and outer coating
• Vegetable oil: for frying them up, pick one that won't smoke easily
• Sour cream: for topping, adds a cool tang against the hot pancakes

How To Make Them

Mix Your Starter:

Stir together your cold potatoes, cheese, scallions, egg, and 3 tablespoons of flour in a big bowl. Fold everything with a rubber spatula until it's all mixed but don't go crazy or you'll end up with tough pancakes.

Shape Your Pancakes:

Grab about 1/4 cup of potato mix and roll it into a ball with your hands. Push down gently to make a pancake about 1/2 inch thick with slightly curved edges. They should feel solid enough to handle without falling apart.

Roll In Flour:

Put the leftover 1/2 cup flour in a flat dish and lightly coat each pancake all over. This flour layer helps get that amazing golden crust when you cook them.

Get Your Oil Hot:

Pour 3 to 4 tablespoons of vegetable oil into a big skillet over medium heat. You'll know it's ready when it shimmers without smoking. Drop a tiny bit of potato mix in as a test; if it sizzles right away, you're good to go.

Cook Until Golden:

Cook 3 or 4 pancakes at once, depending on your pan size, for roughly 3 to 4 minutes each side. Look for a deep golden brown color and don't flip too soon or they'll break apart.

Let Them Cool And Serve:

Move cooked pancakes to a plate lined with paper towels, sprinkle with a bit of salt while they're still hot, and serve warm topped with sour cream and extra scallions if you want.

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Adding cheese is my little trick with these pancakes. I found out it doesn't just make them taste better but also helps everything stick together nicely. My grandma used to make something like these back during the Depression when using up leftovers wasn't about being trendy but about making ends meet.

Prep Ahead Ideas

You can mix everything up to a day before and keep it covered in the fridge. This actually makes them even better since all the flavors get time to blend together. Just shape and fry them when you're ready to eat.

If you want, you can cook the whole batch ahead of time and store them in the fridge for up to 3 days. When you're ready, warm them in a 350°F oven for about 10 minutes until they're hot and crispy again. They won't be quite as amazing as fresh ones but they'll still hit the spot when you're short on time.

Mix It Up

Though we love this basic version at our house, feel free to play around with different cheeses or extra bits. Sharp cheddar gives a nice kick but switching to gruyère or pepper jack creates a totally different taste experience.

To make them breakfast-worthy, throw in some crumbled bacon or chopped ham. In summer, we sometimes add corn kernels or tiny pieces of roasted red peppers for color and a bit of sweetness.

If you like herbs, try mixing in fresh chopped chives, dill, or parsley. Each change gives you a slightly different flavor while keeping that comforting potato goodness we all crave.

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Ways To Enjoy Them

These pancakes work great any time of day. For breakfast, eat them with eggs and a side of applesauce. At lunch, they go really well with a simple green salad with tangy dressing to cut through the richness.

For dinner, try them topped with smoked salmon and a little crème fraîche for a fancy starter, or serve alongside roast chicken or steak as a side dish. I've also made tiny ones for parties that get snatched up before I can even put the plate down.

Recipe FAQs

→ Can I use fresh mashed potatoes for this recipe?

Cold leftover mashed potatoes work better since they're stiffer and easier to form, but you can totally use fresh ones too. With fresh potatoes, you'll probably need to add more flour to get them firm enough, and putting them in the fridge for at least an hour before shaping will help them stick together better.

→ How do I keep my potato pancakes from falling apart?

To make sure they stay together, use cold mashed potatoes, mix in enough flour to bind everything, and wait to flip them until they've got a firm golden crust on the first side (about 3-4 minutes). Also, be gentle and use a wide spatula when you turn them over.

→ What can I add to the potato pancakes for different flavors?

These pancakes can take on lots of flavors! Try mixing in cooked bacon chunks, swap the cheese for Parmesan or feta, add fresh herbs like dill or chives, throw in some garlic powder, or even mix in corn kernels. You can make them spicy with paprika, cayenne, or a few dashes of hot sauce in the mix.

→ What can I serve with potato pancakes?

Sour cream is a favorite topping, but applesauce, Greek yogurt, salsa, or mashed avocado work great too. They go well with eggs and bacon for breakfast, next to a salad for lunch, or alongside roasted meats for dinner. For a fancy starter, try topping them with smoked salmon and capers.

→ Can these potato pancakes be made ahead and reheated?

Sure, you can make them ahead of time. After cooking, let them cool all the way, then put them in a sealed container in the fridge for up to 3 days. Warm them up in a 350°F oven for 10-15 minutes or in a pan over medium heat until they're hot and crispy again. They won't be as crunchy as fresh ones, but they'll still taste good.

→ Can I freeze potato pancakes?

Yeah, they freeze really well. Put the cooked, cooled pancakes on a baking sheet in a single layer until frozen solid, then move them to a freezer bag or container with parchment paper between layers. They'll keep for up to 2 months. To reheat, put the frozen pancakes in a 375°F oven for 15-20 minutes until they're hot and crispy.