Description
Delicious and crispy potato pancakes made from leftover mashed potatoes, flavored with chives and fried to golden perfection. Served best with a dollop of sour cream, this easy recipe turns simple ingredients into a comforting side or snack.
Ingredients
Scale
Main Ingredients
- 2 cups mashed potatoes
- ¾ cup all-purpose flour (plus more for tossing)
- ¼ cup chopped chives (or green onion, plus more for topping)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 cup vegetable oil (for frying)
- Sour cream (optional, for serving)
Instructions
- Mix Ingredients: In a large bowl, combine the mashed potatoes, flour, chopped chives, salt, ground black pepper, and the egg. Stir until the ingredients are thoroughly incorporated.
- Form Patties: Take 3-4 tablespoons of the potato mixture in your hands, sprinkle generously with flour, and gently toss the mixture back and forth to form a ball. Flatten the ball into a patty shape.
- Prepare Patties for Frying: Place each formed patty onto a parchment-lined baking sheet. Repeat this process with the remaining mixture until all patties are formed.
- Heat Oil: Heat the vegetable oil in a large skillet over medium heat until hot and ready for frying.
- Fry Pancakes: Carefully add the potato patties to the skillet in batches, frying them for about 2 minutes on each side or until they turn golden brown and crispy.
- Drain Excess Oil: Transfer the fried potato pancakes onto a plate lined with paper towels to absorb excess oil.
- Serve: Sprinkle additional chopped chives on top of the hot pancakes and serve warm with a side of sour cream if desired.
Notes
- Use leftover mashed potatoes for best texture and flavor.
- Ensure the oil is hot enough before frying to prevent soggy pancakes.
- You can substitute chives with green onions or herbs of your choice.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- Sour cream adds a nice tangy complement but can be omitted for a dairy-free snack.
- These potato pancakes can be kept warm in a low oven while frying the remaining batch.
Nutrition
- Serving Size: 1 potato cake
- Calories: 165 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.05 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 23 mg
