Potato Pancakes Recipe

Course: Appetizer, Side Dish

Cuisine: german, Polish, Russian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: potato cakes

Calories: 165kcal

Turn leftover mashed potatoes into savory, crispy, pan-fried pancakes with just a few other ingredients!

Combine the mashed potatoes, flour, green onions, salt, pepper, and egg in a large bowl.
2 cups mashed potatoes, ¾ cup all-purpose flour, ¼ cup chopped chives, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 large egg
Grab 3-4 tablespoons of the mixture in your hands and sprinkle with a generous amount of flour.
Gently toss the mixture back and forth in your hands to form a ball.
Then, flatten into a patty and place on a parchment-lined baking sheet. Repeat for the remaining potato mixture.
Heat the oil in a large skillet over medium heat.
1 cup vegetable oil
Once heated, add the potato cakes to the skillet and fry for a couple minutes on each side until golden brown.
Transfer to a plate lined with paper towel.
Sprinkle with chopped chives and serve with sour cream.
Sour cream

Use cold mashed potatoes for the easiest shaping.
Add the flour slowly so the cakes don't end up too thick/floury.
Take care not to overmix the batter; otherwise, the cakes may end up gummy.
Dip the back of a spoon or spatula in oil, then press down on the potatoes to flatten them into cakes directly in the pan.
Let the cakes drain on paper towels or a wire rack so they stay crispy!

Storage: Store potato pancakes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.