Description
Turn leftover mashed potatoes into crispy, golden Potato and Cheese Pancakes made with Gruyère, Parmesan, and a dollop of sour cream for the perfect side dish or appetizer.
Ingredients
Scale
- 2 cups leftover mashed potatoes
- 1 large egg
- 1 to 2 teaspoons finely grated onion
- ⅓ cup freshly grated Gruyère cheese
- ¼ cup freshly grated Parmesan cheese
- ¼ cup all-purpose flour (plus 1 to 2 tablespoons if needed)
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1/4 teaspoon salt, plus more for finishing
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- In a large bowl, combine the mashed potatoes, egg, grated onion, Gruyère, Parmesan, flour, garlic powder, parsley, salt, and black pepper. Mix until well combined. If the mixture feels too soft to hold its shape, stir in another tablespoon or two of flour.
- Form the mixture into patties about ½-inch thick.
- Optionally, add to a platter and place in the freezer to set while the oil and butter are heating.
- Heat the olive oil and butter in a large nonstick or cast-iron skillet over medium heat until the butter is melted, and lightly bubbling.
- Working in batches, place the potato pancakes in the skillet without overcrowding the pan. Cook for 3 to 4 minutes per side, or until deep golden brown and crispy.
- Transfer to a paper towel-lined plate. If making multiple batches, add an additional teaspoon of olive oil, only if the skillet becomes dry.
- Garnish with fresh parsley, a light sprinkle of flaky salt, and serve warm with a generous dollop of sour cream.
- ENJOY!
Notes
- The consistency of leftover mashed potatoes can vary. If the mixture feels too soft or sticky to shape, add flour 1 tablespoon at a time until it holds together.
- Finely grate the onion so it blends into the potato mixture, without leaving noticeable pieces.
- Use freshly grated Gruyère and Parmesan for the best flavor and melting.
- Avoid adding too much oil. One tablespoon each of olive oil and butter should be enough for a large skillet. Add only 1 teaspoon of additional oil between batches if the pan becomes dry.
- Do not overcrowd the skillet. Cook the pancakes in batches so they brown instead of steam.
- Handle the pancakes gently when flipping, as they will be soft until both sides are browned.
- Finish with fresh parsley, a light sprinkle of salt, and a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Appetizer
- Method: Easy
- Cuisine: American