We had a huge amount of mashed potatoes left over from Thanksgiving, so we made this dish! It’s wonderful and so simple! Even my fussy kid, who only eats 15, enjoyed five pancakes! For an additional splash of flavor, drizzle a little more sesame oil on top of the pancakes. A wonderful alternative to potato latkes and a great side dish for anything!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 pancakes |
Ingredients
- 2 cups leftover mashed potatoes
- ½ cup all-purpose flour
- 2 large eggs
- 2 teaspoons sesame oil, divided
- salt and ground white pepper to taste
- 1 tablespoon vegetable oil
- 4 large scallions, chopped
- ¼ cup vegetable oil, or as needed
Instructions
- Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
- Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
- Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
- Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.
- You can use substitute the cooking oil of your choice for vegetable oil.
- If your first batch is not holding together, add a little more flour, a tablespoon at a time, to the potato mixture.
Nutrition Facts
| Calories | 144 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 143 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
The kids absolutely loved this! I didn’t have leftover mashed potatoes, so we used freshly made warm mashed potatoes and just stirred the green scallions into the warm potatoes without sautéing. Would definitely make again!
I thought this was a decent recipe and a reminder of a good hash brown. I encountered a bit of an issue because I have large eggs from my hens, so I believe it added more liquid than needed. I did use instant potatoes, so I just put more in to give it a better consistency. Depending on what kind of mashed potatoes you make or have will affect the outcome…and maybe how large your eggs are, so I gave it four stars because I think it’s good, but I don’t think anyone can be extremely accurate with making these since their own, personal variables can come into play. I definitely like them and think this is a very good base recipe. I believe people can use this and create different flavors with it and become very experimental! They did cook up quite nicely once I got the consistency issue fixed.