Ingredients:

  • 2 cups (480 ml) leftover mashed potatoes (plain or lightly seasoned), cold
  • 1 large egg, lightly beaten
  • 1/4 cup (30 g) all-purpose flour, plus more for dusting
  • 2 tablespoons (30 ml) milk (dairy or non-dairy)
  • 2 tablespoons (30 g) grated Parmesan cheese (optional)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons (30 ml) vegetable oil, for frying
  • 2 tablespoons chopped chives or green onions (optional)
  • 1/4 cup crumbled cooked bacon (optional)

Instructions:

  1. In a large bowl, gently mix the mashed potatoes, egg, flour, milk, Parmesan cheese (if using), salt, and pepper until just combined. Be careful not to overmix! Gently fold in any optional additions like chives or bacon.
  2. Lightly dust a clean surface or baking sheet with flour. Gently scoop 1/4 cup of the potato mixture and form it into a pancake shape, about 1/2 inch thick. Repeat with the remaining mixture.
  3. Heat the vegetable oil in a large skillet over medium heat. The oil should shimmer but not smoke.
  4. Carefully place the pancakes in the hot skillet, being careful not to overcrowd the pan.
  5. Cook for 3-4 minutes per side, or until golden brown and heated through. Look for a nice, crispy crust forming.
  6. Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately.