There are always some mashed potatoes left. You make more of this garlicky mashed potato, afraid it might fall short. So usually, you reheat it and have it again. But this potato pancake recipe is always a better option instead. With leftover mashed potatoes, it is hardly any cooking effort to make discs of them and pan-frying them till they develop a crispy crust. Along with the crunch of the outside, you can taste the tender mashed potato on the inside. What better use of leftover mashed potato? These potato pancakes have been a favorite of mine for a long time. These can be had for breakfast, lunch, or snacks. An excellent appetizer. Sometimes, I skip the mashed potato stage and make it fresh just for these pancakes. Shredded Cheddar Cheese – Cheese adds softness to the pancakes when they are pan-fried. Parmesan cheese is another option. Flour – helps tighten the mashed potato, so they hold shape when you form discs of them. Bacon – while you are at it, why not up the flavor by introducing bacon? Ranch Seasoning – adds chutzpah to the pancakes and seasons the insides. Chopped Green onion – to add fresh crunch at each bite. Eggs – help in binding the ingredients together Note: Mashed potato will have salt, and we are adding cheese which will bring some saltiness to the mix. So add salt only if required after you taste it. You may add pepper for some heat. Mashed potato would already be seasoned; we are also adding the ranch seasoning. Therefore, taste the mixture before you add herbs like parsley. Mixture – Mix the mashed potato with the rest of the ingredients in a large bowl. Heat oil in a pan/skillet on medium heat. Using a scoop, take out the potato mixture and place it on the pan. Use a spatula to flatten the mixture to the shape of a disc. Cook on one side – Cook on this side for up to 3 minutes. Notice the lower edges. If they have browned, use the spatula to flip them. The top should look like having a nice golden brown crust. You may char it a bit more if you like. Flip and cook – Cook the side on the bottom for another 2-3 minutes. The edge should have become brown now. Take it off the pan. Once you have cooked up a batch, serve by adding a spoonful of sour cream. Just take it out of the refrigerator and reheat it on the skillet. You may reheat it in the microwave too. When you put them in the fridge, put them as a batch in an air-tight container or zip-lock bag. When you take frozen batches, let them thaw overnight in the refrigerator section. For refrigerated ones, let them sit outside on the counter to come to room temperature. These pancakes are mostly starch and fat from the cheese. Best had with protein or veggies. For side dish ideas for protein, look at Air Fryer Crispy Chicken Breast, French Onion Chicken, and Slow Cooker Creamy Chicken Thighs. Parmesan Cauliflower Fritters (Low carb, Keto) Parmesan chili corn fingers
