Description
This classic Potato Pancakes recipe transforms leftover mashed potatoes into crispy, golden pan-fried patties infused with fresh chives. Perfect as a savory side dish or snack, these potato cakes are easy to make, requiring simple pantry staples and a quick stovetop fry. Serve them with sour cream for an authentic touch.
Ingredients
Scale
Potato Pancakes
- 2 cups mashed potatoes
- ¾ cup all-purpose flour (plus more for tossing)
- ¼ cup chopped chives (or green onion, plus more for topping)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 cup vegetable oil (for frying)
For Serving
- Sour cream (optional)
Instructions
- Mix Ingredients: In a large bowl, combine the mashed potatoes, flour, chopped chives or green onion, kosher salt, ground black pepper, and the egg until fully incorporated.
- Form Patties: Scoop 3-4 tablespoons of the mixture into your hands, sprinkle generously with flour, and gently toss back and forth to form a ball. Flatten the ball into a patty shape and place on a parchment-lined baking sheet. Repeat for the remaining mixture.
- Heat Oil: In a large skillet over medium heat, heat the vegetable oil until shimmering but not smoking.
- Fry Pancakes: Add the potato patties to the hot skillet and fry for about 3 minutes on each side or until they turn crispy and golden brown.
- Drain Excess Oil: Transfer the fried potato cakes to a plate lined with paper towels to absorb any excess oil.
- Serve: Sprinkle extra chopped chives on top and serve warm with a dollop of sour cream if desired.
Notes
- Use day-old mashed potatoes for best texture and easier handling.
- You can substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
- Be sure the oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.
- For a lower-fat version, consider shallow frying or baking instead of deep frying.
- Leftover potato pancakes reheat well in a skillet or oven to restore crispiness.
Nutrition
- Serving Size: 1 potato cake
- Calories: 165 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.05 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 23 mg
