Name: Mashed Potato Pancakes
Total time: 25 min
Yield: Serves 6 (serving size: 2 pancakes, 1 Tbsp. sour cream)
Ingredients: 2 large eggs, lightly beaten; 2 ½ cups mashed cooked potatoes; ¾ cup (about 3 1/4 oz.) all-purpose flour; 2 tablespoons unsalted butter, melted and cooled slightly; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 3 ounces sharp Cheddar cheese, shredded (about 3/4 cup); ¼ cup thinly sliced scallions (from 2 scallions); 6 tablespoons canola oil; 6 tablespoons sour cream; 2 tablespoons thinly sliced fresh chives

Step 1

Preheat oven to 200°F. Stir together eggs, mashed potatoes, flour, butter, salt, pepper, and garlic powder in a medium bowl. Fold in cheese and scallions until just combined.

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Step 2

Heat a large nonstick skillet over medium-high. Add 2 tablespoons of the oil to skillet; swirl to coat. Once oil shimmers, spoon 4 mounds (about 1/4 cup each) batter onto skillet, flattening each with a spatula to about 1/4-inch thick. Cook until golden brown and crispy, 2 to 3 minutes per side. Transfer potato pancakes to a wire rack set inside a baking sheet, and place in preheated oven to keep warm. Repeat process twice with remaining oil and batter.
Step 3

To serve, dollop sour cream evenly onto warm potato pancakes; sprinkle with chives.

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Mashed Potato Pancakes

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