Loaded Mashed Potato Pancakes

Have leftover mashed potatoes? This the the perfect way to enjoy them - they taste even better than the original version and are so quick and easy to make!

4.67 from 12 votes

Print Pin

Course: Breakfast

Cuisine: American

Diet: Low Fat

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: pancakes

Calories: 124kcal

Author: Michelle

Ingredients

2 slices bacon cooked
2 cups mashed potatoes
1 egg
1 cup cheddar cheese shredded
1/2 stalk green onion
2 cloves garlic minced
1/4 cup flour
1/4 teaspoon pepper

Instructions

Fry bacon, and save the grease. While bacon cooks, mince garlic.
Once bacon cools, crumble or chop into matchsticks. In a
bowl, mix together mashed potatoes, egg, bacon, cheese, flour, green onion, garlic, and pepper.
2 slices bacon, 2 cups mashed potatoes, 1 egg, 1 cup cheddar cheese, 1/2 stalk green onion, 2 cloves garlic, 1/4 cup flour, 1/4 teaspoon pepper
Heat
fry pan or
griddle to medium, and lightly grease with leftover bacon grease. Scoop a quarter cup onto hot surface and spread gently.
Fry for two minutes until golden brown, then flip and cook the other side. Repeat as needed for the remaining batter. You may need to add a little bacon grease after every other pancake.
Serve immediately with additional chopped green onion or sour cream - or both.

Equipment

Ceramic Griddle

Frying Pan

Food Storage Containers

Notes

The mixture should be like a thick banana bread batter - spoonable but not liquid. If it's too thick, add an extra egg or a bit of milk or even sour cream to thin it.
Scale this recipe up or down based on how much-mashed potato you have remaining. While mashed potatoes don't make good leftovers, these store well for two or so days in the fridge in a tightly sealed container and can be quickly reheated and enjoyed.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.