Cheesy Leftover Mashed Potato Pancakes

• Vegetarian

• Produce

  • 2 tbsp Green onions
  • 3 cups Mashed potatoes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 cup Flour

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 2/3 cup Cheddar cheese
  • 1 Sour cream

Found on yumexpert.com

Ingredients

• 3 cups chilled mashed potatoes
• 2/3 cup shredded cheddar cheese
• 2 tbsp chopped green onions
• 1 egg, lightly beaten
• 1/2 cup flour, plus 3 tbsp for dusting
• vegetable oil, for frying
• sour cream, for serving

Directions

• In a large bowl, combine mashed potatoes, cheddar, green onions, egg and 3 tbsp flour. Divide the mixture into 12 portions using your hands. Make a ball of each portion and flatten it into a round about a 1/2-inch-thick. Fill shallow bowl with the remaining 1/2 cup of flour and gently dredge each pancake in the flour. In a large sauté pan over medium, heat 3-4 tbsp vegetable oil. Use as much oil as you ned to thoroughly cover the bottom of the pan. Working in batches, fry pancakes until theyre golden brown and crispy on each side, for about 3-4 minutes. Add more oil to the pan if needed between each batch. Place pancakes on a paper towel-lined plate and immediately sprinkle with salt, to taste. Serve topped with sour cream and sprinkled with chopped green onions.