Gluten-Free (or Not) Potato Pancakes
The best way to use up those leftover mashed potatoes. Easy and delicious.
Ingredients
- 3 cups mashed potatoes, chilled
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Gouda cheese
- 1 large egg, lightly beaten
- 1/4 cup finely chopped scallions, green parts
- 1/2 cup gluten-free all-purpose flour or regular flour (may need more or less depending on moisture content of mashed potatoes)
- 1 cup gluten-free breadcrumbs or regular breadcrumbs
- coconut oil, for pan frying (or any neutral oil)
- coarse kosher salt & freshly ground black pepper (for finish)
Instructions
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In a large mixing bowl, add the mashed potatoes, cheese, egg & chopped scallions. Using a potato masher, combine ingredients until well mixed. Gradually add the flour and continue mixing until the mixture can hold a pancake shape. If the potatoes are still too loose to hold a patty shape, add extra flour a tablespoon at a time.
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Using an ice cream scooper, take the equivalent of about 2 tablespoonsful of potato mixture between your palms and form into a ball. Flatten each ball into a round patty measuring about 3" in diameter.
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Place breadcrumbs in a shallow dish. Dredge both sides of each patty in the breadcrumbs and set aside on a tray.
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Heat a large non-stick skillet over medium heat with enough oil to cover the bottom of the pan. Once the oil is hot, add several patties in a single layer (without crowding) and sauté 3-4 minutes per side or until golden brown. Repeat with the remaining patties, adding more oil as needed.
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Transfer the patties to a tray lined with paper towels. Sprinkle with salt & pepper to taste. Serve immediately.
Recipe Notes
Don't have leftover mashed potatoes?
Peel and cut about 2 pounds of russet or Yukon gold potatoes into 1-inch cubes. Place them in a large pot and cover with water. Add 1 tablespoon of salt. Cook until easily pierced with a fork. Drain well and mash in 4 tablespoons of butter. Let the mashed potatoes cool to room temperature before proceeding.