Mashed potato pancakes are a simple and satisfying classic side dish. Top them with a dollop of sour cream for an extra treat.
If you don’t have any left over mashed potatoes made from scratch, whip up some Idahoan brand mashed potatoes and you’re in business with this recipe. If it has been a while since you’ve tried instant mashed potatoes, you’re in for a delicious surprise. They’re no longer the disgusting, flavorless instant glop from the 70’s and 80’s.
Mashed Potato Pancakes Recipe
- 4 to 6 Tablespoons canola or vegetable oil for frying
- 2 cups mashed potatoes
- ½ cup chopped onions red, scallions, yellow, white -- whatever is on hand
- ¼ cup finely grated parmesan or romano cheese
- 5 Tablespoons corn starch
- ⅛ teaspoon sea salt or Kosher salt
- ¼ teaspoon ground black pepper
- In a mixing bowl, stir together the potatoes, onions, cheese and corn starch.
- Heat half of the oil in a skillet over medium-high heat -- there should just be enough to keep the cakes from sticking.
- Drop ¼ cup-full of the potato mixture into the hot skillet and press to flatten to about ½ inch thickness. Don't crowd the skillet -- fry only about 4 cakes at one time.
- Let the cake fry for about 5 minutes without moving it and then flip it over using a sharp spatula. Fry cake an additional five minutes. If the crust is getting too dark, lower the heat a bit.
- When cakes are done, drain them on paper towels.
- Add more oil to the skillet if needed and repeat for the remaining four cakes.