CHEESY LEFTOVER MASHED POTATO PANCAKES #EASYRECIPES #POTATO

Change extra spuds into this brisk and simple formula for Cheesy Leftover Mashed Potato Pancakes!We're t-short 24 hours from the dining experience to end all dining experiences. Regardless of whether your menu is now set, or you're making a couple of a minute ago increments, one thing is sure: You will have scraps this Thanksgiving.

Odds are those scraps will fixate on the huge flying creature and the starchiest side. So in case you're gazing intently at a pile of extra turkey, look no more remote than my formula for Leftover Turkey Pot Pie with Cheddar Biscuit Crust. What's more, in the event that you end up with an excess of spuds, this formula for Cheesy Leftover Mashed Potato Pancakes is your brisk and simple option to just rewarming the additional items.

What's not to adore about hot, fresh potato hotcakes topped with tart harsh cream? Consider this post-Thanksgiving guilty pleasure your vital fuel for Black Friday festivities.And in case you're gazing intently at much progressively surplus spuds, don't miss extra plans for Leftover Mashed Potato Waffles and Leftover Mashed Potato Muffins.

INGREDIENTS:

• 3 cups chilled leftover mashed potatoes
• 2/3 cup shredded cheddar cheese
• 2 Tablespoons chopped scallions, green and white parts
• 1 egg, lightly beaten
• 3 Tablespoons all-purpose flour
• 1/2 cup all-purpose flour
• Vegetable oil, for pan-frying
• Sour cream, for serving

INSTRUCTIONS:

1. In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
2. Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
3. Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
4. Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
5. Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

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