1tablespooncanola oil or nonstick cooking sprayfor frying
green onions, chives, and sour creamfor serving
Instructions
In a large mixing bowl, whisk the eggs. Add the cold, leftover mashed potatoes to the eggs and mix until well combined, being cautious to not overmix. I find a fork is best for this.
Add ½ cup of flour, onion powder, salt, cheese, and yellow onion and mix until incorporated, using a wooden spoon or spatula. Be cautious to not overmix. The mixture should be slightly stiff and a bit sticky so that it can easily be shaped into pancakes that hold their shape. If not thick enough, add an additional flour, 1 tablespoon at a time, until the right consistency has been reached.
With slightly damp hands, shape about ¼ cup of the mixture into thick discs between damp hands. Place the disks on parchment paper until ready to pan dry.
In a large skillet, add 1 tablespoon of oil (or spray with cooking spray) and heat over medium heat.
Once heated, add the shaped potato pancakes to the skillet, being careful to not overcrowd the pan. It is better to work in batches if needed. Cook the potato pancakes until golden brown on either side, about 3-5 minutes each.
Once fully cooked, remove the potato cakes from the skillet, and place them on a paper-towel-lined plate, to absorb grease.
If needed, add a bit more oil to the pan, heat, and continue to cook the remaining potato cakes.
Top a dollop of sour cream and sliced green onions or chives and serve immediately.
Notes
Nutrition is an estimate and can vary greatly based on the mashed potatoes used. Cheese: Feel free to omit the cheese or use a different variety of shredded cheese. Colby, mozzarella, and Swiss all work well in place of the cheddar. Storage: Transfer the cooled mashed potato cakes to an airtight container, with layers separated by parchment paper or wax paper, to prevent the potato cakes from sticking together. Store the potato cakes in the refrigerator for up to 2 days. Reheat by pan-frying the potato cakes over medium-high heat in a lightly greased skillet for 1-2 minutes per side or until warmed through.Freeze: Let the potato cakes cool completely, then place them in a single layer on a baking sheet lined with parchment paper and freeze until solid, or about 2 hours. Transfer them to a freezer-friendly bag or container and freeze for up to 1 month. To reheat, bake the potato cakes on a baking sheet at 350 degrees F for 20-25 minutes, or until warmed through. I don't recommend thawing frozen potato cakes before reheating, as they can become soggy.Optional Additions:
Garlic: If you love the flavor of garlic, add 1 teaspoon of garlic powder or 2-3 cloves of roasted and mashed garlic.
Bacon/Ham: Fold in up to ½ cup of chopped pan-fried or baked bacon or leftover finely diced ham to the mashed potato cake batter. I would suggest decreasing the added salt in half, as both can already be quite high in sodium.
Green Onions or Chives: Add up to ⅓ cup of minced green onions or chives for a fresh, oniony flavor.
Sour Cream: I add sour cream to nearly every variety of mashed potatoes I make. If your leftover mashed potatoes were not made with sour cream, add 2 tablespoons of sour cream to add a creaminess to the dish, along with a bit of tang.