Ingredients
2 cups leftover mashed potatoes
1 large egg
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
Salt and pepper to taste
1/4 cup vegetable oil
Instructions
Gather leftover mashed potatoes, ensuring they are smooth and lump-free.
Combine mashed potatoes with the egg in a large mixing bowl; stir until well incorporated.
Gently fold in flour, Parmesan cheese, green onions, salt, and pepper until thick but manageable.
Shape the mixture into patties, about half an inch thick, using your hands.
Place formed patties on a parchment-lined tray, leaving space between each one.
Heat vegetable oil in a large skillet over medium heat until shimmering.
Test oil readiness by dropping a small piece of the mixture; it should sizzle immediately.
Carefully place patties in the skillet, avoiding overcrowding for even cooking.
Fry each pancake for 3-4 minutes until golden-brown, then flip and cook for another 3-4 minutes.
Remove pancakes from the skillet and place on a paper towel-lined plate to drain excess oil.
Arrange pancakes on a platter, garnish with fresh herbs, and serve with sour cream or sauce.
Enjoy the crispy pancakes with family and friends, celebrating flavors and memories.
Notes
Ensure leftover mashed potatoes are chilled for at least an hour for easy handling.
Incorporate grated Parmesan into the mixture for enhanced umami and a golden color.
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