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Loaded Mashed Potato Pancakes

  • 35 m
  • 35 m
Hilary Meyer
“Turn your leftover mashed potatoes into delicious, savory, crispy pancakes, studded with Cheddar cheese, bacon and chives. Serve with a dollop of sour cream and some additional chives to make it extra-special.”


    • 3 cups leftover mashed potatoes
    • ½ cup chopped cooked bacon (2 ounces)
    • ½ cup shredded sharp Cheddar cheese
    • ¼ cup chopped fresh chives, plus more for garnish
    • 2 large eggs, lightly beaten
    • ⅓ cup all-purpose flour, plus more if needed
    • 2 tablespoons extra-virgin olive oil, divided


  • 1 Combine mashed potatoes, bacon, cheese, chives, eggs and ⅓ cup flour in a large bowl. Check the consistency of the mixture. If it is too moist to form a patty, add additional flour, 1 tablespoon at a time. Using about ⅓ cup for each one, form the mixture into 12 3-inch patties.
  • 2 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 patties and cook until browned on one side, 3 to 4 minutes. Flip the patties and continue cooking until golden brown on the second side, about 2 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and remaining patties. Garnish with chives, if desired.
ALL RIGHTS RESERVED © 2019 Printed From 11/22/2019