Cheesy Mashed Potato Pancakes

These Cheesy Mashed Potato Pancakes are an easy way to turn leftover mashed potatoes into a golden, cheesy snack, side dish, or simple meal. Made with cheese, bacon or ham, green onions, eggs, and herbs, they are fried until golden and served warm with sour cream.

Ingredients

• 3 cups leftover mashed potatoes
• 1 1/2 cups shredded cheese
• 1/2 cup whole wheat flour
• 1/3 cup chopped green onions, plus more for garnish
• 1/3 cup crumbled cooked bacon OR chopped ham
• 3 eggs
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried parsley, or 2 teaspoons freshly chopped parsley
• 1/4 teaspoon dried thyme, optional
• Salt and pepper to taste
• Small amount of vegetable oil for frying
• Sour cream for serving

Instructions

1. Let the mashed potatoes stand at room temperature for about 30 minutes, or mash them well to remove cold clumps.
2. Add the cheese, flour, green onions, bacon or ham, eggs, garlic powder, parsley, thyme, salt, and pepper.
3. Stir thoroughly until the mixture is evenly combined and smooth.
4. Shape the mixture into 12 patties, approximately 1.5 centimetres thick.
5. Heat a large non-stick skillet over medium heat and add about 1–2 teaspoons vegetable oil.
6. Fry the pancakes in batches without overcrowding the skillet.
7. Cook for approximately 5 minutes per side, or until golden brown and completely cooked through.
8. Serve warm with sour cream, extra green onions, and additional cheese if desired.