Leftover Mash Cheesy Potato Pancakes….

These cheesy Potato Pancakes are an amazing way to use up leftover mashed potatoes!

I’ve tried making something similar to this in the past to use up leftover gammon and mash but as amazing as they tasted, they definitely didn’t look as tasty as they could have done. 

And then I saw a recipe for something similar which used flour to thicken the mix before cooking so I had a try making them with the added flour and they held their shape so much better when they were cooking.  I also used more oil this time which isn’t my favourite way to cook but it definitely helped them crisp up better.

I just made sure to pop them on some kitchen paper to soak up as much grease and excess oils before I served them up. They didn’t taste greasy or oily so I’ll definitely cook them again this way next time. 

I didn’t have any leftover shredded gammon this weekend (well, I did have but I used it in another recipe I wanted to try) so these are just cheesy potato cakes and I actually think I prefer them without the gammon.

Leftover Mash Cheesy Potato Pancakes....

Yield: 12

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

These cheesy potato pancakes are an amazing way to use up any leftover mashed potatoes - in fact, you might even find yourself making more just to be certain of leftovers so you can make them.

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Ingredients

• Vegetable oil, for frying
• 800g mashed potatoes
• 75g grated cheese (mild cheddar works best for us)
• 1 large egg, beaten
• 1 tbsp finely chopped parsley or chives
• 1/2 tsp salt
• Plain flour (the exact amount depends on the consistency of your mashed potatoes)

Instructions

1. Over a medium heat, add enough oil to a large skillet or heavy based frying pan to cover at least half of the pancake.
2. In a bowl, mix together the mashed potatoes, beaten egg, cheese, and salt together. If your mashed potatoes are a little thin, add flour 1 tbsp at a time so they stay together while cooking.
3. Take a scoop of each mixture, then flatten.
4. Cook on one side until golden brown (about 2 minutes), then flip to cook the other side (another 2 minutes).
5. Once done cooking, place on a paper towel to allow the oil to soak up from the pancake.
6. Enjoy!

I served them with scrambled eggs and crispy bacon and it was the perfect comfort food tea that we really enjoyed and will be trying again both with and without shredded gammon. I think a gammon version with a poached egg or two on top would be amazing!

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