Southern mashed potato pancakes, made with leftover mashed potatoes. This versatile recipe can be prepared for breakfast (as a replacement for hash browns), as an appetizer, side dish or a snack.
My southern grandmother, who grew up in Plains, GA (home of President Jimmy Carter), would always make these southern style mashed potato pancakes with our leftover mashed potatoes. Like any good southern cook who was raised in the great depression, she didn’t allow food to go to waste. Many of her traditional southern recipes were economical, only used a few ingredients, and are both quick and easy to prepare.
Do you typically have leftover mashed potatoes after Thanksgiving dinner? I typically make way too much to ensure there is plenty for everyone. If you’re anything like me, this is the recipe for you! Instead of just heating up those mashed potatoes again, why not reinvent them into these delicious pillows of comfort?
This versatile recipe can be prepared for breakfast (as a replacement for hash browns), as an appetizer, side dish or a snack. Around grandma’s house, they were usually made shortly after dinner for an evening snack and never lasted very long.
I hope you enjoy this recipe as much as I have over the years!
Recommended for this recipe:
Try these other Appetizer Recipes:
- Classic Bruschetta with Tomato and Basil
- Easy Cedar Planked Salmon Dip
- Fresh Garlic and Herb Dipping Oil
Southern Mashed Potato Pancakes
- 2 cups Mashed Potatoes with Cream Cheese
- 1 egg
- 1/4 cup flour
- salt and freshly ground pepper to taste
- Heat about 1/4 inch olive oil in a frying pan to medium heat.
- Combine all ingredients in a mixing bowl. This will be the consistency of thick pancake batter.
- Drop batter into hot oil and fry until golden brown. I prefer smaller pancakes and use about 1/4 cup batter per pancake.
- Remove from oil and place on paper towels to remove excess oil.
- Serve warm with sour cream and/or apple sauce.