This recipe was created from our mound of leftover mashed potatoes from Thanksgiving! It's so easy and delicious! Even my picky son that eats only 15 things had 5 pancakes! Drizzle a bit more sesame oil over the pancakes for that extra splash of flavor. Great as a side dish to anything, and another alternative to potato latkes!


Recipe Summary test

15 mins
30 mins
45 mins
10 pancakes


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.

  • Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.

  • Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.

  • Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.

Cook's Notes:

You can use substitute the cooking oil of your choice for vegetable oil.

If your first batch is not holding together, add a little more flour, a tablespoon at a time, to the potato mixture.

Nutrition Facts

144 calories; protein 2.9g; carbohydrates 12.9g; fat 9.1g; cholesterol 38mg; sodium 142.6mg. Full Nutrition