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!

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Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
10 pancakes
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Ingredients

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

Directions

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.

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  • 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
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