Mashed Potato Pancakes

Ingredients

• 2 cups leftover mashed potatoes
• 1 large egg
• 1/3 cup all-purpose flour
• 2 tablespoons chives, minced
• 1 cup cheddar cheese, grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup neutral oil, or butter, for frying
• Sour cream, for serving

Directions

1. Make the pancake mixture:
2. In a medium bowl, combine the mashed potatoes, egg, all-purpose flour, chives, cheese, salt, and pepper.
3. It’s okay if the mixture is slightly sticky, but it should hold its shape if you form it into a patty in your hand. If it is very sticky or runs at all, then add more flour 1 tablespoon at a time until you reach the desired texture.
4. Set up your cooking station:
5. Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.
6. Fry the potato pancakes:
7. In a large skillet over medium heat, add the oil.
8. Once the oil reaches 325°F or it sizzles when you sprinkle a little flour into it, start forming your pancakes. You will form and fry as you go.
9. Lightly wet your hands, to prevent the potato mixture from sticking. Measure out about 1/4 cup of the pancake mixture and form it into a disk about 1/2-inch thick in your hands.
10. Place the pancake in the skillet and repeat until you have 4-5 pancakes in the skillet. Fry the pancakes for 3-4 minutes per side until they are browned and crispy.
11. Flip once and cook for an additional 3-4 minutes on the second side.
12. Drain and serve:
13. Transfer the potato pancakes from the pan to the paper towel-lined sheet. Repeat until all the potato pancakes have been formed and fried. Serve warm with a dollop of sour cream.