Turn leftover mashed potatoes into a crispy, savory treat with these Crispy Mashed Potato Pancakes. Filled with flavorful ingredients like spinach, garlic, and Parmesan cheese, these potato pancakes are golden and crunchy on the outside while remaining soft and fluffy on the inside. They make a perfect snack, side dish, or even a light meal. Pair them with a dollop of sour cream, yogurt, or your favorite sauce for a satisfying and simple dish that everyone will love.
Ingredients
- 1 pound potatoes (about 4 medium-sized potatoes), boiled, peeled, and quartered
- ¼ cup milk
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 8 to 10 ounces baby spinach
- 3 cloves garlic, minced
- Salt and fresh ground black pepper, to taste
- 1 cup shredded Parmesan cheese
- 2 tablespoons lemon juice
- 1 large egg, lightly beaten
- 2 cups panko crumbs
- ¼ cup vegetable oil, for frying (add more as needed)
Optional for Serving:
- Yogurt or sour cream
- Soy sauce or hot sauce
Instructions
Step 1: Make the Mashed Potatoes
- Boil the Potatoes: Place the quartered potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes or until fork-tender.
- Mash the Potatoes: Add the milk and butter to the potatoes and mash them until smooth. Season with salt and pepper to taste, then set aside.
Step 2: Prepare the Spinach Mixture
- Warm 1 tablespoon of olive oil in a skillet over medium heat. Toss in the chopped onion and cook for 3-4 minutes until it becomes tender.
- Stir in the minced garlic and cook for 1 minute, or until it releases its aroma.Stir in the baby spinach and cook for 2-3 minutes, or until wilted.
Step 3: Combine the Ingredients
- In a large mixing bowl, combine the mashed potatoes, spinach mixture, Parmesan cheese, lemon juice, and lightly beaten egg.
- Combine the ingredients thoroughly until everything is evenly blended. Sample the mixture and tweak the seasoning with salt and pepper to taste if necessary.
Step 4: Shape and Coat the Pancakes
- Scoop about ¼ cup of the potato mixture and shape it into small patties, about ½-inch thick.
- Coat each patty in panko crumbs, pressing the crumbs lightly to adhere.
Step 5: Fry the Pancakes
- Heat ¼ cup vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the potato pancakes in batches, making sure not to overcrowd the pan.
- Cook each side for 3-4 minutes, or until the surface turns a golden brown and achieves a crispy texture.
- Transfer the pancakes to a paper towel-lined plate to drain any excess oil. Add more oil to the skillet as needed for additional batches.
Step 6: Serve
- Serve the mashed potato pancakes hot with a side of yogurt, sour cream, soy sauce, or hot sauce for dipping.
- Garnish with additional Parmesan cheese or fresh herbs if desired.
Conclusion
These Crispy Mashed Potato Pancakes are a perfect way to repurpose leftover mashed potatoes into something new and exciting. With their crispy exterior and savory spinach and Parmesan filling, they’re sure to be a hit. Whether served as a snack, appetizer, or side dish, these pancakes are versatile, delicious, and easy to make. Enjoy them with your favorite dipping sauces for an added flavor boost!