Mashed Potato Pancakes
Hot, delicious mashed potato pancakes are kept gluten free by using almond flour instead of flour. They are perfect for leftover mashed potatoes!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 pancakes
- 2 cups cold mashed potatoes
- 2 large eggs, lightly beaten
- 4 tablespoons blanched almond flour, or 2 tablespoons all purpose flour
- 1/2 cup green onions, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 tablespoons avocado oil
Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, using a fork, stir together the mashed potatoes, eggs, flour, onions, salt and pepper.
In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat, about 2 minutes.
Cooking in two batches, drop the potato mixture into the skillet, measuring 2 heaping tablespoons for each cake (I use a 2-tablespoon ice cream scoop and fill it generously).
Gently press on the potato cakes with a spatula to flatten. Cook until you can see that the edges of the bottom are crisp and golden brown, 3-5 minutes. Very carefully turn to the other side – cakes come apart easily – and cook 3-5 more minutes, until the second side is also browned and crisp.
Transfer the cooked mashed potato pancakes to the prepared baking sheet and place in the oven to keep warm while you fry the second batch.
Add 2 more tablespoons of oil to skillet, and cook the remaining pancakes. Serve immediately, with sour cream.
Serving: 3potato pancakes | Calories: 221kcal | Carbohydrates: 19g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 403mg | Fiber: 1g | Sugar: 1g