These Loaded Potato Pancakes are made from mashed potatoes. This is the perfect day after Thanksgiving breakfast.
It’s simple yet fancy. Plain yet flavorful.
Loaded Potato Pancakes
- 2 cup mashed potatoes
- 2 eggs
- 1⁄2 cup flour (plus more for breading)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced garlic
- 2 green onions, chopped
- 1/4 cup real bacon bits (leave out for vegetarian or pescatarian option)
- 1/2 cup white cheddar cheese (or your preferred cheese that melts well), grated
- 1/2 cup vegetable or canola oil, for frying
Place mashed potatoes, eggs, 1/2 cup of flour, salt, pepper, garlic, green onions, bacon bits, and cheese into a medium-large bowl and stir together until well-combined.
Scoop mixture onto a tray using a regular size ice cream scoop.
Coat each scoop into flour to bread. Flatten each scoop into a pancake about the size of an English muffin.
Prepare a half sheet baking sheet by laying about four paper towels on it (2 layers of 2).
Preheat frying pan drizzled with oil to medium-high heat. After the pan is hot, add about four potato pancakes at a time. Cook until golden brown on both sides. Each side should take about 2-3 minutes depending on how hot your burner gets.
When potato pancakes are done cooking, place them upon the paper-towel-lined baking sheet to reduce excess oil.
Serve Loaded Potato Pancakes with butter, sour cream, or whatever tickles your fancy.
If you’d like to serve this as appetizers, you can make mini Loaded Potato Pancakes and top with a wee bit of sour cream or make them into balls.
