Feeling stuck on how to use up those leftover mashed potatoes from yesterday’s meal? Here’s an easy and delicious solution: Potato Griddlecakes!
These crispy-on-the-outside, creamy-on-the-inside delights are not only simple to make but bring a touch of comfort to any meal. Perfect for breakfast, lunch, or dinner, they’re sure to be a hit on the table and disappear in no time.
Why Potato Griddlecakes are a Must-Try:
- Budget-Friendly: With basic pantry ingredients, these griddlecakes are as affordable as they are delicious.
- Quick and Easy: Ready to serve in about 30 minutes, making them ideal for any meal.
- Customizable: Have extra leftovers? Toss them in! This recipe shines with added creativity.
Ingredients
- 2 cups chilled leftover mashed potatoes – for a creamy texture that holds together beautifully.
- 1 cup all-purpose flour – adds structure and a light crispiness.
- 1 finely diced onion – enhances flavor with a subtle savory bite.
- 1 large egg – binds everything perfectly.
- 1/2 teaspoon salt – for balanced seasoning.
- 1/2 teaspoon freshly cracked black pepper – adds a hint of spice and warmth.
- 1/2 cup vegetable oil (may need a bit more) – for golden, crispy griddlecakes.
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Instructions
- Prepare the Batter: In a large mixing bowl, combine the chilled mashed potatoes, all-purpose flour, finely diced onion, and egg. Stir until you reach a thick, creamy consistency—this is essential for perfectly textured griddlecakes. Season with salt and freshly cracked black pepper to enhance the flavors.
- Heat the Oil: Add vegetable oil to a frying pan and heat over medium flame. Properly heating the oil is crucial for creating a golden, crispy crust on each griddlecake.
- Cook the Griddlecakes: Scoop about a 4-inch portion of the batter, carefully placing it in the hot oil. Use a spatula to gently flatten each scoop into a griddlecake shape. Fry for approximately 5 minutes on each side until they’re a deep golden brown, achieving a crisp exterior while maintaining a creamy center.
- Perfect the Presentation: Once cooked, transfer each griddlecake to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining batter and serve these irresistible potato griddlecakes hot for a delicious treat.
