Easy Leftover Potato Pancakes

Recipe View 5 mins Gather all ingredients. (5 minutes)

Recipe View 5 mins In a medium bowl, gently combine the mashed potatoes, shredded Cheddar cheese, and beaten egg. Season with sea salt. (5 minutes)

Recipe View 3 mins If the mixture appears too wet to form patties, gradually incorporate flour, one tablespoon at a time, until a manageable consistency is achieved. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Melt butter in a large skillet or on a griddle over medium heat. Ensure the surface is evenly coated. (2 minutes)

Recipe View 3 mins Carefully drop spoonfuls (approximately 1/4 cup each) of the potato mixture onto the hot griddle, leaving some space between each pancake. (3 minutes)

Recipe View 2 mins Using the back of a spatula, gently flatten each pancake to about 1/2-inch thickness. This will promote even cooking and a crispy exterior. (2 minutes)

Recipe View 10 mins Fry the potato pancakes until they are golden brown and crispy on the bottom, about 5 minutes per side. Flip carefully and continue cooking until the second side is equally golden. (10 minutes)

Recipe View 2 mins Remove the cooked potato pancakes from the griddle and place them on a wire rack or paper towel-lined plate to drain any excess oil. (2 minutes)

Recipe View 2 mins Serve hot and enjoy! (2 minutes)