Ingredients
Scale
- 2 cups leftover mashed potatoes (see notes for handling refrigerated mashed potatoes)
- 1 cup shredded cheddar cheese (or any preferred cheese)
- ½ cup flour (for binding)
- 6 strips bacon, cooked and crumbled
- 3 tablespoons ranch seasoning (for added flavor)
- ⅓ cup chopped green onions (for freshness)
- 2 eggs (to help bind the mixture)
Instructions
1. Prepare the Ingredients
- If your mashed potatoes are too thick from refrigeration, let them sit at room temperature for about 15-20 minutes. This will make them easier to mix.
- Cook the bacon until crispy, then crumble it into small pieces.
- Chop the green onions finely.
2. Mix the Batter
- In a large bowl, combine the mashed potatoes, shredded cheese, flour, crumbled bacon, ranch seasoning, chopped green onions, and eggs.
- Stir well until all ingredients are evenly incorporated. If the mixture seems too dry and crumbly, add a little milk or an extra egg. If too wet, refrigerate for 30 minutes or add a small amount of breadcrumbs.
3. Heat the Skillet
- Place a nonstick or cast-iron skillet over medium heat and add a thin layer of oil (vegetable, canola, or butter). Allow it to heat until shimmering but not smoking.
4. Form and Cook the Pancakes
- Using a medium ice cream scoop or spoon, scoop out a portion of the mixture and place it in the skillet.
- Use a spatula to gently flatten it into a pancake shape.
- Let it cook undisturbed for 2-3 minutes until the edges turn golden brown.
- Carefully flip with a spatula and cook for another 2-3 minutes on the other side.
- Repeat, cooking 3-4 pancakes at a time without overcrowding the pan.
5. Serve Warm
- Transfer the pancakes to a plate lined with a paper towel to absorb excess oil.
- Serve immediately while warm and crispy.
Notes
Handling Refrigerated Mashed Potatoes
Mashed potatoes tend to firm up when refrigerated. If they are too stiff to mix, bring them to room temperature or microwave for 10-15 seconds to soften slightly.
Adjusting Texture
- If the batter is too loose, refrigerate for 30 minutes to firm up.
- If it remains runny, add 1-2 tablespoons of breadcrumbs rather than too much flour, which can make the pancakes dense.
Flipping Tips
- Avoid flipping too early. Wait until the edges look set and the underside is golden brown.
- Use a wide spatula for easier flipping.
Oil Temperature Matters
- If the pancakes are burning too quickly, lower the heat slightly.
- If they are absorbing too much oil, the pan may not be hot enough. Ensure the oil is shimmering before adding the pancakes.
Make-Ahead and Storage
- Refrigerate Leftovers: Store in an airtight container for up to 3 days. Reheat in a skillet over low heat to retain crispiness.
- Freeze for Later: Lay the pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Reheat in an oven or toaster oven at 375°F until heated through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes