Scallion Mashed Potato Pancakes
Description
Use up those leftover mashed potatoes from Thanksgiving and prepare these savory scallion mashed potato pancakes for breakfast the next day.
Ingredients
•
2 cups leftover mashed potatoes
•
1/2 cup all-purpose flour
•
2 large eggs
•
2 teaspoons sesame oil, divided
•
salt and ground white pepper to taste
•
1 tablespoon vegetable oil
•
4 large scallions, chopped
•
1/4 cup vegetable oil, or as needed
Directions
1
Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
2
Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
3
Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
4
Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.