Ingredients:

• 3 cups chilled leftover mashed potatoes
• 2/3 cups shredded cheddar cheese
• ¼ teaspoon salt
• 2 tablespoons chopped scallions, green and white parts
• 1 egg
• 3 tablespoons all-purpose flour
• ½ cup all-purpose flour
• Vegetable oil, for pan-frying
• Sour cream, for serving

Directions:

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a ½ inch thick.

Place the remaining ½ cup of flour in a shallow dish and carefully dredge each pancake in the flour.  

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat (add enough to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches (do not overcrowd the pan and do not flip the pancakes too soon or they won’t develop a crisp crust.) Transfer the pancakes to a paper towel lined plate and immediately sprinkle with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.