Tasty Chicken & Potato Pancakes

So, you've got some leftover mashed potatoes and a craving for something satisfying and easy? You landed in the right place! My absolute favorite way to transform those humble leftovers into a meal that feels brand new is by making these incredible Chicken & Potato Pancakes. They're seriously a game-changer for busy weeknights or even a fun weekend brunch. I know the idea of working with leftover mash can sometimes feel a bit daunting, but trust me, these pancakes are super forgiving and delicious. Here’s how I usually whip them up, along with some tips I’ve picked up along the way to make them perfect every time. First things first, gather your ingredients: Besides your cold mashed potatoes, you'll need some cooked chicken (chicken sausage is awesome, but shredded rotisserie chicken works beautifully too!), an egg to bind everything, a bit of flour, some sour cream for moisture and tang, and of course, plenty of shredded cheese. I love a Mexican blend, but cheddar or even a sharp provolone would be fantastic. Don’t forget your seasonings like onion powder, salt, and pepper. If you have fresh green onions, definitely chop some up – they add such a nice, fresh bite! Now, for the magic: Combine Everything: In a large bowl, simply mix your leftover mashed potatoes, crumbled cooked chicken (or chicken sausage), egg, sour cream, flour, cheese, onion powder, salt, and pepper. If you're adding green onions, throw them in now. Mix until everything is just combined. Overmixing can make your pancakes tough, so be gentle! Forming the Pancakes: This is where it gets fun. I usually use an ice cream scoop or two spoons to portion out the mixture. Gently flatten them into patties, about 1/2 to 3/4 inch thick. Don't make them too thick, or they might not cook through evenly. Pan-Frying to Perfection: Heat a non-stick skillet over medium heat with a tablespoon or two of oil (vegetable, canola, or even a bit of butter works). Once hot, carefully place your Chicken & potato pancakes in the pan, making sure not to overcrowd it. Cook for about 3-5 minutes per side, or until they're golden brown and crispy. The key is patience here – let them get a nice crust before flipping! Keep Warm: As each batch finishes, transfer them to a plate lined with a paper towel to absorb any excess oil, and then keep them warm in a low oven (around 200°F or 90°C) while you cook the rest. My Top Tips for Crispy, Flavorful Pancakes: Cold Mash is Best: Using cold, leftover mashed potatoes helps them hold their shape better. Don't Skimp on the Oil: A little oil in the pan helps achieve that beautiful golden-brown crisp. Seasoning is Key: Taste your mixture before frying the whole batch. Adjust salt and pepper as needed. A pinch of garlic powder or smoked paprika can also elevate the flavor! Serving Suggestions: While they're amazing on their own, I love serving these with an extra dollop of sour cream, a sprinkle of fresh chives, or even a side of applesauce for a sweet and savory contrast. For a heartier meal, a simple green salad makes a great accompaniment. These Chicken & potato pancakes are not just a clever way to avoid food waste; they’re incredibly satisfying and always a hit in my house. Give them a try next time you have leftover mash – you won't regret it!