Swedish Potato Pancakes
Crispy potato pancakes made from leftover mashed potatoes.
Ingredients
- 2 cups leftover mashed potatoes
- 1 egg
- 1/4 cup flour
- 2 green onions
- salt and pepper
- butter for frying
Instructions
- 1
Mix mashed potatoes, egg, flour, and green onions.
- 2
Form into small patties.
- 3
Fry in butter over medium heat until golden on both sides.
- 4
Serve with lingonberry jam or sour cream.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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