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Leftover Mashed Potato Pancakes Stuffed with Mushrooms

These crispy mashed potato pancakes are stuffed with mushrooms and onion, because leftovers clearly needed a glow-up. The tender potato dough, savory mushroom filling, cornmeal crust, and sour cream topping make this recipe almost annoyingly trustworthy.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 3 tablespoons vegetable oil divided
  • 1 medium onion finely chopped
  • 8 ounces mushrooms finely chopped
  • Salt to taste
  • Black pepper to taste
  • 4 cups cold leftover mashed potatoes
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • ¼ cup cornmeal plus ½ cup for coating
  • ½ cup sour cream for serving
  • 2 tablespoons chopped green onions for serving

Instructions

  • Cook Mushroom Filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and mushrooms, then cook for 8 to 10 minutes, stirring often, until the mushrooms are soft and the mixture looks golden.
  • Season Filling: Add salt and black pepper to taste. Stir well, then remove the mushroom mixture from the heat and let it cool slightly.
  • Make Potato Dough: Place the cold mashed potatoes in a mixing bowl. Add the egg, all-purpose flour, and ¼ cup cornmeal, then mix until the potato mixture holds together like a soft dough.
  • Season Potato Dough: Taste the potato mixture and add a little salt and black pepper if needed. Mix again until evenly combined.
  • Shape Potato Disk: Sprinkle some of the remaining cornmeal onto a clean work surface or plate. Scoop about ⅓ cup of the potato mixture and flatten it into a round disk.
  • Add Mushroom Filling: Place about 1 tablespoon of the mushroom filling in the center of the potato disk. Do not overfill, or the pancake may split while cooking.
  • Seal Pancake: Fold the potato mixture around the filling and gently pinch the edges closed. Shape it into a thick, flat pancake.
  • Coat Pancake: Coat both sides of the stuffed pancake with cornmeal. Repeat with the remaining potato mixture and mushroom filling.
  • Fry Pancakes: Heat the remaining 2 tablespoons of vegetable oil in the skillet over medium heat. Cook the pancakes for 3 to 4 minutes per side, or until golden brown and crisp.
  • Drain Pancakes: Transfer the cooked pancakes to a plate lined with paper towels. Let them rest for 1 to 2 minutes so they firm up slightly.
  • Serve: Serve the potato pancakes warm with sour cream and chopped green onions.