Whip up these mashed potato pancakes anytime you have leftover mashed potatoes on hand. Sharp cheddar cheese and chives are the perfect pairing with potatoes, and the tangy sour cream ties it all together.

Mashed Potato Pancakes

Serves 4

Active Time: 25 minutes

Total Time: 25 minutes

2 cups cold mashed potatoes

1/3 cup dry whole-wheat breadcrumbs

1/3 cup shredded sharp cheddar cheese

1 teaspoon onion powder

1/4 teaspoon pepper

3 tablespoons chopped fresh chives, divided

1 tablespoon extra-virgin olive oil

1/4 cup sour cream

1. Combine mashed potatoes, breadcrumbs, cheese, onion powder, pepper and 2 tablespoons chives in a medium bowl; mix well. Divide the mixture into 4 balls (about 1/2 cup each). Flatten the balls into 3-inch-diameter cakes, about 1/2 inch thick.

2. Heat oil in a large cast-iron or stainless-steel skillet over medium heat until shimmering. Add the potato cakes; cook, undisturbed, until golden brown, about 5 minutes per side. Transfer to a platter. Sprinkle with the remaining 1 tablespoon chives. Serve with sour cream.

Recipe nutrition per serving: 243 Calories, Total Fat: 14 g, Saturated Fat: 7 g, Cholesterol: 29 mg, Carbohydrates: 24 g, Fiber: 2 g, Total Sugars: 2 g, Protein: 6 g, Sodium: 406 mg, Potassium: 338 mg, Phosphorus: 104 mg, Iron: 1 mg, Folate: 15 mcg, Calcium: 111 mg, Vitamin A: 359 IU, Vitamin C: 8 mg, Vitamin D: 13 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

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