Leftover mashed potatoes have never tasted this good! These Kimchi Potato Pancakes are a delicious way to repurpose those day-old spuds into a satisfying meal.
The spicy kimchi, paired with the burst of freshness from the corn kernels and the crispy crunch of the pancakes will make this dish a family favourite.
Delicious dipped in gochujang sauce or for a complete meal, serve with crispy bacon, a fried egg, a drizzle of gochujang sauce and garnish with green onions and sesame seeds.
Once you try these, you will be making extra mashed potatoes just so you can whip up a batch of these pancakes and enjoy a delightful treat.
Ingredients
- Mashed potatoes
- Corn kernels
- Kimchi
- Cheddar cheese
- Egg
- Flour
- Baking powder
- Chili pepper flakes
- Black pepper
- Avocado oil
See recipe card for quantities.
Instructions
Combine all ingredients (except the avocado oil) in a bowl and mix well.
Heat a non-stick skillet pan over medium heat until it is warm.
Add the oil, increase the heat to medium-high.
When the oil is hot, gently place approximately 3 tablespoons of the potato mixture into the skillet and flatten to form discs. (This recipe makes 6 (3-inch) pancakes.)
Cook 2-3 minutes per side, until golden brown. Remove and drain on paper towels or a rack over a sheet pan.
If cooking in batches, keep warm in the oven until ready to serve.
Delicious dipped in gochujang sauce or for a complete meal, serve with crispy bacon, a fried egg, a drizzle of gochujang sauce and garnish with green onions and sesame seeds.
Watch how these Kimchi Potato Pancakes are made here.
EQUIPMENT
This recipe was made in partnership with Hestan Culinary using the ProBond TITUM® Nonstick skillet and the Hestan Cue Portable Induction Cooktop. Proud Hestan Culinary Ambassador. Opinions in this post are my own.
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Cheers! James & Elaine
📖 Recipe
Kimchi Potato Pancakes
Ingredients
- ½ cup day old mashed potatoes
- ¼ cup cooked corn kernels just defrosted frozen corn or canned corn is also fine
- ¼ cup chopped kimchi chopped and drained
- ¼ cup cheddar cheese shredded
- 1 large egg beaten
- ¼ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon dry red chili pepper flakes
- ¼ teaspoon black pepper
- 3 tablespoons avocado oil for frying
Instructions
- Combine all ingredients (except the avocado oil) in a bowl and mix well.
- Heat a non-stick skillet pan over medium heat until it is warm.
- Add the oil, increase the heat to medium-high.
- When the oil is hot, gently place approximately 3 tablespoons of the potato mixture into the skillet and flatten to form discs. (This recipe makes 6 (3-inch) pancakes.)
- Cook 2-3 minutes per side, until golden brown. Remove and drain on paper towels or a rack over a sheet pan.
- If cooking in batches, keep warm in the oven until ready to serve.
- Delicious dipped in gochujang sauce or for a complete meal, serve with crispy bacon, a fried egg, a drizzle of gochujang sauce and garnish with green onions and sesame seeds.
Notes
- 2 tablespoons gochujang (fermented Korean red pepper paste)
- ½ tablespoon brown sugar
- ½ tablespoon soy sauce
- ½ tablespoon sesame oil
- ½ tablespoon rice vinegar
- Place all ingredients into a bowl and whisk well until combined.
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