These Easy Potato Pancakes use leftover mashed potatoes and shredded cheese to make a simple, gluten free dish that's perfect for the day after a holiday. Repurpose your leftovers with this simple recipe!
You may need to use a knife to help loosen the spatula. Let cook for 4 minutes, then flip & cook 4 to 5 more minutes until both sides are golden brown.
Remove the pancakes & set on a paper towel or parchment paper. Repeat with remaining mixture, adding more oil to the skillet between each round of cooking. Serve warm.