Leftover Mashed Potato Pancakes Recipe

Mashed potatoes: Leftover mashed potatoes are the base of this recipe, providing a creamy and starchy foundation.

Shredded cheese: Adds a rich, melty texture and enhances the flavor of the pancakes.

Beaten egg: Helps bind the ingredients together, ensuring the pancakes hold their shape.

Flour: Provides structure and helps the pancakes become crispy when fried.

Green onions: Adds a fresh, slightly sharp flavor that complements the creamy potatoes.

Salt and pepper: Essential seasonings to enhance the overall taste of the pancakes.

Vegetable oil: Used for frying the pancakes to achieve a golden brown and crispy exterior.

When forming the patties, make sure your hands are slightly damp. This prevents the mashed potato mixture from sticking to your hands and allows you to shape the pancakes more easily. Additionally, pressing the patties gently but firmly helps them hold together better during frying.

• leftover mashed potatoes - Substitute with riced cauliflower: Riced cauliflower provides a similar texture and can be a low-carb alternative.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great option for those avoiding dairy.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a binder for a vegan option.

• flour - Substitute with almond flour: Almond flour can be used for a gluten-free alternative and adds a nutty flavor.

• chopped green onions - Substitute with chopped chives: Chives provide a similar mild onion flavor and can be used interchangeably.

• salt and pepper - Substitute with soy sauce: Soy sauce can add a savory umami flavor, reducing the need for additional salt.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option with a rich flavor suitable for frying.

• Allow the mashed potato pancakes to cool completely before storing. This helps to prevent condensation, which can make them soggy.

• Place the cooled pancakes in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together.

• Once the pancakes are frozen solid, transfer them to a resealable freezer bag or an airtight container. Be sure to label the bag or container with the date.

• For short-term storage, you can keep the pancakes in the refrigerator for up to 3 days. Use an airtight container to maintain their freshness.

• When ready to reheat, you can use a few different methods:

  • Oven: Preheat your oven to 375°F (190°C). Place the pancakes on a baking sheet and bake for about 10-15 minutes, or until heated through and crispy.
  • Stovetop: Heat a small amount of vegetable oil in a frying pan over medium heat. Cook the pancakes for 2-3 minutes on each side, or until warmed through and crispy.
  • Microwave: This method is quicker but may result in less crispy pancakes. Place the pancakes on a microwave-safe plate and heat for 1-2 minutes, or until warmed through.

• If you prefer to freeze the mashed potato pancakes before cooking, follow these steps:

  • Form the potato mixture into patties and place them on a baking sheet lined with parchment paper.
  • Freeze the patties until solid, then transfer them to a resealable freezer bag or airtight container.
  • When ready to cook, you can cook them directly from frozen. Just add a few extra minutes to the cooking time to ensure they are heated through.

• For added flavor, consider reheating the pancakes with a sprinkle of shredded cheese or a dollop of sour cream on top.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the mashed potato pancakes on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until warmed through and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the pan.
  3. Place the mashed potato pancakes in the skillet.
  4. Cook for 2-3 minutes on each side, or until heated through and crispy.

• Microwave Method:

  1. Place the mashed potato pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the mashed potato pancakes in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the mashed potato pancakes on the toaster oven tray.
  3. Heat for about 10 minutes, or until warmed through and crispy, flipping halfway through if necessary.

• Mixing bowl: A large bowl used to combine the mashed potatoes, shredded cheese, beaten egg, flour, and green onions.

• Frying pan: A flat-bottomed pan used to cook the potato pancakes until they are golden brown and crispy.

• Spatula: A tool used to flip the potato pancakes in the frying pan to ensure even cooking on both sides.

• Measuring cups: Used to measure out the mashed potatoes, shredded cheese, and flour accurately.

• Measuring spoons: Used to measure out the vegetable oil for frying.

• Knife: Used to chop the green onions finely.

• Cutting board: A surface used to chop the green onions safely.

• Spoon: Used to scoop out the potato mixture and form it into patties.

• Whisk: Used to beat the egg before adding it to the mixture.

• Paper towels: Used to drain excess oil from the cooked potato pancakes.

Prepare ingredients in advance: Chop the green onions and shred the cheese ahead of time to streamline the process.

Use a cookie scoop: A cookie scoop can help you portion the potato mixture evenly and quickly.

Preheat the pan: Start heating the frying pan while you mix the ingredients to save time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough to speed up the process.

Keep it simple: Use pre-made mashed potatoes to cut down on prep time.