Leftover Mashed Potato Pancakes Recipe

Mashed potatoes: Leftover mashed potatoes serve as the base for these pancakes, providing a creamy texture.

Shredded cheese: Adds a rich, cheesy flavor and helps bind the pancakes together.

Egg: Acts as a binder to hold the pancake mixture together.

Flour: Provides structure to the pancakes, making them easier to form and cook.

Green onions: Adds a fresh, mild onion flavor that complements the mashed potatoes.

Salt: Enhances the overall flavor of the pancakes.

Pepper: Adds a bit of spice and depth to the flavor.

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

When forming the patties, make sure your hands are slightly damp. This prevents the mashed potatoes from sticking to your fingers 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 used for a lower-carb option.

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

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) can be used as a vegan alternative to bind the ingredients.

• flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a slightly nutty flavor.

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

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used for a spicier kick.

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

• To store your leftover mashed potato pancakes, let them cool completely to room temperature. This prevents condensation and sogginess.
• Once cooled, place the pancakes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. These savory pancakes will stay fresh for up to 3 days.
• For longer storage, you can freeze the pancakes. Lay them out on a baking sheet in a single layer and place in the freezer for about 1-2 hours, or until they are firm.
• After the initial freeze, transfer the pancakes to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, reheat the pancakes directly from frozen. You can use a skillet over medium heat with a bit of vegetable oil or bake them in the oven at 375°F (190°C) for about 10-15 minutes, until heated through and crispy.
• Avoid microwaving as it can make the pancakes soggy. For best results, always reheat using a method that allows the pancakes to regain their crispy exterior.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover mashed potato pancakes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until they are heated through and crispy on the outside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the pancakes in the skillet and cook for about 2-3 minutes on each side, or until they are warmed through and have regained their crispy texture.

• Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the pancakes in a single layer in the air fryer basket. Cook for about 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pancakes on the toaster oven tray and heat for about 10 minutes, or until they are thoroughly warmed and crispy on the outside.

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

• Frying pan: A flat-bottomed pan used to cook the potato pancakes over medium heat.

• Spatula: A tool used to flip the potato pancakes to ensure they cook evenly on both sides.

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

• Measuring spoons: Used to measure the vegetable oil for frying and any additional seasonings.

• Scoop: A tool to portion out about ¼ cup of the potato mixture to form into patties.

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

• Knife: Used to chop the green onions finely.

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

Prepare ingredients in advance: Measure and chop all ingredients like green onions and shredded cheese ahead of time to streamline the cooking process.

Use a cookie scoop: A cookie scoop ensures uniform pancake sizes, making cooking times consistent and reducing prep time.

Preheat the pan: Start heating the frying pan while mixing the mashed potato mixture to save time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough, reducing the overall cooking time.