Leftover Mashed Potato Pancakes Recipe

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

Shredded cheese: Adds a melty, cheesy goodness to the pancakes.

Egg: Helps bind the ingredients together.

Flour: Provides structure and helps the pancakes hold their shape.

Green onions: Adds a fresh, slightly sharp flavor.

Salt: Enhances the overall flavor of the pancakes.

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

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

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 ensures they hold together well during frying.

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

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements many dishes.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent that is vegan-friendly.

• flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a nutty flavor and works well as a binding agent.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a direct replacement.

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

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used to spice up the dish.

• Allow the potato pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to keep them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag to maintain freshness.
• For short-term storage, keep the container in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, place the container or bag in the freezer. They can be frozen for up to 2 months.
• When ready to reheat, thaw frozen pancakes in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy.
• Alternatively, reheat in a skillet over medium heat with a little vegetable oil until warmed and crispy.
• Avoid using the microwave for reheating as it can make the pancakes lose their crispiness.

• 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 them from 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 2-3 minutes on each side, or until they are heated through and have regained their crispy exterior.

• Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. 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). Place the pancakes in a single layer in the air fryer basket. Cook for 3-5 minutes, flipping halfway through, until they are heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pancakes on the toaster oven tray. Heat for 5-7 minutes, or until they are warmed through and crispy on the outside.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Beaten egg: An egg that has been whisked until the yolk and white are fully combined.

• Frying pan: A flat-bottomed pan used for frying the potato pancakes.

• Spatula: A tool used to flip the pancakes in the frying pan.

• Measuring cup: Used to measure the mashed potatoes, cheese, and flour accurately.

• Chopping board: A surface used for chopping the green onions.

• Knife: A tool used to chop the green onions finely.

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

• Paper towels: Used to drain excess oil from the pancakes after frying.

• Plate: A dish to serve the hot potato pancakes.

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

Use a cookie scoop: This helps to quickly portion out the potato mixture evenly.

Preheat the pan: Ensure the vegetable oil is hot before adding the patties to reduce cooking time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough.

Leftover storage: Store extra pancakes in the fridge and reheat in the oven for a quick meal later.