Leftover Mashed Potato Pancakes Recipe

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

Cheddar cheese: Adds a rich, savory flavor and helps to bind the pancakes together.

Egg: Acts as a binder to hold the ingredients together.

Flour: Helps to give structure to the pancakes, making them easier to fry.

Green onions: Adds a fresh, mild onion flavor that enhances the overall taste.

Salt: Enhances the flavors of all the ingredients.

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

Oil: Used for frying the pancakes to a golden brown and crispy perfection.

When forming the patties, ensure your hands are slightly damp to prevent the mashed potato mixture from sticking. This will help you shape the pancakes more easily and create a smoother surface for even cooking.

• leftover mashed potatoes - Substitute with riced cauliflower: Riced cauliflower can mimic the texture of mashed potatoes and is a lower-carb alternative.

• cheddar - Substitute with mozzarella: Mozzarella melts well and has a mild flavor that complements the other ingredients.

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

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

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor profile.

• oil - Substitute with butter: Butter can add a rich flavor and helps achieve a crispy texture when frying.

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

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

• Transfer the baking sheet to the freezer and let the pancakes freeze for about 1-2 hours. This step is crucial for maintaining their shape and texture.

• Once the pancakes are frozen solid, transfer them to a freezer-safe bag or airtight container. Be sure to label the container with the date to keep track of their freshness.

• For added protection against freezer burn, you can wrap each pancake individually in plastic wrap or aluminum foil before placing them in the container.

• When you're ready to enjoy them, you can reheat the pancakes directly from the freezer. Preheat your oven to 375°F (190°C) and place the frozen pancakes on a baking sheet. Bake for about 15-20 minutes, or until they are heated through and crispy.

• Alternatively, you can reheat them in a skillet over medium heat. Add a little oil to the skillet and cook the pancakes for 3-4 minutes on each side, until they are hot and crispy.

• If you have leftover pancakes that you plan to eat within a few days, store them in the refrigerator. Place the pancakes in an airtight container, separating each layer with parchment paper to prevent sticking.

• Reheat refrigerated pancakes in a skillet over medium heat or in the oven at 375°F (190°C) until they are warmed through and crispy.

• Oven Method:

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

• Stovetop Method:

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

• Microwave Method:

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

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover mashed potato pancakes in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, or until they are heated through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the leftover mashed potato pancakes on the toaster oven tray.
  3. Heat for 10-12 minutes, or until they are warmed through and crispy.

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

• Frying pan: A flat-bottomed pan to cook the potato pancakes evenly.

• Spatula: A tool to flip the pancakes without breaking them.

• Measuring cups: To measure out the mashed potatoes, cheese, and flour accurately.

• Measuring spoons: To measure the salt, pepper, and oil precisely.

• Whisk: To beat the egg until it's well combined.

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

• Knife: To finely chop the green onions.

• Paper towels: To drain the excess oil from the cooked pancakes.

• Scoop: To portion out the mixture evenly for each pancake.

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

Use a cookie scoop: A cookie scoop ensures uniform pancake sizes, saving time on shaping.

Preheat the pan: Start heating the oil while mixing the ingredients to save time.

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

Use non-stick cookware: This reduces the need for extra oil and makes flipping easier.