Leftover Mashed Potato Pancakes Recipe

Mashed potatoes: These are the base of the recipe, providing a creamy and starchy foundation. Shredded cheese: Adds a rich, melty texture and enhances the flavor. Beaten egg: Acts as a binder to hold the pancakes together. Flour: Helps to give structure and a slight crispiness to the pancakes. Green onions: Adds a fresh, slightly sharp flavor that complements the potatoes. Salt and pepper: Essential seasonings to enhance the overall taste. Oil: Used for frying the pancakes to a golden brown and crispy perfection.

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

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

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor while being dairy-free and vegan-friendly.

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

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

• chopped green onions - Substitute with chopped chives: Chives provide 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 be used in smaller quantities for a spicy kick.

• oil - Substitute with butter: Butter can be used for frying to add a rich flavor, but be mindful of the lower smoke point.

• Allow the mashed potato pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled pancakes in a single layer on a baking sheet lined with parchment paper. This step is crucial to avoid them sticking together.
• Once the pancakes are frozen solid, transfer them to a freezer-safe bag or airtight container. Label with the date for easy tracking.
• To reheat, preheat your oven to 375°F (190°C). Arrange the frozen pancakes on a baking sheet and bake for about 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat them in a skillet over medium heat. Add a little oil to the pan and cook for 3-4 minutes on each side until they are hot and crispy.
• For short-term storage, place the cooled pancakes in an airtight container and refrigerate. They will stay fresh for up to 3 days.
• To reheat refrigerated pancakes, use the oven or skillet method as described above. Avoid microwaving, as it can make them soggy.

• 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 with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, or until they are heated through and crispy again.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of oil or butter. Place the pancakes in the skillet and cook for 2-3 minutes on each side, or until they are warmed 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 moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. Note that this method may not retain the crispiness as well as the oven or stovetop methods.

• 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, or until they are heated through and crispy. This method is great for maintaining the texture of the pancakes.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pancakes on the toaster oven tray and cover them with aluminum foil. Heat for about 10 minutes, or until they are warmed through and crispy.

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

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

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

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

• Measuring spoons: Tools used to measure out the oil for frying.

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

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

• Spoon: A utensil used to scoop the mixture and form it into patties.

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

Prepare ingredients ahead: Chop green onions and shred cheese in advance to save time.

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

Preheat the pan: Ensure the oil is hot before adding the patties for faster cooking.

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.