Leftover Mashed Potato Pancakes Recipe

Mashed potatoes: These are the base of the recipe, providing a creamy texture and rich flavor.

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

Flour: Helps to give structure to the pancakes.

Green onions: Adds a fresh, mild onion flavor.

Shredded cheese: Optional, but adds a creamy, melty texture.

Salt: Enhances the overall flavor.

Pepper: Adds a bit of spice and depth.

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

When forming the potato mixture into patties, wet your hands slightly to prevent the mashed potatoes from sticking to your fingers. This will help you shape uniform patties more easily and ensure they cook evenly.

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

• 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 option that adds a nutty flavor and maintains the pancake structure.

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

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan alternative.

• 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 to spice up the pancakes.

• 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 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 is crucial to avoid them sticking together.

• Transfer the baking sheet to the freezer and let the pancakes freeze for about 1-2 hours. This initial freezing ensures they maintain their shape and texture.

• Once the pancakes are frozen solid, remove them from the baking sheet and transfer them to a freezer-safe bag or airtight container. 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 the pancakes, reheat them directly from frozen. 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 the pancakes in a skillet. Heat a small amount of vegetable oil over medium heat and cook the frozen pancakes for about 3-4 minutes per side, or until they are golden brown and heated through.

• If you have leftover pancakes that you plan to eat within a few days, store them in the refrigerator instead. Place the cooled pancakes in an airtight container and refrigerate for up to 3 days.

• To reheat refrigerated pancakes, you can use the oven or skillet methods mentioned above. For a quicker option, you can also use a microwave. Place the pancakes on a microwave-safe plate and heat them on high for about 1-2 minutes, or until they are warmed through.

• Preheat your oven to 350°F (175°C). Place the leftover mashed potato pancakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter. Place the pancakes in the skillet and cook for 2-3 minutes on each side until they are warmed through and have regained their crispiness.

• Use a toaster oven for a quick reheat. Set it to 350°F (175°C) and place the pancakes directly on the rack or on a small baking sheet. Heat for 5-7 minutes until they are hot and crispy.

• For a microwave option, place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly. Note that this method may not retain the original crispiness.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pancakes in a single layer in the air fryer basket. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Mixing bowl: Use this to combine the mashed potatoes, beaten egg, flour, green onions, cheese, salt, and pepper.

• Skillet: Heat the oil in this to cook the potato pancakes.

• Spatula: Use this to flip the pancakes in the skillet.

• Measuring cups: Measure out the mashed potatoes, flour, and cheese with these.

• Measuring spoons: Use these to measure the salt and pepper.

• Knife: Chop the green onions with this.

• Cutting board: Use this as a surface to chop the green onions.

• Spoon: Scoop the potato mixture with this to form patties.

• Plate: Place the cooked pancakes on this to serve.

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

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

Use a cookie scoop: For evenly sized pancakes, use a cookie scoop to portion out the potato mixture.

Preheat the skillet: Ensure the skillet is hot before adding the patties to reduce cooking time.

Batch cooking: Cook multiple pancakes at once if your skillet is large enough to save time.

Keep it simple: Skip the cheese if you're in a hurry; the pancakes will still be delicious.