Leftover Mashed Potato Pancakes Recipe

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

Shredded cheese: Adds a gooey, melty element to the pancakes, enhancing their taste.

Egg: Helps bind the ingredients together, ensuring the pancakes hold their shape.

Flour: Provides structure and helps the pancakes crisp up nicely.

Green onions: Adds a fresh, slightly sharp flavor that complements the richness of the potatoes and cheese.

Salt: Enhances the overall flavor of the pancakes.

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

Vegetable oil: Used for frying the pancakes, giving them a golden, crispy exterior.

When forming the patties, make sure your hands are slightly damp to prevent the potato mixture from sticking. This will help you shape the pancakes more easily and achieve a uniform size. Additionally, press the patties gently to ensure they hold together well 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 gives a cheesy flavor and is a good vegan alternative.

• large beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) works as a binder and is a great vegan substitute.

• flour - Substitute with almond flour: Almond flour can be used for a gluten-free option and adds a 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 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 if you prefer a spicier kick.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a rich flavor to the pancakes.

• 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 ensures they don't stick together.
• Transfer the baking sheet to the freezer and let the pancakes freeze for about 1-2 hours. This process is known as flash freezing and helps maintain their shape.
• Once frozen, remove the pancakes from the baking sheet and place them in a freezer-safe bag or airtight container. Label the container with the date for easy reference.
• When ready to enjoy, reheat the pancakes directly from the freezer. Preheat your oven to 375°F (190°C) and place the pancakes on a baking sheet. Bake for 15-20 minutes or until heated through and crispy.
• Alternatively, you can reheat them in a skillet over medium heat. Add a small amount of vegetable oil to the pan and cook the pancakes for 3-4 minutes per side, or until they are golden brown and heated through.
• 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 the pancakes rubbery.
• If you have leftover mashed potatoes but don't want to make pancakes immediately, store the mashed potatoes in an airtight container in the refrigerator for up to 3 days. When ready, follow the recipe to make fresh pancakes.

• Preheat your oven to 350°F (175°C). Place the leftover mashed potato pancakes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and crispy.
• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter to the pan. Place the pancakes in the skillet and cook for 2-3 minutes on each side until they are warmed through and have a nice, crispy exterior.
• Use a microwave-safe plate and cover the pancakes with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.
• For a quick and efficient method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the pancakes in a single layer in the basket and cook for 3-5 minutes, flipping halfway through, until they are hot and crispy.

• Large bowl: To combine the mashed potatoes, cheese, egg, flour, and green onions.

• Frying pan: To cook the potato pancakes until they are golden brown.

• Spatula: To flip the pancakes in the frying pan.

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

• Measuring spoons: To measure the vegetable oil for frying.

• Mixing spoon: To mix the ingredients together in the large bowl.

• Knife: To chop the green onions.

• Cutting board: To provide a surface for chopping the green onions.

• Scoop: To portion out the potato mixture into patties.

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

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

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

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

Double the batch: Make extra pancakes and freeze them for a quick meal later.

Keep it simple: Stick to the basic ingredients and avoid overcomplicating the recipe.