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: Acts as a binder to hold the mixture together.

Flour: Helps to give structure and firmness to the pancakes.

Green onions: Provide a fresh, slightly spicy flavor that complements the potatoes and cheese.

Salt: Enhances the overall flavor of the pancakes.

Pepper: Adds a touch of heat and depth to the taste.

Oil: Used for frying, giving the pancakes a crispy, golden exterior.

When forming the patties, make sure your hands are slightly damp to prevent the mashed potato mixture from sticking. This will help you shape the pancakes more easily and ensure they hold together well during frying.

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

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great option for those avoiding dairy.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a binder and is suitable for vegans.

• flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a slightly nutty flavor and works well in binding the pancakes.

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

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor and reduce the need for additional salt.

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

• oil for frying - Substitute with ghee: Ghee has a high smoke point and adds a rich, buttery 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 until solid, about 1-2 hours. This flash-freezing method helps maintain their shape and texture.

• Once frozen, remove the pancakes from the baking sheet and place them in a resealable freezer bag or airtight container. Be sure to label the bag with the date to keep track of freshness.

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

• When ready to enjoy, 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 15-20 minutes, flipping halfway through, until they are heated through and crispy.

• Alternatively, you can reheat them in a skillet. Heat a small amount of oil over medium heat and cook the frozen pancakes for 3-4 minutes on each side, or until they are hot and crispy.

• If you have any 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.

• To reheat refrigerated pancakes, use the oven or skillet method mentioned above. You can also use a microwave, but be aware that this may result in a less crispy texture.

• 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 drying out. Bake for about 10-15 minutes or until heated through. This method ensures they remain crispy on the outside and warm on the inside.

• 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 heated through and crispy again. This method is quick and maintains the texture well.

• 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 evenly heated. This method is the fastest but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange 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. This method is great for retaining crispiness without adding extra oil.

• 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. This method is convenient and effective for small batches.

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

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

• Spatula: A tool to flip the pancakes and ensure even cooking.

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

• Measuring spoons: To measure the salt and pepper to taste.

• Knife: To chop the green onions finely.

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

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

• Spoon: To scoop out the mixture and form it into patties.

• Whisk: To beat the egg before adding it to the mixture.

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

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

Preheat the pan: Heat the oil in the pan while mixing ingredients to save time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough to speed up the process.

Keep it simple: Use pre-made mashed potatoes if available to cut down on preparation time.