Leftover Mashed Potato Pancakes Recipe

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

Cheddar cheese: Adds a savory, cheesy element that enhances the overall taste.

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 balances the richness of the potatoes and cheese.

Salt: Enhances the flavors of the other ingredients.

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

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

When forming the patties, make sure your hands are slightly damp. This prevents the mashed potato mixture from sticking to your hands and allows you to shape the patties more easily. Additionally, pressing the patties gently but firmly helps them 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.

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

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

• flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a nutty flavor and similar binding properties.

• 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 savory depth of flavor and saltiness to the pancakes.

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

• oil for frying - Substitute with ghee: Ghee has a high smoke point and adds a rich, buttery flavor to the pancakes.

• To store your leftover mashed potato pancakes, allow them to cool completely at room temperature. This prevents condensation, which can make them soggy.

• Once cooled, place the 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 refrigerator and let the pancakes chill for about 30 minutes. This helps them firm up before you store them.

• After chilling, stack the pancakes with a piece of parchment paper between each one. This prevents them from sticking together and makes it easier to grab just one or two at a time.

• Place the stacked pancakes in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.

• Label the container or bag with the date so you can keep track of their freshness. Stored this way, the pancakes will stay good in the refrigerator for up to 3 days.

• For longer storage, you can freeze the pancakes. Follow the same steps for cooling and chilling, then place the stacked pancakes in a freezer-safe container or bag.

• When freezing, it's crucial to remove as much air as possible from the bag to prevent freezer burn. You can use a vacuum sealer if you have one, or simply press out the air manually.

• Label the container or bag with the date and contents. Frozen mashed potato pancakes can be stored for up to 2 months.

• To reheat, you can thaw the pancakes in the refrigerator overnight. Alternatively, you can reheat them directly from frozen by placing them in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy.

• For a quicker option, you can also reheat them in a skillet over medium heat. Add a little oil to the pan and cook for 3-4 minutes on each side, or until heated through and crispy.

• Serve your reheated potato pancakes with a dollop of sour cream or your favorite dipping sauce for a delicious and convenient meal.

• 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 or lightly greased with olive oil.
  3. Cover the pancakes with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through and crispy on the outside.

• Stovetop method:

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

• 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 high 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. Lightly spray the air fryer basket with cooking spray.
  3. Place the leftover mashed potato pancakes in a single layer in the basket.
  4. Heat for 5-7 minutes, flipping halfway through, until they are hot and crispy.

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

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

• Spatula: Use this to flip the pancakes and ensure they cook evenly on both sides.

• Measuring cups: These are essential for accurately measuring the mashed potatoes, cheese, and flour.

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

• Scoop: A ¼ cup scoop will help you portion out the mixture evenly for each pancake.

• Knife: Use this to chop the green onions finely.

• Cutting board: This provides a safe surface for chopping the green onions.

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

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

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

Use a cookie scoop: For uniform pancakes, use a cookie scoop to portion out the mashed 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 basic ingredients and avoid overcomplicating the recipe.