Leftover Mashed Potato Pancakes Recipe

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

Egg: Acts as a binder to hold the pancake mixture together.

Flour: Helps to give structure to the pancakes, making them easier to flip and cook.

Grated cheese: Adds a savory, cheesy flavor to the pancakes.

Green onions: Provide a fresh, mild onion taste that complements the other ingredients.

Vegetable oil: Used for frying the pancakes to achieve a crispy, golden-brown exterior.

When mixing the mashed potatoes with the egg, flour, cheese, and green onions, ensure the mixture is well-combined but not overworked. Overmixing can make the pancakes dense rather than light and fluffy. Use a gentle folding motion to incorporate the ingredients evenly.

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

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for a vegan alternative.

• flour - Substitute with almond flour: Almond flour can be used for a gluten-free option and adds a nutty flavor.

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

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used interchangeably.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option with a rich flavor that works well for frying.

• Allow the leftover 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 initial freezing step, known as flash freezing, helps maintain their shape and texture.

• Once frozen, remove the pancakes from the baking sheet and place them in a freezer-safe bag or airtight container. Be sure to label the container with the date for easy reference.

• For added protection against freezer burn, consider wrapping each pancake individually in plastic wrap or aluminum foil before placing them in the container.

• 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 10-15 minutes, or until heated through and crispy.

• Alternatively, you can reheat them in a skillet. Heat a small amount of vegetable oil over medium heat and cook the frozen pancakes for 3-4 minutes on each side, or until golden brown and heated through.

• If storing in the refrigerator, place the cooled pancakes in an airtight container. They will keep for up to 3 days. Reheat them in a skillet or oven as described above.

• To maintain the best texture and flavor, avoid microwaving the pancakes, as this can make them rubbery and less appetizing.

• 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 drying out. Bake for about 10-15 minutes or until heated through. This method helps maintain their crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. 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 keeps the pancakes crispy.

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

• 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, flipping halfway through, until they are heated through and crispy. This method combines speed and crispiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pancakes on the toaster oven tray. Heat for about 10 minutes, or until they are warmed through and crispy. This method is convenient for small batches.

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

• Whisk: This will help you beat the egg before mixing it with the other ingredients.

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

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

• Chopping board: This is where you will chop the green onions.

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

• Frying pan: This is where you will cook the pancakes.

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

• Scoop or large spoon: This will help you portion out the mixture into the pan.

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

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

Use a cookie scoop: A cookie scoop ensures uniform pancake sizes, making cooking more efficient.

Preheat the pan: Start heating the oil while mixing the ingredients to save time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough.

Leftover storage: Store extra pancakes in the fridge and reheat in a toaster for a quick meal later.