Leftover Mashed Potato Pancakes Recipe

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

All-purpose flour: This helps bind the mashed potatoes together and gives structure to the pancakes.

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

Green onions: Adds a fresh, mild onion flavor that enhances the taste of the pancakes.

Salt: Enhances the overall flavor of the pancakes.

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

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

When mixing the mashed potatoes with the flour, egg, and green onions, ensure the mixture is well-combined but not overworked. Overmixing can lead to a dense texture. For a crispier exterior, consider adding a small amount of breadcrumbs to the mixture.

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

• all-purpose flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a nutty flavor and maintains a similar consistency.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used to thicken the mixture and create a crispy exterior.

• large egg - Substitute with flaxseed meal and water: Mixing flaxseed meal with water creates a gel-like consistency that works as a vegan egg replacement.

• large egg - Substitute with applesauce: Applesauce can add moisture and act as a binder, making it a good egg substitute in this recipe.

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

• chopped green onions - Substitute with leeks: Leeks provide a slightly sweeter and more delicate onion flavor.

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

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is a good option for frying.

• 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 is called flash freezing and 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. Label the bag with the date to keep track of their freshness.

• For storing in the refrigerator, place the cooled pancakes in an airtight container, separating layers with parchment paper to prevent sticking. They can be stored in the fridge for up to 3 days.

• To reheat, preheat your oven to 375°F (190°C). Place the frozen or refrigerated pancakes on a baking sheet and bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat, flipping occasionally until warmed.

• For a quick reheat, use the microwave. Place the pancakes on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking for doneness.

• If you prefer a crispier texture, consider reheating the pancakes in an air fryer. Set the air fryer to 350°F (175°C) and cook for 5-7 minutes, or until crispy and heated through.

• Avoid reheating the pancakes multiple times, as this can lead to a loss of texture and flavor. Reheat only the amount you plan to eat.

• 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. Heat for about 10-15 minutes or until warmed through. This method helps maintain the crispy exterior while ensuring the inside is hot.

• 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 about 2-3 minutes on each side, or until they are heated through and regain their crispy texture. 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 retain moisture. Microwave on medium power for about 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. Heat for about 5-7 minutes, flipping halfway through, until they are hot and crispy. This method combines speed with a crispy finish.

• 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, flipping halfway through, until they are warmed through and crispy. This method is convenient and effective for small batches.

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

• Skillet: This is where you'll cook the potato pancakes to get them golden brown and crispy.

• Spatula: Handy for flipping the pancakes to ensure they cook evenly on both sides.

• Measuring cups: Essential for accurately measuring the mashed potatoes and flour.

• Measuring spoons: Useful for measuring the salt and pepper to taste.

• Chopping board: Use this to chop the green onions finely.

• Knife: Necessary for chopping the green onions.

• Spoon: Helpful for scooping the mixture and forming the pancake shapes.

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

• Plate: To serve the hot pancakes once they are cooked.

Prepare ingredients in advance: Chop the green onions and measure out the flour and mashed potatoes the night before.

Use a cookie scoop: This ensures each pancake is the same size, saving time on shaping and cooking evenly.

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

Batch cooking: Cook multiple pancakes at once if your skillet is large enough, reducing overall cooking time.

Keep it simple: Stick to the basic recipe without adding extra ingredients to save time on preparation.