Leftover Mashed Potato Pancakes Recipe

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

Shredded cheese: Adds a melty, cheesy goodness to the pancakes.

Green onions: Offers a fresh, mild onion flavor that enhances the overall taste.

Egg: Acts as a binder to hold the ingredients together.

Gluten-free flour: Ensures the pancakes are suitable for those with gluten sensitivities.

Olive oil: Used for frying, it gives the pancakes a crispy exterior.

When making these leftover mashed potato pancakes, ensure your mashed potatoes are not too runny. If they are, you can add a bit more gluten-free flour to achieve the right consistency. This will help the pancakes hold their shape better during frying. Additionally, when heating the olive oil in the skillet, make sure it is hot enough before adding the mixture. This will create a nice, crispy exterior while keeping the inside soft and flavorful.

• leftover mashed potatoes - Substitute with cauliflower mash: Cauliflower mash is a low-carb alternative that provides a similar texture and can be seasoned to taste like mashed potatoes.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great dairy-free option for those who are lactose intolerant or vegan.

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

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) works as a binding agent and is a good vegan alternative.

• gluten-free flour - Substitute with almond flour: Almond flour is naturally gluten-free and adds a slightly nutty flavor, making it a suitable replacement.

• olive oil - Substitute with coconut oil: Coconut oil is a good alternative for frying and adds a subtle sweetness 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.

• Once the pancakes are frozen solid, transfer them to an airtight container or a resealable freezer bag. Label the container with the date to keep track of freshness.

• For short-term storage, you can keep the pancakes in the refrigerator for up to 3 days. Place them in an airtight container with layers separated by parchment paper.

• When ready to reheat, preheat your oven to 375°F (190°C). Arrange the frozen pancakes on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• Alternatively, you can reheat the pancakes in a skillet. Heat a small amount of olive oil over medium heat and cook each side for 2-3 minutes until warmed and crispy.

• Avoid microwaving the pancakes, as this can make them lose their delightful crispiness.

• If you have leftover green onions, cheese, or other ingredients, store them separately in airtight containers in the refrigerator. They can be used to freshen up the pancakes when reheating.

• For an extra burst of flavor, consider serving the reheated pancakes with a dollop of sour cream or a sprinkle of fresh herbs.

• 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 on the outside.

• Heat a skillet over medium heat and add a small amount of olive oil. Place the pancakes in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and have a nice golden crust.

• For a quick and easy method, use the microwave. Place the pancakes on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the pancakes in a single layer in the air fryer basket. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• For a stovetop method, use a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil and place the pancakes in the skillet. Cover with a lid to help them heat evenly, cooking for about 3-4 minutes on each side.

• Mixing bowl: A large bowl to combine the mashed potatoes, cheese, green onions, egg, and flour.

• Skillet: A flat-bottomed pan used to fry the potato pancakes.

• Spatula: A tool to flip the pancakes while cooking.

• Measuring cups: Used to measure out the mashed potatoes, cheese, and gluten-free flour accurately.

• Measuring spoons: Used to measure the olive oil for frying.

• Knife: To chop the green onions finely.

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

• Spoon: To scoop out the mixture and form the pancake shapes.

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

Prepare ingredients in advance: Chop green onions and shred cheese the night before to save time.

Use a non-stick skillet: This reduces the need for extra olive oil and makes cooking faster.

Preheat the skillet: Ensure the olive oil is hot before adding the pancakes to cook them evenly and quickly.

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

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