When life hands you leftover mashed potatoes, you don’t just toss them into the fridge hoping they’ll magically disappear. No way! You grab a frying pan and turn them into something crispy, golden, and utterly irresistible—Leftover Mashed Potato Pancakes. Picture this: soft on the inside with a delightful crunch on the outside, these pancakes are like little pillows of happiness ready to brighten your day.
I remember the first time I made these pancakes; I had an army of friends over post-holiday feast. We had mountains of leftovers, and my eyes landed on those sad-looking mashed potatoes. I thought about how we could elevate them from side dish to star of the show. And boy, did they deliver! Now we make them every time we have leftovers—a delicious tradition that nobody complains about!
Why You'll Love This Recipe
- These fabulous leftover mashed potato pancakes are quick and easy to whip up for breakfast or dinner
- They boast a delightful crispy exterior while remaining fluffy inside
- Customizable with herbs or cheese, they’re versatile enough for any palate
- Plus, they help reduce food waste by transforming leftovers into something extraordinary!
My family can never resist when I serve these crispy delights; they vanish faster than you can say “leftovers.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Leftover Mashed Potatoes: Use any type of mashed potatoes—classic buttered or even garlic-infused work wonders.
- Eggs: They bind the mixture together beautifully; use large eggs for best results.
- All-Purpose Flour: Helps create a crispy texture; feel free to substitute with gluten-free flour if needed.
- Green Onions: Adds a fresh flavor kick; chop them finely for even distribution.
- Cheddar Cheese: Optional but highly recommended; sharp cheddar brings extra flavor that’s hard to resist.
- Salt and Pepper: Season to taste; don’t be shy—a little seasoning goes a long way!
- Oil for Frying: Use vegetable oil or olive oil; heat it well before frying for extra crispiness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Mixing the Ingredients: Start by combining your leftover mashed potatoes in a mixing bowl with eggs and flour until well blended. The mixture should be thick yet spoonable.
Add Flavors: Toss in chopped green onions and shredded cheese if using. Mix everything together until evenly distributed—imagine you’re creating a savory masterpiece!
Forming the Pancakes: Grab a handful of the mixture and shape it into small patties about 1/2 inch thick. You want them slightly compact so they hold together while cooking.
Frying Time!: Heat oil in a skillet over medium heat until shimmering. Carefully place each pancake in the hot oil and fry for about 3-4 minutes per side until golden brown and crispy.
Serving Suggestions: Once cooked, transfer the pancakes onto paper towels to absorb excess oil. Serve warm with sour cream or applesauce—trust me; your taste buds will thank you!
Enjoy your homemade Leftover Mashed Potato Pancakes as an easy breakfast option or as part of a cozy dinner alongside some greens!
These delightful pancakes are not just tasty—they’re your new best friend when it comes to managing leftovers with flair! Next time you find yourself staring at that container of sad-looking mashed potatoes in your fridge, remember this culinary secret waiting to be unleashed!
You Must Know
- Leftover mashed potato pancakes are a delightful way to transform yesterday’s dinner into today’s crispy treat
- The combination of textures and flavors makes them irresistible, and they can be savored any time of the day
- Plus, who doesn’t love a good pancake?
Perfecting the Cooking Process
To achieve the crispiest leftover mashed potato pancakes, start by using cold potatoes. Mix in your desired add-ins, then form patties before frying them in hot oil until golden brown.
Add Your Touch
Feel free to customize your pancakes by adding ingredients like cheese, chives, or bacon bits. Experimenting with spices like paprika or garlic powder can elevate the flavor profile significantly.
Storing & Reheating
Store leftover mashed potato pancakes in an airtight container in the fridge for up to three days. Reheat them in a skillet over medium heat for optimal crispiness.
Chef's Helpful Tips
- For perfectly crispy pancakes, ensure your mashed potatoes are cold
- Adding flour gradually helps bind the mixture without making it too dense
- Fry on medium heat for even cooking and avoid burning
It was a chilly Saturday morning when I first whipped up these pancakes, and my family couldn’t get enough! They devoured every last bite and asked for seconds—definitely a win for my kitchen!
FAQ
How do I prevent my pancakes from being soggy?
Ensure your mashed potatoes are well-drained and use cold potatoes to maintain texture.
Can I freeze leftover mashed potato pancakes?
Absolutely! Freeze them between layers of parchment paper, then reheat straight from the freezer.
What can I serve with leftover mashed potato pancakes?
They pair wonderfully with sour cream, applesauce, or even a fried egg on top!
Leftover Mashed Potato Pancakes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Leftover Mashed Potato Pancakes are a delightful twist on your typical leftovers, transforming creamy potatoes into crispy, golden treats that are perfect for breakfast or dinner.
Ingredients
- 2 cups leftover mashed potatoes
- 2 large eggs
- 1/2 cup all-purpose flour (or gluten-free)
- 1/4 cup chopped green onions
- 1/2 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- Oil for frying
Instructions
- In a mixing bowl, combine leftover mashed potatoes, eggs, and flour until well blended.
- Stir in chopped green onions and cheese if desired.
- Shape the mixture into small patties about 1/2 inch thick.
- Heat oil in a skillet over medium heat. Fry each pancake for 3-4 minutes on each side until golden brown.
- Remove pancakes and drain on paper towels. Serve warm with sour cream or applesauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (50g)
- Calories: 130
- Sugar: 0g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Use cold mashed potatoes for the best texture. Consider adding chives, bacon bits, or spices like garlic powder for extra flavor variations.
