In a world filled with culinary choices, there’s something undeniably comforting about the golden-brown crisp of leftover mashed potato pancakes. Imagine biting into these fluffy delights, bursting with flavor and warmth. The aroma of fried potatoes wafts through the air like a warm hug on a chilly morning.
Picture this: you’re standing in your kitchen with a bowl of sad-looking leftover mashed potatoes, contemplating their fate when an idea strikes you like lightning. Why not turn them into something glorious? These pancakes aren’t just a workaround; they are an epic comeback story on your plate! Perfect for brunch or as a side dish during dinner, these pancakes are bound to become a family favorite.
Why You'll Love This Recipe
- These leftover mashed potato pancakes are quick to prepare and incredibly tasty
- Their crispy texture pairs perfectly with various toppings like sour cream or chives
- They look great on any plate and can be customized based on what you have at home
- Ideal for breakfast, lunch, or dinner!
I still remember the first time I made these pancakes. My family thought I was serving them something fancy from a restaurant rather than using last night’s leftovers!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Leftover Mashed Potatoes: Use about 2 cups for perfect pancake consistency; they should be creamy but not too runny.
- Eggs: One large egg helps bind everything together while adding richness.
- Flour: About half a cup of all-purpose flour creates structure; feel free to swap with gluten-free flour if desired.
- Green Onions: Chopped finely, they add freshness and flavor; use as many as you like!
- Cheese (optional): Grated cheddar or mozzarella adds extra creaminess and flavor; who doesn’t love cheese?
- Salt and Pepper: Season according to taste; don’t skip this step!
- Oil for frying: Use vegetable oil or butter for frying until golden brown.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Mix the Ingredients: In a large bowl, combine your leftover mashed potatoes, egg, flour, chopped green onions, cheese if using, salt, and pepper. Mix until everything is well incorporated.
Heat the Pan: Place a non-stick skillet over medium heat and add enough oil to coat the bottom generously. Wait until the oil shimmers slightly before adding your pancake mixture.
Scoop and Fry: Using a 1/4 cup measuring cup, scoop the mixture into the hot skillet. Flatten each scoop gently with the back of the cup to form even patties.
Cook Until Golden Brown: Fry each pancake for about 3-4 minutes per side or until they develop a beautiful golden color. You’ll know it’s time to flip when they easily release from the pan.
Serve Warm: Once cooked through and crispy on both sides, transfer your masterpieces onto paper towels to drain excess oil. Serve immediately with sour cream, chives, or any topping you desire.
With these simple steps, you’ll transform those humble leftovers into something extraordinary! So go ahead—give it a whirl! Enjoy every bite of these crispy delights bursting with flavor!
You Must Know
- Leftover Mashed Potato Pancakes are a brilliant way to breathe new life into yesterday’s dinner
- With a crispy exterior and fluffy interior, they make for a delightful breakfast or snack
- Customize them with your favorite herbs or toppings for extra flair!
Perfecting the Cooking Process
Start by mixing your leftover mashed potatoes with eggs and flour, then pan-fry until golden brown. This sequence ensures a crispy texture while keeping the inside fluffy and delicious.
Add Your Touch
Feel free to add cheese, green onions, or bacon bits to the mixture for added flavor. You can also swap out flour for breadcrumbs for an extra crunch.
Storing & Reheating
Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat for best results.
Chef's Helpful Tips
- To achieve that perfect crispy edge, use a bit of oil in your frying pan
- Don’t overcrowd the pan; this lets each pancake fry evenly
- If you want more flavor, consider adding garlic powder or fresh herbs to the potato mixture
Creating these pancakes reminded me of my grandmother’s kitchen, where I first learned to repurpose food creatively. Sharing them with friends brought back those warm memories!
FAQ
How do I make leftover mashed potato pancakes crispy?
Use enough oil in your frying pan and avoid overcrowding it during cooking.
Can I freeze leftover mashed potato pancakes?
Yes, you can freeze them; just layer with parchment paper and store in an airtight container.
What toppings go well with leftover mashed potato pancakes?
Sour cream, chives, or even a drizzle of maple syrup make great toppings!
Leftover Mashed Potato Pancakes
- Total Time: 25 minutes
- Yield: Approximately 6 pancakes 1x
Description
Leftover Mashed Potato Pancakes are a quick and delicious way to transform your leftovers into crispy, golden delights. Perfect for breakfast or brunch!
Ingredients
- 2 cups leftover mashed potatoes
- 1 large egg
- ½ cup all-purpose flour (or gluten-free flour)
- ¼ cup chopped green onions
- ½ cup grated cheese (cheddar or mozzarella) – optional
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, combine the leftover mashed potatoes, egg, flour, green onions, cheese (if using), salt, and pepper. Mix well.
- Heat a non-stick skillet over medium heat and add enough oil to coat the bottom.
- Scoop ¼ cup of the mixture into the skillet and flatten gently with a spatula to form a patty.
- Fry each pancake for 3-4 minutes per side until golden brown and crispy. Flip when they easily release from the pan.
- Transfer cooked pancakes onto paper towels to drain excess oil. Serve warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 150
- Sugar: 1g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
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