Easy Leftover Mashed Potato Pancakes Recipes

MASHED-POTATO PANCAKES

Steps:

• In a large bowl, stir together mashed potatoes, egg, and Parmesan. Season with salt and pepper and mix well to combine (mixture will look wet). In a large nonstick skillet, heat vegetable oil over medium-high.
• In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
• Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
• Make sure the mixture is not too thin.
• Pour 1/4 cup batter into hot pan; brown on both sides.
• Enjoy with sour cream or applesauce.
• Enjoy!

EASY SWEET POTATO PANCAKES WITH MARSHMALLOW SAUCE

Steps:

• In a medium bowl, whisk the eggs and milk together. Beat in the sweet potato. Set aside.
• In a large bowl, mix together all the dry ingredients. Add the sweet potato mixture into the dry ingredients and mix well.
• Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil.
• Drop the pancake batter by ¼ cups.
• When the pancakes start to bubble around the edges (about 2 minutes), flip and cook for about 2 more minutes.
• In a small saucepan over low heat, mix together the marshmallow fluff and water. Heat, stirring constantly, until well combined and the marshmallow sauce is shiny, about 5 minutes.
• Top the pancakes with the marshmallow sauce. Grate a bit of chocolate on top.

EASY LEFTOVER MASHED POTATO PANCAKES RECIPE

Steps:

• Place the mashed potatoes in a large bowl (I used leftover colcannon). Gently mix in the flour and beaten egg (and any additional ingredients if using).
• Form mixture into 9 pancakes and place them on a plate. Cover and refrigerate the potato pancakes until ready to use.
• In a large cast iron skillet or suitable frying pan, heat about 1/2 inch of oil over medium-high heat to 365F/185C degrees. Add 3 pancakes at a time to the hot oil, being careful not to crowd pan. Shallow fry for about 5 minutes on one side, then flip over and cook 5 minutes on the other side, until cakes are brown and crispy.
• Remove the finished pancakes to a baking sheet lined with a cooling rack or paper towels and keep warm in a 200F/93C degree oven. Repeat process with remaining potato mixture until all the pancakes are made.
• Sprinkle the pancakes with the chopped green onions and serve with sour cream, applesauce, etc.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

26 WAYS TO USE LEFTOVER MASHED POTATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a potato dish in 30 minutes or less!

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Add the leftover mashed potatoes to a large bowl. They shouldn't be cold from the fridge if you can help it - let them stand at room temperature for 30 minutes before adding any other ingredients OR mash them up well again to break up the clumps with a warm potato masher.
• Add the cheese, flour, green onion, bacon or ham, eggs, garlic powder, thyme, and salt and pepper.
• Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.
• Form the mixture into 12 patties about 1.5 centimetres thick.
• Heat a large non-stick skillet over medium heat and add a small amount of vegetable oil (around 1-2 teaspoons).
• Fry the patties in batches (don't overcrowd your skillet!) for about 5 minutes per side or until golden brown and completely cooked through.
• Enjoy warm with a dollop of sour cream, some more sliced green onions, and some extra cheese, if desired.

MASHED POTATO PANCAKES (LATKES)

Steps:

• MAKE POTATO MIXTURE AND PANCAKES: Combine all potato pancake/latke ingredients in a medium bowl or large bowl. Mix well. Taste and adjust seasoning. Using your hands, form mixture into about 12 balls about 2-2 1/2 inches (6 cm) in diameter for medium latkes. Place dredging flour on a plate. Roll each ball in flour, move it to a cutting board and press down to form a pancake 1/2 inch (1.27cm) thick. Repeat with all 12 balls.
• FRY POTATO PANCAKES/LATKES: Heat large nonstick skillet or cast iron if you have to medium-high heat, then lower it to Medium heat. Add 2 teaspoons butter and 2 teaspoons oil to the hot skillet. When sizzling, add half the latkes. Don't overcrowd pan. Fry for about 3-4 minutes, flip over and fry another 3-4 minutes. Drain on plate lined with paper towels. Heat the remaining butter and oil. Repeat with remaining potato pancakes/latkes.
• SERVE: Serve immediately plain or with caramelized onions, a dollop of sour cream or apple sauce.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
• Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
• Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.