Vegan Potato Pancakes Using Leftover Mash Recipes

CHEESY VEGAN MASHED POTATO PANCAKES

Steps:

• Place 1/2 cup of flour into a small bowl.
• In a separate, large mixing bowl, stir together the mashed potatoes, another 1/2 cup of flour, nutritional yeast, and hot sauce. If the mixture seems too soft, add a few more tablespoons of flour.
• Add 1/4 cup of oil to a medium nonstick skillet and place it over medium heat. Allow the oil to heat up for minute or two.
• When the oil becomes shimmery, shape about 1/4 cup of the mashed potato mixture into a patty, then carefully dredge both sides in the flour.
• Carefully place the patty in the skillet. Repeat and add a few more patties to the skillet if they'll fit, but be careful not to crowd them.
• Place the remaining potato mixture in the fridge or freezer to chill while the patties cook.
• Cook the patties for 3-4 minutes on each side, flipping carefully between sides.
• Transfer the cooked patties to a paper towel-lined plate to drain.
• Repeat until all of the potato mixture is used, adding oil to the skillet if needed between batches if needed.

EASY VEGAN POTATO PANCAKES RECIPE

Steps:

• Preheat a nonstick frying pan over medium heat.
• Place the leftover mashed potatoes into a large bowl.
• Add the flour, bread crumbs, nutritional yeast, garlic powder, onion powder, and green onions. Mix until the ingredients are well combined and the potato mixture is very smooth. If the dough is too dry add a little non-dairy milk or water for moisture. Taste and season with salt and pepper if needed.
• Scoop out ⅓ cup of potato mixture, roll it into a ball and then flatten it into a disc ¼ - ½" thick. Place the potato pancake into the hot pan and cook for 2-3 minutes until it's golden brown. Then flip and cook the other side for a couple of minutes or until golden brown as well. If the pancakes are sticking, lightly mist your pan with a small amount of cooking spray. Repeat until all the pancakes are done. If you notice any burnt pieces left behind simply wipe the bottom of the pan with a dry paper towel.
• Once the pancakes are finished transfer them to a plate lined with a paper towel or parchment paper. This will help to absorb any moisture as the pancakes cool and prevent them from becoming soggy while you cook.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Break up the cold, leftover potatoes with a fork.
• Mix in the flour, nutritional yeast, green onions, and salt and pepper. Mash until the mixture is relatively smooth with minimal chunks.
• Roll up 1/4 cup worth of dough into a ball. Flatten into a round disc, about 1/2 inch thick. If the dough is too dry to form into a ball, add a little non-dairy milk into the mixture.
• Heat a skillet on medium heat. Add about 1-2 teaspoons of vegan butter or oil to the pan. Once the butter is hot, place the pancakes into the pan. I typically cook 2 at a time.
• Fry for 2-3 minutes, or until the bottom is golden brown. Flip the pancakes and then cook again until that side is golden brown.
• Tip: Clean out the pan after each pancake batch and add new butter. This will help prevent the butter from burning.
• Continue until all pancakes are cooked. Serve warm with your favorite toppings!

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.

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!

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.