why make this recipe
Leftover Mashed Potato Pancakes with Cheese are a delicious and practical way to transform your uneaten mashed potatoes into a new dish. Instead of letting leftover mashed potatoes sit in your fridge, you can create these crispy and cheesy pancakes that everyone will love. This recipe is simple, quick, and a great option for breakfast, lunch, or dinner. Plus, it’s a fantastic way to incorporate cheese into your meals, adding extra flavor and creaminess. With just a few ingredients, you can whip up something special that reduces waste and saves you time in the kitchen.
how to make Leftover Mashed Potato Pancakes with Cheese
Making Leftover Mashed Potato Pancakes with Cheese is straightforward and fun! Grab your ingredients and follow these simple steps.
Ingredients:
- 2 cups leftover mashed potatoes
- 1 cup shredded cheese (Cheddar, mozzarella, or your favorite cheese)
- 1/4 cup all-purpose flour
- 1 large egg
- 1/4 cup chopped green onions or chives (optional)
- Salt and pepper to taste
- Oil for frying
Directions:
Prepare the Mixture: Start by taking a large mixing bowl. Add the leftover mashed potatoes, shredded cheese, all-purpose flour, and the egg. Mix these ingredients together well until you have a uniform mixture. If the mixture feels too wet, don’t worry! Just sprinkle in a little more flour until it reaches the right consistency that allows it to hold together.
Add Flavor: Now it’s time to boost the flavor! If you’re using green onions or chives, stir them into your mixture. Season the mixture with a generous pinch of salt and pepper according to your taste. These little touches will enhance the overall flavor of your pancakes.
Shape the Pancakes: Take a portion of your potato mixture and form it into a patty shape. Aim for about 3 to 4 inches wide. Making them even ensures they cook uniformly. You can make them as thick or as thin as you like, but keep in mind that thicker pancakes will take longer to cook through.
Heat the Oil: In a large skillet, pour in about 1/4 inch of oil and heat it over medium heat. You want the oil to be hot but not smoking, so keep an eye on it. A good test to see if the oil is ready is to drop a small portion of the potato mixture into the oil. If it sizzles, you are ready to fry!
Fry the Pancakes: Carefully add your patties into the hot oil in batches. Don’t overcrowd the skillet. Fry them for about 3 to 4 minutes on each side, or until they turn golden brown and crispy. This step is crucial to achieving that crunchy exterior while keeping the inside deliciously soft.
Drain Excess Oil: Once your pancakes are ready, use a spatula to transfer them to a plate lined with paper towels. This will help absorb any extra oil, ensuring they stay tasty and not overly greasy.
Serve Warm: Enjoy your pancakes while they’re warm! You can serve them with a variety of dipping sauces like sour cream, ketchup, or a spicy aioli. These pancakes also pair well with a side salad for a light meal.
how to serve Leftover Mashed Potato Pancakes with Cheese
Leftover Mashed Potato Pancakes with Cheese are very versatile when it comes to serving. They can be a delightful breakfast option, especially paired with eggs—sunny side up or scrambled. For lunch, you can serve them alongside a fresh garden salad or some roasted vegetables for balance. For dinner, consider making them a side dish with your main course, whether that’s grilled chicken, steak, or even a hearty vegetarian dish.
Additionally, you can dish them up with different sauces based on preference. A dollop of sour cream adds creaminess, while sriracha or a spicy dipping sauce can give it a nice kick. You might also consider topping them with a sprinkle of fresh herbs or chives for extra flavor and presentation.
how to store Leftover Mashed Potato Pancakes with Cheese
If you find yourself with leftover pancakes (which is quite possible, considering how tasty they are!), storing them is easy. Place the cooled pancakes in an airtight container. You can keep them in the refrigerator for up to 3-4 days. When you’re ready to enjoy them again, simply reheat them in a skillet over medium heat until warmed through and crispy again.
For longer storage, you can freeze the pancakes. Lay them out on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat, simply bake them in the oven at 350°F (175°C) until heated through, or re-fry them from frozen in a skillet with a little oil.
tips to make Leftover Mashed Potato Pancakes with Cheese
- Adjust Consistency: If you find that the mixture is too dry, you can add a bit of milk or an additional egg to help bind everything together.
- Experiment with Add-Ins: Feel free to add extras like cooked bacon bits, diced bell peppers, or even some spices for a unique twist.
- Use Different Cheeses: Mixing different types or levels of cheese can elevate the pancakes with varying flavors. Try pepper jack for a spicy version or goat cheese for something tangy.
- Skillet Temperature: Make sure your oil is hot enough before adding the pancakes; if it’s too cool, they may absorb more oil and become greasy.
- Serve with a Variety of Dips: Offering a selection of dips gives your pancakes an exciting range of flavors to explore.
variation
These pancakes are truly customizable! Consider trying the following variations:
- Herbed Pancakes: Mix in various dried herbs such as thyme, oregano, or rosemary into the batter for an aromatic twist.
- Vegetable Pancakes: Add some finely grated carrots or zucchini to the mixture to sneak in some vegetables and add moisture.
- Spicy Pancakes: For heat lovers, consider adding diced jalapeños or a few dashes of hot sauce to the mixture before frying for a spicy dessert.
FAQs
Can I use fresh mashed potatoes for this recipe?
Yes, you can use freshly made mashed potatoes instead of leftovers! Just make sure to let them cool down a bit so they are easier to handle.
What can I do if my pancakes fall apart while frying?
If your pancakes are falling apart, you might need to add a bit more flour to the mixture to help bind them together. Additionally, make sure the oil is hot enough before frying.
How can I make these pancakes gluten-free?
To make gluten-free pancakes, simply substitute the all-purpose flour with a gluten-free flour blend or some almond flour. Keep an eye on the consistency and adjust as necessary.
Can I bake these pancakes instead of frying them?
Yes, you can bake them! Preheat your oven to 400°F (200°C) and place the patties on a lined baking sheet. Drizzle with a little oil and bake for about 20 minutes, flipping halfway through, until crispy.
How do I know when the pancakes are done frying?
The pancakes are done when they are golden brown on both sides and feel firm to the touch. You can also cut one open to ensure the inside is heated through and fluffy.
These pancakes not only provide a delicious way to enjoy leftovers, but they also offer versatility in how you can prepare and serve them. Don’t be surprised if they become a regular favorite in your home!
Print
Leftover Mashed Potato Pancakes with Cheese
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Transform leftover mashed potatoes into crispy, cheesy pancakes that everyone will love. Perfect for breakfast, lunch, or dinner!
Ingredients
- 2 cups leftover mashed potatoes
- 1 cup shredded cheese (Cheddar, mozzarella, or your favorite cheese)
- 1/4 cup all-purpose flour
- 1 large egg
- 1/4 cup chopped green onions or chives (optional)
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the mixture: In a large mixing bowl, combine the mashed potatoes, shredded cheese, flour, and egg. Mix until uniform. Adjust with more flour if too wet.
- Add flavor: Stir in green onions or chives if using. Season with salt and pepper to enhance the taste.
- Shape the pancakes: Form the potato mixture into patties about 3 to 4 inches wide, ensuring uniform thickness for even cooking.
- Heat the oil: In a skillet, heat about 1/4 inch of oil over medium heat until hot but not smoking.
- Fry the pancakes: Carefully add patties in batches, frying for 3 to 4 minutes per side until golden brown and crispy.
- Drain excess oil: Use a spatula to transfer pancakes to a plate lined with paper towels to absorb oil.
- Serve warm: Enjoy your pancakes with dipping sauces like sour cream or ketchup, and pair them with a salad if desired.
Notes
These pancakes can be stored in an airtight container for up to 3-4 days in the fridge or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: mashed potatoes, pancakes, cheese, breakfast, leftovers