Can we make potato pancakes ahead of time?

Absolutely. We can prepare the potato mixture up to 24 hours in advance and store it covered in the refrigerator. Alternatively, we can cook the pancakes completely, let them cool, and store them for reheating later. Both methods work well, though freshly cooked pancakes have the crispiest texture.

What's the best way to keep potato pancakes from falling apart?

The key is using cold mashed potatoes, adding enough flour as a binder, and including an egg to hold everything together. Make sure not to flip the pancakes too early let them develop a proper golden crust before turning them. If the mixture seems too wet, add an extra tablespoon of flour.

Can we use instant mashed potatoes for Leftover Mashed Potato Pancakes recipe?

Yes, though results may vary slightly in texture. Prepare the instant mashed potatoes according to package directions, let them cool completely, and then proceed with the recipe. We might need to adjust the flour amount depending on the consistency of the instant potatoes.

Why are our potato pancakes soggy instead of crispy?

Soggy pancakes usually result from oil that's not hot enough, overcrowding the pan, or using potatoes that are too wet. Ensure the oil is properly heated (350-375°F), leave space between pancakes while cooking, and drain excess liquid from the potato mixture if needed.

Can we bake these instead of frying them?

Yes, though they won't be quite as crispy. Brush formed patties with oil and bake at 425°F for 15-20 minutes, flipping halfway through. For extra crispiness, finish under the broiler for 2-3 minutes while watching carefully.

Leftover Mashed Potato Pancakes Recipe, Golden Every Time

Leftover Mashed Potato Pancakes: Crispy And Golden Every Time

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Golden-brown and irresistibly crispy, these leftover mashed potato pancakes are a delightful way to transform simple ingredients into something extraordinary. Leftover Mashed Potato Pancakes recipe turns everyday leftovers into a restaurant-worthy treat, perfect for a quick brunch or a satisfying side dish.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 pancakes 1x
Category: Breakfast, Brunch, Side Dish
Cuisine: American

Ingredients

Scale

For the Potato Pancakes:

2 cups leftover mashed potatoes (cold)
1 large egg
1/4 cup all-purpose flour (plus more if needed)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1–2 cloves garlic, minced (optional)
1/4 cup finely chopped onion (optional)
1–2 tablespoons fresh chives, chopped (optional)
1/4 to 1/2 cup shredded cheese (optional)
Vegetable oil for frying (about 1/2 cup)

For Serving:

Sour cream
Fresh chives or scallions, chopped
Applesauce (optional)

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Instructions

Prepare the Mixture: In a large bowl, combine cold mashed potatoes, egg, flour, salt, pepper, and any optional ingredients (garlic, onion, chives, cheese). Mix with a fork until just combined. Don’t overmix. Let rest for 5-10 minutes.
Form the Patties: Wet your hands with cold water. Scoop 1/4 cup of mixture and gently form into a 3-inch diameter patty, about 1/2 inch thick. Place on a plate and repeat with remaining mixture.
Heat the Oil: Pour vegetable oil into a large skillet to a depth of 1/4 inch. Heat over medium-high heat until shimmering (350-375°F). Test by dropping a small piece of potato mixture it should sizzle immediately.
Fry the Pancakes: Working in batches, carefully place 3-4 patties in the hot oil, leaving space between them. Cook undisturbed for 3-4 minutes until golden brown on the bottom.
Flip and Finish: Carefully flip pancakes with a thin spatula. Cook for 2-3 minutes until the second side is golden brown and crispy.

Drain and Serve: Transfer cooked pancakes to paper towels to drain excess oil. Season with a pinch of salt if desired. Serve immediately with sour cream and fresh chives.

Notes

Recipe Notes:

Cold potatoes are essential for the best texture and easiest handling
Don’t flip too early wait for a proper golden crust to develop
Maintain oil temperature between batches for consistent crispiness
Keep finished pancakes warm in a 200°F oven while cooking remaining batches

Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 2 pancakes
Calories: 295
Sugar: 2g
Sodium: 580mg
Fat: 13g
Saturated Fat: 2.5g
Carbohydrates: 38g
Fiber: 3.5g
Protein: 8g
Cholesterol: 105mg

Find it online: https://www.recipescommunity.com/leftover-mashed-potato-pancakes-recipe/