Say goodbye to waste: discover the easy way to make potato pancakes from mashed potatoes

Are you tired of the same old mashed potatoes? It’s time to unleash your culinary creativity and transform your leftover mashed potatoes into crispy, golden-brown potato pancakes. With our step-by-step guide, you’ll learn the art of creating these delightful treats that will elevate your meals to a whole new level.

Ingredients

• 2 cups leftover mashed potatoes
• 1/2 cup flour
• 1/4 cup onion, chopped
• 1/4 cup parsley, chopped
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

Instructions

1. Prepare the Mashed Potatoes

If your mashed potatoes are cold, warm them up in a microwave or on the stovetop until they are just warm to the touch.

2. Add Ingredients

In a large bowl, combine the mashed potatoes, flour, onion, parsley, eggs, salt, and pepper. Mix well until all ingredients are evenly distributed.

3. Form Pancakes

Using your hands or a spoon, shape the potato mixture into patties about 1/2 inch thick.

4. Heat the Oil

Heat a large skillet or griddle over medium heat. Add enough vegetable oil to coat the bottom of the pan.

5. Fry the Pancakes

Carefully place the potato pancakes in the hot oil. Cook for 2-3 minutes per side, or until golden brown and crispy.

6. Drain and Serve

Transfer the cooked potato pancakes to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite toppings, such as sour cream, applesauce, or salsa.

Tips for Perfect Potato Pancakes

• Use leftover mashed potatoes that are not too watery. If your potatoes are too wet, add a little more flour to the mixture.
• Don’t overmix the potato mixture. Overmixing can make the pancakes tough.
• Be patient when frying the pancakes. Don’t flip them too soon, or they will fall apart.
• If you don’t have a griddle, you can use a large skillet. Just make sure the pan is large enough to accommodate the pancakes.

Variations

• Add grated cheddar cheese or crumbled bacon to the potato mixture for a cheesy or savory twist.
• Top the potato pancakes with a fried egg for a protein-packed breakfast.
• Serve the potato pancakes with a side of smoked salmon or gravlax for a gourmet touch.

Takeaways: The Perfect Leftover Transformation

With this easy-to-follow guide, you can now effortlessly transform your leftover mashed potatoes into mouthwatering potato pancakes. These crispy and flavorful treats are a versatile addition to any meal, whether it’s breakfast, lunch, or dinner. So, next time you have leftover mashed potatoes, don’t hesitate to give this recipe a try. Your taste buds will thank you for it!

Frequently Asked Questions

Q: Can I use instant mashed potatoes?
A: Yes, you can use instant mashed potatoes, but the texture of the pancakes may not be as good as if you use leftover mashed potatoes.

Q: How do I store leftover potato pancakes?
A: Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven before serving.

Q: Can I freeze potato pancakes?
A: Yes, you can freeze potato pancakes. Place them on a baking sheet and freeze for 1 hour. Then, transfer the frozen pancakes to a freezer-safe bag and freeze for up to 3 months. To reheat, thaw the pancakes overnight in the refrigerator and then fry them in a skillet until heated through.