Cody Casey
Leftover mashed potatoes are a versatile ingredient that can be transformed into a variety of dishes, including sandwiches, potato cakes, pancakes, and more. Frying is a popular option for repurposing leftover mashed potatoes, resulting in a crispy and soft texture that some claim tastes even better than freshly made mashed potatoes. This paragraph will explore the topic of pan-frying leftover mashed potatoes, providing an overview of the techniques and recipes involved in creating delicious and creative dishes from this simple ingredient.
| Characteristics | Values |
|---|---|
| Can you pan fry leftover mashed potatoes? | Yes |
| What do you need? | Leftover mashed potatoes, butter, skillet, salt, pepper, cheese, green onions, eggs, flour, breadcrumbs, oil |
| How to make | Heat butter in a skillet, add mashed potatoes, cook for 3-5 minutes until golden brown, season with salt and pepper, top with cheese and green onions |
| Variations | Potato cakes, potato pancakes, potato patties, potato balls, potato pasties, potato sandwiches |
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What You'll Learn
Making fried mashed potato cakes
Mashed potato cakes are a great way to use up leftover mashed potatoes. They are versatile, quick and easy to make, and can be served as a side dish or a main. The basic recipe can be adapted to suit your taste, and you can add your favourite cheeses, seasonings, or veggies. Here is a step-by-step guide to making fried mashed potato cakes.
Ingredients
- Leftover mashed potatoes
- Egg
- Flour
- Salt
- Oil for frying (vegetable, avocado, or olive oil)
- Optional: cheese, onion powder, cayenne pepper, scallions, fresh herbs, etc.
Method
- Mix mashed potatoes, egg, flour, and salt in a bowl until well combined. The texture should be firm enough to handle and form into patties. If it's too sticky, chill the mixture in the fridge for 20-30 minutes.
- Heat a thin layer of oil in a frying pan over medium heat.
- Working in batches, drop the potato mixture into the hot pan and flatten into patties. You can use a spoon to spread and flatten the mixture.
- Fry the patties for about 2-3 minutes per side, or until golden brown and crisp.
- Drain the excess grease by placing the cooked patties on paper towels or a wire rack.
- Season to taste and serve immediately. You can also serve with sour cream, scallions, chives, or a salad on the side.
Tips:
- If your mashed potatoes are watery, you can add boxed mashed potato flakes or more flour to thicken the mixture.
- If your potato cakes are sticking to the pan, the oil may not be hot enough.
- For a lighter, crispier texture, use panko instead of flour.
- If your mashed potatoes are very buttery, use more panko to absorb the butter and help the cakes stay together.
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Adding bacon, cheese, and onions
Yes, you can pan-fry leftover mashed potatoes! Here is a detailed guide on how to do it with bacon, cheese, and onions:
Ingredients
For this recipe, you will need the following ingredients:
- Leftover mashed potatoes
- Butter
- Bacon
- Cheese
- Onion
- Egg
- Parsley
- Seasonings
- Flour
- Oil
Preparation
Before you start cooking, ensure your mashed potatoes are at room temperature. You can achieve this by letting them sit on the counter for 30 minutes or lightly reheating them in a microwave for 1-2 minutes.
Next, stir in the cheese, bacon, onions, eggs, parsley, seasonings, and flour. Mix well until everything is completely incorporated. Using your hands or an egg flip, form the mixture into small, thick patties.
Cooking
Heat butter and oil in a large skillet over medium-high heat. Fry your potato pancakes in batches for about 5 minutes on each side or until golden brown. Use a spatula to lightly flatten the potato cakes and prevent them from falling apart.
Serving
Serve your mashed potato cakes immediately. You can top them with a dollop of sour cream or green onions for extra flavor. Enjoy!
Tips
You can also add other ingredients to your mashed potatoes before frying, such as garlic, chilli, or corn flour, to make them extra tasty.
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Using a skillet and butter
Yes, you can pan-fry leftover mashed potatoes in a skillet with butter. Here's a step-by-step guide:
Ingredients:
- Leftover mashed potatoes
- Butter
- Salt and pepper (optional)
Instructions:
- Start by placing your skillet on the stove and turning the heat to medium.
- Add about one tablespoon of butter for each cup of leftover mashed potatoes.
- Allow the butter to melt and gently brown. Browning the butter adds a nice flavor to the dish.
- Once the butter is browned, reduce the heat to medium-low.
- Add the cold mashed potatoes to the skillet. Spread them evenly across the pan and press them down to form a large cake.
- Let the potatoes cook for about three minutes.
- Use a heatproof silicone spatula to gently stir the potatoes. Bring the crispy parts from the edges into the centre of the pan and mix them throughout the mashed potatoes.
- Continue cooking over medium or medium-low heat, stirring occasionally, for about 10 minutes or until the potatoes are golden brown.
- Season with salt and pepper to taste, if desired.
- Serve the fried mashed potatoes as a side dish or with your favourite toppings, such as cheese and green onions.
Tips:
- If you have a large amount of mashed potatoes, cook them in batches to ensure even browning.
- For extra flavour, you can mix herbs, spices, or other ingredients of your choice into the mashed potatoes before frying.
Enjoy your delicious and crispy pan-fried leftover mashed potatoes!
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Making potato pancakes
You can definitely pan-fry leftover mashed potatoes! Here is a step-by-step guide to making potato pancakes:
Ingredients:
- Leftover mashed potatoes
- Butter
- Oil
- Salt
- Pepper
- Cheese
- Green onions
Method:
- Heat butter in a non-stick skillet over medium heat. Use about one tablespoon of butter for each cup of leftover mashed potatoes.
- Let the butter brown. This adds a nice flavor to the dish.
- Reduce the heat to medium-low.
- Add the cold mashed potatoes to the pan. Spread them evenly into the pan and press them down into a large cake.
- Let the potatoes cook for about three minutes.
- Gently stir with a heatproof silicone spatula. Keep the heat on medium or medium-low to prevent the potatoes from burning.
- Turn the potatoes as they cook to ensure crispy bits throughout the mashed potatoes.
- Fry until the potatoes are spotted and golden brown. This should take about 10 minutes.
- Season with salt and pepper to taste.
- Top with cheese and green onions before serving (optional).
You can also add flour, cheese, bacon, onions, eggs, and seasonings to the mashed potatoes to make more flavourful potato pancakes. Simply stir in and mix well before frying.
Other ideas:
If you're not in the mood for potato pancakes, you can also use leftover mashed potatoes to make potato bread, thicken soup or gravy, or make potato sandwiches, puff pastry, or potato patties.
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Making potato balls
Ingredients
- Leftover mashed potatoes
- Flour
- Eggs
- Breadcrumbs (preferably panko)
- Salt
- Pepper
- Oil for frying (preferably vegetable oil)
- Optional: cheese, bacon, scallions, parsley, garlic powder, jalapenos, chives, or any other ingredients of your choice
Instructions
- Combine the leftover mashed potatoes with any additional ingredients of your choice, such as cheese, bacon, scallions, parsley, garlic powder, jalapenos, or chives. Season with salt and pepper, and mix well.
- Use a small cookie scoop or a teaspoon to portion out the mashed potato mixture into small balls, about 1/2 inch to 1 inch in diameter. Roll each portion into a ball using your hands. If the mixture is too sticky, dampen your hands slightly.
- Set up three separate shallow bowls or plates for dredging: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each mashed potato ball in the flour, coating it evenly. Then, dip it into the egg mixture, followed by the breadcrumbs, ensuring each ball is well coated.
- Heat about 3 inches of vegetable oil in a large cast-iron skillet or pot to 350-375°F. Use a candy thermometer to check the temperature.
- Fry the potato balls in batches, adding a few at a time to the hot oil. Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy all over.
- Remove the fried potato balls from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
- Season with a bit of additional salt, if desired, and serve immediately while hot and crispy.
You can also bake or air fry the potato balls as a healthier alternative to frying. Simply place them on a parchment-lined baking pan, spray them lightly with oil, and bake at 450 degrees Fahrenheit for 5-10 minutes, or air fry at 400 degrees Fahrenheit for about 6 minutes, until golden brown and crispy.
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