Leftover Mashed Potato Pancakes
by Karissa's Vegan Kitchen
These vegan mashed potato pancakes are perfect for using up any leftovers!
Servings: 4
Calories: 230kcal
Ingredients
- 2 cups leftover mashed potatoes cold
- 1/4 cup all-purpose flour
- 2 tablespoons nutritional yeast optional, for a cheesy flavor
- 2 tablespoons chopped green onions
- Salt to taste
- Pepper to taste
- 1-2 tablespoons non-dairy milk if needed
- vegan butter or oil for frying
Optional Toppings
- vegan sour cream
- vegan bacon
- green onions
- hot sauce
- vegan gravy
Instructions
- 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!
Nutrition
Calories: 230kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g