The greatest approach to repurpose leftover mashed potatoes into a different entrée or side dish is to make air fryer potato pancakes. Cheese within, crispy exterior.
Pancakes with Mashed Potatoes
Because the bottom of these babies is not in contact with the hot air, you will want to turn them over halfway through. In this manner, both sides become crispy, just like they do in restaurants. This post’s downloadable recipe card can be found at the bottom, but here’s a brief look at how we made it:
- Combine all of the ingredients in a large bowl. For five minutes, preheat your air fryer to 380 degrees Fahrenheit.
- If you haven’t already, put nonstick cooking spray on your foil before placing a tiny sheet of nonstick aluminium foil (or parchment paper) in the air fryer basket.
- Use about 1/4 cup of your potato mixture to make patties. Place on foil, making sure not to overlap.
- Cook for about 8 minutes, then turn the patties over and continue cooking for another 5 to 8 minutes, or until the outsides are the desired crisp-golden colour.
- Add sour cream, chopped chives, green onions, garlic salt, and/or salt and pepper to the top of your crispy potato pancakes.
Servings:6
Ingredients:
- Mashed potatoes, two cups
- One cup of cheddar cheese
- two chopped green onions
- One egg
- Half a cup of all-purpose flour
- One dash of pepper and salt, to taste
Directions:
- Combine all the ingredients in a bowl. For five minutes, preheat the air fryer to 380 degrees Fahrenheit. In the basket of your air fryer, place a tiny piece of nonstick aluminium foil or mist it with olive oil spray.
- Use roughly 1/4 cup of your mixture to make patties. Patties should not overlap when placed on foil.
- Cook for 8 minutes, then turn the patties over and continue cooking for another 5 to 8 minutes, or until you achieve your desired level of crispy exteriors.
- Add sour cream, chopped chives, salt, and pepper on top.
