When you have leftovers, mashed potato pancakes are a yummy revamp recipe. They’re great with breakfast eggs or as side dish with proteins!
I’ve always been a spud-lovin’ girl. I grew up primarily on a vegetarian diet… so taters were always a good choice to create a fulfilling meal. If you’re a potato fan as well, other recipes you should try include these Marry Me Parm Piccata Roasted Potatoes, my Grandma’s Fully Loaded Mashed Potato Casserole, and these Air Fryer Potato Wedges.
INGREDIENTS FOR THESE HEFTY GEMS:
I have a few guests coming over that are plant-based, so I decided to make today’s version dairy-free and vegetarian. It’s totally easy to do with Vitalite Cheddar-Style Shreds; it melts marvelously and tastes phenomenal. Here’s what you’ll need:
- Sweet Onion
- Leftover Dairy-Free Mashed Potatoes
- Vitalite Plant-Based Cheddar Style Shreds
- All-Purpose Flour
- Seasoned Panko Breadcrumbs
- Peanut oil
- Dairy-Free Sour Cream
You can certainly dress these up with what you enjoy most. Want to add some sautéed spinach? Go for it. Or how about some mushrooms on top and serve them with brown gravy? The possibilities are endless, have fun with this recipe!
IDEAS FOR SERVING:
These crispy disks are seriously delicious all year long. In the spring, these are a wonderful addition to your St. Patty’s Day celebrations (Ahem, this Irish Beer Cheese Dip with Homemade Pretzel Bites is excellent as well!). During the fall, serve them as a side dish with your Thanksgiving meal. Oh, and during football season… these are a great option for a crowd-pleasing appetizer.
MORE TATERS YOU’LL ENJOY:
- 1 tbsp. Butter
- ½ Sweet Onion, sliced thin
- 3 cups Leftover Dairy-Free Mashed Potatoes
- 7 oz. Vitalite Plant-Based Cheddar Style Shreds
- 1 Egg
- ½ cup All-Pourpose Flour
- 4 tbsp. Fresh Chives
- ½ cup Seasoned Panko Breadcrumbs
- Peanut oil, to sauté
- Dairy-free Sour Cream, to serve
- Sauté the onion slices in butter until golden brown. Set aside.
- Mix together the leftover mashed potatoes, Vitalite Plant-Based Cheddar Style Shreds, egg, 3 tbsp. chives, and flour in a large bowl until well combined.
- Form the mashed potato mixture into patties and then coat each side with panko bread crumbs.
- Heat a large skillet with peanut oil. Sear each patty until browned and crispy on each side, making sure to flip halfway through.
- Serve with dairy-free sour cream and remaining chives (or your favorite dipping sauce). Enjoy immediately.
NOTES ON THIS RECIPE:
- I prefer Yukon Gold for my mashed potatoes. To make them vegan, simply use vegan butter and substitute the egg for vegan yogurt.
- Leftover mashed potatoes can vary in consistency. If they’re too runny, add more flour. If they’re too dry, then add more egg or yogurt.
- Any remaining potato pancakes should be cooled to room temperature, then stored in the refrigerator for up to a week or in the freezer for up to 3 months. To reheat, simply use your toaster oven, air fryer, or regular oven. I do not recommend the microwave, as they may become less crispy.
This post is sponsored in partnership with Vitalite. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!