The BEST Leftover Mashed Potato Recipe

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1 or 2 eggs, beaten with a little salt and pepper. 1/2 to 1 cup (4 to 8 oz) dry breadcrumbs. oil, to fry (such as grape seed oil) Mix the mashed potatoes, egg, parsley, salt and pepper until well combined. Place the flour, beaten egg and breadcrumbs in three separate trays or bowls. Take a handful of potato mixture, shaping into a log shape or.

Leftover mashed potatoes pan fried layered with bacon and cheddar

Place your mashed potatoes, eggs, cheese, and one cup of flour into a large bowl. Stir until WELL combined. Gradually add up to one more cup of flour until the potato mixture become s thick enough to hold their shape on the griddle. Heat a large skillet with about 1/4" oil in the bottom over medium high heat.

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1. Mix all ingredients. Once mixed form into patties. 2. heat a non-stick skillet with 1/4 cup of oil. fry patties on both sides until brown. Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #.

The BEST Leftover Mashed Potato Recipe

Microwave. Done the right way, leftover mashed potatoes can be heated up in the microwave. Add a little milk, butter, and cream to a microwave-safe dish and stir well. Cover with a paper towel to catch any mashed potato that splatters as it heats. Microwave on high for 30-second increments until hot.

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How to Make Crispy Fried Mashed Potato Cakes. Make the batter - Measure two cups of left-over mashed potatoes and place in a medium to large bowl. Then add flour and beaten egg and mix well. Grate onion and add, including any juice, along with salt and pepper to taste. Mix well. Fry the cakes - Heat 1/8″ of oil in a nonstick skillet.

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STEP 4: FRY THE MASHED POTATO BALLS. In a small pot, heat about 2-3 inches of oil to 375℉. Use a slotted metal spoon to carefully add in the mashed potato balls to the hot oil, frying just 3-4 at a time. Use the slotted spoon to lightly stir the balls in the beginning to prevent sticking.

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Directions. Mix together mashed potatoes, egg, flour, and salt in a bowl until well combined. Heat a thin layer of vegetable oil in a frying pan over medium heat. Working in batches, drop 1/6 of the potato mixture into the hot frying pan and flatten into a patty. Repeat to add more patties to the pan. Cook until browned, about 3 minutes per side.

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Step 4: Fry the Mashed Potatoes. Heat oil in a large frying pan over medium-high heat. Carefully place the coated mashed potato patties into the hot oil, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy on both sides, flipping them once to ensure even cooking.

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Carefully place potato cakes in a single layer into hot oil. Fry for around 5 minutes or until lightly brown and crispy. Flip and fry on the other side. Transfer fried potato cakes to a paper plate lined with paper towels and allow oil to drain. Serve warm or at room temperature.

Mashed Potato Croquettes {Leftover Recipe} Goodie Godmother

While the oil is heating, mix together the mashed potatoes, cream cheese, chives, one egg, parmesan cheese, the garlic powder, salt and pepper in a large bowl. Roll into balls about the size of a golf ball and set on a board. In three bowls set out the bread crumbs, flour and the remaining 2 eggs beaten with a tablespoon of water.

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Instructions. Heat the butter in a 10-inch nonstick skillet over medium-low heat. Cook until butter just begins to brown. Add the cold mashed potatoes. Spread evenly into pan. Cook for about three minutes until the bottom browns. Turn the mashed potatoes with a heatproof-silicone spatula. Repeat until the potatoes are spotted and golden brown.

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Step 1 In a large skillet over medium heat, add enough oil to fill pan a third of the way up. In a large bowl, stir potatoes, cheese, egg, chives, hot sauce, and salt until combined. (If your.

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Add 2 cups cold mashed potatoes and 3/4 cup shredded cheddar cheese and stir to combine. Spread 1/4 cup all-purpose flour in an even layer on a rimmed plate or small tray. Lightly beat 2 large eggs in a wide, shallow bowl. Place 1 1/3 cups panko breadcrumbs on a rimmed plate or small tray. Heat 6 cups vegetable oil in a large Dutch oven over.

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Form into patties. Place oil in the skillet, enough to lightly cover the bottom of the skillet, and add 2 tablespoons butter, heat to medium-high. Fry patties in hot oil/butter until golden brown. Serve warm. The next time you have leftover mashed potatoes, try this fried mashed potatoes recipe. This potato recipe is perfect for breakfast.

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Remove the mashed potatoes from the refrigerator and allow them to come to room temperature. This will make it easier to shape them into patties. In a large skillet, heat the vegetable oil or melt the butter over medium-high heat. While the oil or butter is heating up, take a handful of mashed potatoes and shape them into small patties.

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In a large bowl, place the leftover mashed potatoes and break them up, so they cover the bottom of the bowl evenly. Add the shredded cheese and flour blend, and mix to combine. Add the cooked onions and bacon, then the mustard powder, scallions, and garlic salt, and mix to combine.