Crispy Mashed Potato Pancakes
Transform expired dehydrated mashed potatoes into delicious crispy pancakes, reducing food waste while ensuring food safety.
Ingredients
- 2 cups expired dehydrated mashed potatoes
- 2 cups boiling water
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
Instructions
In a large bowl, combine the expired dehydrated mashed potatoes with boiling water. Let it sit for 5 minutes to rehydrate.
Drain any excess water from the rehydrated mashed potatoes.
Add the all-purpose flour, grated Parmesan cheese, green onions, garlic powder, onion powder, paprika, salt, and pepper to the mashed potatoes. Mix well until all ingredients are evenly incorporated.
Heat vegetable oil in a skillet over medium heat.
Take a scoop of the mashed potato mixture and form it into a patty. Place it in the hot skillet and flatten it slightly with a spatula. Repeat with the remaining mixture, leaving enough space between each pancake.
Cook the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve the crispy mashed potato pancakes hot as a side dish or a tasty snack!
Note: Make sure the dehydrated mashed potatoes are still safe to consume after 365 days past the expiration date. If they have an off smell or taste, discard them.