Step 1

Preheat a nonstick frying pan over medium heat.

Step 2

Place the leftover mashed potatoes into a large bowl.

Step 3

Add the flour, bread crumbs, nutritional yeast, garlic powder, onion powder, and green onions. Mix until the ingredients are well combined and the potato mixture is very smooth. If the dough is too dry add a little non-dairy milk or water for moisture. Taste and season with salt and pepper if needed.

Step 4

Scoop out ⅓ cup of potato mixture, roll it into a ball and then flatten it into a disc ¼ – ½” thick. Place the potato pancake into the hot pan and cook for 2-3 minutes until it’s golden brown. Then flip and cook the other side for a couple of minutes or until golden brown as well. If the pancakes are sticking, lightly mist your pan with a small amount of cooking spray. Repeat until all the pancakes are done. If you notice any burnt pieces left behind simply wipe the bottom of the pan with a dry paper towel.

Step 5

Once the pancakes are finished transfer them to a plate lined with a paper towel or parchment paper. This will help to absorb any moisture as the pancakes cool and prevent them from becoming soggy while you cook.