18 cups Prepared Mashed Potatoes (using dehydrated or frozen)
¼ cup Cinnamon
1 cup Pancake Syrup
As needed Nonstick Pan Spray
3 cups All Purpose Flour
3 cups Liquid Eggs
3 cups Panko Breadcrumbs
Prep Time: 150min | Cook Time: 20min
Preheat the oven to 400 F
In a large bowl combine the prepared mashed potatoes (make sure the potatoes are at room temperature or cold, this is a great way to use leftover mash) with the cinnamon and pancake syrup.
Form the potato mixture into 1-ounce patties (coins).
Line full-size sheet pans with parchment paper and spray with nonstick spray. Arrange the potato patties on the parchment paper in an even layer and place in the freezer for at least 2 hours to firm up.
Working one sheet pan at a time, dip the potato patties (coins) into the flour, then into the eggs, and finally into the breadcrumbs. Arrange the breaded potato coins on a sheet pan with parchment paper. Lightly spray them with pan spray and place them into the oven. Bake at 400 F for 20 minutes or until they are golden brown on both sides.
Serve the potato pancake coins with French toast sticks and pancake syrup, as well as a dairy serving such as a smoothie or a yogurt.
Meal Components: 1-ounce whole-grain equivalent, 1/2 cup starchy vegetable
Notes: Serve the potato coins with maple syrup to drunk and French toast sticks, and a serving of milk such as in a fruit smoothie or yogurt.
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