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Eric Theiss’ Best Recipes For Holiday Leftovers

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December 8, 2016 50 Views No comments

Need a Recipe For Leftover Mashed Potatoes?  

Hey, guys! Eric here. Thanks to Copper Chef’s 6-in-1 cooking methods, I have zero anxiety about all of the holiday meals I’m cooking.

I can use it to bake my famous cherry pies and cook a juicy pot roast in the oven. When it comes to side dishes, I use my Copper Chef to boil and then mash my potatoes for that classic, creamy side dish that goes with everything.

What about the leftovers? This year, I’ve put together an amazing new recipe: Crispy-Fried Potato Croquettes. If you’re looking for a fast, easy way to turn that bowl of mashed potatoes in the fridge into something crisp and delicious, this is it. You get golden-brown crusts on the outside with warm, cheddar-cheesy potato on the inside. And it only takes a few minutes.

Copper Chef’s Nonstick Ceramic Surface

The Copper Chef Pan is designed with chef-grade Cerami-Tech Nonstick Coating. I wouldn’t pan-fry with anything else! Nothing sticks to the ceramic-coated surface, so clean-up is very minimal.

I don’t even have to soak or scrub my Copper Chef after I use it.

Eric’s Golden-Fried Potato Croquettes

Check out my easy recipe below. Copper Chef’s square design gives me more room to cook than ordinary round pans. There’s always enough for seconds— exactly the type of kitchen help I need during the holidays! Plus, the induction plate ensures each croquette is cooked evenly without any hot spots.

I love to serve these crispy potato pancakes as a side dish with steaks or on their own as a snack or appetizer. The best part? I love to serve my family delicious, feel-good food and have enough time to sit down and eat myself!

For more amazing recipes, tips & tricks, visit me at

Potato Croquettes

Makes 10 (2-oz.) croquettes

2 large egg yolks

2 cups cold mashed potatoes

½ cup grated cheddar cheese

2 tbsp. fresh chives, chopped

1 cup all-purpose flour

4 large eggs

2 cups breadcrumbs

2 cups vegetable oil, for frying

  1. Mix egg yolks, mashed potatoes, cheese, and chives in a medium bowl. Roll into golf-sized balls. Chill until cold, at least 2 hours.
  2. Beat eggs in a bowl. Place breadcrumbs in one bowl and flour in a second bowl.
  3. Roll potato rounds into the flour, then egg, and finally into the breadcrumbs. Repeat until all are breaded.
  4. Pour vegetable oil into the Copper Chef Pan until it measures about ½” high (about 2 cups). Heat over medium-high until a pinch of breadcrumb bubbles immediately when added.
  5. Working in batches, fry croquettes, turning often, until golden brown and crisp, approximately 3–4 minutes. Drain on paper towels.
  6. Serve with protein or as a snack or appetizer with your favorite dipping sauce.
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