Got extra mashed potatoes, left over from your Thanksgiving feast? Here’s a yummy and easy way to give them new life. Like most of my recipes, this Leftover Mashed Potato Pancakes recipe doesn’t call for exact measurements. Use as much or as little of any ingredient until you’re happy with consistency, taste, etc.
- Leftover mashed potatoes. They should be cold, fresh from the fridge.
- 1 egg, beaten. If you have a ton of potatoes, you might need two eggs, but try just one first.
- 3 or 4 tablespoons flour. Again, you may need more, so keep it handy.
- Chopped spring onions or chives. If you like that sort of thing.
- Shredded cheese. This is another nice extra. I like cheddar, but feel free to experiment.
- Bacon bits. Use if you happen to have bacon lying around and want to go crazy.
- Oil for cooking. A few tablespoons should do it to start. You may have to add more if you’re cooking a lot of pancakes.
- In a large bowl, combine potatoes and onions, cheese and bacon, if using.
- Stir in beaten egg. Pay attention to consistency here. If the potatoes look too dry, add a bit more egg, but don’t overdo it. You don’t want them to get gloppy.
- Add flour. This is the most important part. Add enough so that the potatoes can be rolled into balls and patted into pancakes without coming apart. Use as much flour as you need.
- Roll the mixture into balls, then pat into pancake shapes. Dust them with more flour so they don’t stick to your fingers.
- Heat oil in a skillet until a crumb of the pancake mixture sizzles when you drop it in.
- Fry the pancakes a couple at a time, being careful not to flip them until they are brown and crispy on the bottom. You don’t want them to fall apart!
- When each pancake is done, transfer it to a paper towel to absorb excess oil.
- Serve pancakes with your choice of toppings. If you included cheese, onion and bacon, then sour cream is delicious. If you made plain old pancakes, my kids like them with ketchup.
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