Leftover Mashed Potatoes? Pancakes!
Delicious and easy—potato pancakes. If you used garlic in your mashed potatoes, even better. Serve with ketchup, hot sauce or sour cream.
Recipe Alergies
Instructions
- 1.Place the mashed potatoes in a large bowl. Gently mix in the onion, flour, beaten eggs, salt and pepper.
- 2.Form mixture into 6-8 balls, flatten them into pancakes and place them on a plate. Cover and refrigerate the until ready to use.
- 3.In a large skillet, heat cooking oil over medium-high heat. Add 3 pancakes at a time to the hot oil, being careful not to crowd pan. Fry for about 3-5 minutes per side, until cakes are brown and crispy.
- 4.Remove the finished pancakes to a plate or baking sheet lined with paper towels and keep warm in a 200°F degree oven. Repeat process with remaining potato mixture until all the pancakes are made.
- 5.Sprinkle the pancakes with the chives and serve with sour cream, etc.
Ingredients
- 2 cups chilled leftover mashed potatoes
- 1 small onion, finely diced
- 1/4 cup flour
- 2 eggs, lightly beaten
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon organic ground black pepper
- 1 teaspoon organic freeze-dried chives
- Cooking oil
