Mashed Potato Pancakes
Turn your holiday mashed potatoes into a scrumptious breakfast side dish or serve with a salad fro lunch!
No doubt you have leftover mashed potatoes from Thanksgiving. I have a ton of my “Perfect Holiday Mashed Potatoes” leftover so I started getting creative. There are a ton of leftover potato pancake recipes on the web, but I decided to experiment on my own. And maybe you’re growing tired of just reheating them in the microwave and trying to get your kids to eat them when all the gravy is gone! Try making these easy and tasty mashed potato pancakes and serving them to the kiddies in place of their morning hash browns! These would also please the grown up crowd by serving with a simple salad or as a side with a chicken or veggie soup! The possibilities are as limitless as the potato itself!
SUPER-SIMPLE MASHED POTATO PANCAKES:
Make sure your mashed potatoes are very chilled, it will help them fry better!
- chilled mashed potatoes
- canola oil
- salt and pepper to taste
- Take a large spoon full of mashed potatoes, the colder the better, and roll into a ball then flatten in the palm of your hand. Each pancake should be about 1/2 inch thick.
- Heat your oil in a skillet and use enough oil to cook half of your pancake so you only have to flip it once. Make sure your oil is very hot.
- Pan fry your pancake, I did batches of three, trying not to move the pancake but to flip it once. Cook each side for 3 to 5 minutes, until just golden brown.
- Take out of oil and add salt and pepper to taste. Allow 2 to 3 minutes before serving.
NOTES: Some of the mashed potato may come out during the frying process, so try your best not to touch them before flipping and make sure they are cold to start with and your oil is hot. You can also add in some bread crumbs or coat the outside with breadcrumbs to help with the binding issue. It didn’t bother me much, so I just stuck with the mashed potatoes unadulterated!