Keep Mashed Potato Pancakes in mind when you wake up the morning after a fried chicken meal.
This dandy of a leftover recipe is quick and easy.
Great for breakfast, brunch, or as an accompaniment to a main meal, Mashed Potato Pancakes feature leftover mashed potatoes and veggies. They’re delicious as is or topped with applesauce or sour cream.
3 cups chilled mashed potatoes
2 cups chopped cooked cabbage (or other leftover veggie of choice)
1/2 cup finely shredded carrots or chopped cooked carrots
1/4 cup flour
2 eggs, beaten
1/2 teaspoon thyme
1/4 teaspoon garlic powder
Dash or two of hot pepper sauce, to taste
Salt and pepper, to taste
2 to 4 tablespoons butter or margarine, divided
In large bowl, stir together mashed potatoes, cabbage, carrots, flour, eggs, thyme, garlic powder and hot pepper sauce until well-blended. Season to taste with salt and pepper.
Heat about 1 tablespoon butter in large nonstick skillet or griddle over medium heat. Drop spoonfuls of batter (about 1/4 cup) into skillet; flatten with spatula or back of spoon to create 3- to 4-inch diameter pancake about 1/4-inch thick.
Cook over medium heat about 3 to 4 minutes per side, or until golden. (You may need to add another tablespoon of butter when cooking the other side.) Repeat with remaining batter, cooking pancakes in about 1 tablespoon of butter per batch or side. Serve with desired topper and enjoy. Yields 12 to 16 pancakes.
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