Today’s meal was inspired by Thanksgiving leftovers. Through a combination of laziness and laziness, I haven’t purchased any extra food besides milk and bread since Turkey Day.
We actually had two Turkey Days this year. At the second one, we also baked a ham. My children have informed me that, if they have to eat another meal with ham hidden somewhere in it, they will voluntarily fast.
Leftover Mashed Potato Pancakes
2 cups mashed potatoes (approximately)
1/4 cup flour
Salt and Pepper
Dried onion flakes or powder, to taste
Garlic powder, to taste
Oil or butter, for cooking
Toppings: sour cream, shredded cheese, or ketchup
Mixing spoon or electric mixer with beaters
Griddle or skillet
- Mix all the ingredients except oil and toppings together in a bowl. If stirring manually (or using mashed potatoes that were a tad lumpy), use a potato masher.
- Preheat griddle or skillet to 325°. Add a small amount of oil or butter to surface.
- Pour about 1/4 cup batter in a round shape in the oil or butter. Repeat to fill griddle or pan.
- When one side is browned, flip and cook the other side. If too thick to cook the inside evenly, press down slightly with the spatula. Repeat with all pancakes.
- Set aside and serve with toppings.
I hadn’t made these before and felt pleasantly surprised at how they turned out. My kids all ate them (win!) and only complained mildly (a midway win).
I thought they tasted like hashbrowns with extra substance, and preferred eating mine with ketchup. When eating them for leftovers breakfast the following morning, I tried the sour cream and cheese and thought that tasted more like baked potato.
This is a great meal for using up leftover mashed potatoes, for keeping things cheap and easy, and for serving a dinner that’s fairly healthy as well.