On Christmas Eve, I made mashed potatoes and clearly over estimated the amount of potatoes I needed. We had so many leftover mashed potatoes so I decided to make potato pancakes on Christmas morning. I was a little skeptical how they would turn out, but I was pleasantly surprised so here they are making their debut.
I started by combining 2 cups of the leftover mashed potatoes, 1 egg (lightly beaten), flour, cheddar, salt and pepper. If you have chives on hand, definitely add those now (I didn’t have any).
I used a spoon to combine everything together. Then I pour some flour onto a plate it order to dredge the cakes. Use your hands to form the mixture into patties then place into the flour and set aside.
In a large pan, I heated canola oil until almost smoking and gently placed the pancakes into the oil. They cooked about 4-5 minutes per side depending on their thickness.
After all the pancakes were cooked to a perfect crispness, I topped them with some remaining stuffed mushroom mixture. I suggest topping with a dollop of sour cream & chives.
So I didn’t feel too bad making all those extra mashed potatoes. It was definitely a different, savory breakfast option which is right down my alley. They were very easy to make and were actually even great as leftovers the next morning.