I can’t believe I had never had these delicious left-over alternatives before meeting my husband. This was a staple leftover meal made from mashed potatoes from Thanksgiving and Christmas for him and his family. I tried out my own rendition after this last Thanksgiving and got a delicious seal of approval by the hubbs. Enjoy!

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Recipe for potato pancakes (this recipe uses the leftover mashed potatoes, from here):

INGREDIENTS:
1 cup real bacon bits
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1 teaspoon garlic powder, optional
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/4 cups shredded Cheddar cheese, or Colby Jack
4 to 6 Tablespoons flour (add slowly and increase by 1/2 Tbls. increments, if needed)
2 Tablespoons vegetable or olive oil
Cooking spray
DIRECTIONS:
  1. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl.
  2. Stir in the crumbled bacon and cheese.
  3. Mix in flour – start with 3 Tbls and then add more, as needed to yield a firmer texture.
  4. Form the mixture into 8 balls. If it sticks to your hands and you can’t roll it into a ball, add more flour.
  5. Start heating the oil in the skillet over medium heat. Put 2 of the balls into skillet.
  6. Spray bottom of spatula well with non-stick cooking spray. Press each ball flat with spatula into patties.
  7. Pan-fry the patties until crisp on each side,4 to 6 minutes per side. Resist the temptation to turn until after 4 minutes, or patties will fall apart.
  8. Cook until crispy brown. Repeat with remaining potato balls. Serve hot. {We like them with ketchup!}
 
Yield:  8 patties

 

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