Leftover Mashed Potato Pancakes

from ButterYum

makes 4 potato pancakes

INGREDIENTS

  • 1 cup well-seasoned mashed potatoes (see note below)

  • 1 large egg

  • 1 sliced scallion (white and green parts)

  • 1/2 cup shredded cheddar cheese

  • 1/4 - 1/2 cup all purpose flour

  • salt and pepper as needed

  • vegetable oil for shallow pan frying

DIRECTIONS

  • In a medium bowl, combine mashed potatoes, egg, sliced scallion, shredded cheddar, and enough flour so that you can form the mixture into 4 patties.

  • In a large nonstick skillet, heat 1/2-inch of vegetable oil over medium-high heat.

  • Brown each potato pancake in oil until crisp and brown, 3-5 minutes per side.

  • Remove from skillet and drain on paper towels and sprinkle with salt and pepper before serving immediately.

NOTE

adapted from acre homestead