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

• Be sure the mashed potatoes you use are seasoned well - use any recipe you like, or try my Make Ahead Mashed Potatoes or my Lumpy Spuds.

adapted from acre homestead