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