I am not one for Black Friday shopping. After days of preparing food for Thanksgiving and hosting a crowd in my house, shopping in a crowded mall is far from my mind.
For me, the day after Thanksgiving is all about relaxing and rummaging through all those leftovers in the fridge and making the most of them. Just before going to sleep last night, John had some culinary inspiration for the leftover mashed potatoes: mashed potato pancakes.
His mom had brought a large batch of creamy potatoes to our house, and we had plenty left to play with.
Using some of the leftovers, I threw together these potato pancakes for my family this morning. We topped them off with leftover green goddess vegetable dip, but plain old sour cream would be just fine too.
Don't worry too much if you don't have all the ingredients listed below. A little seasoning, a little egg, and some breadcrumbs or flour would make it all come together just fine.
Mashed Potato Pancakes
- 2 Cups of leftover mashed potatoes
- 2 scallions, finely diced
- 1 TB red onion, finely diced
- dash of garlic powder
- dash of red pepper flakes
- 1/4 teaspoon salt
- dash of pepper
- a few splashes of milk
- 1 egg
- 1/2 cup panko, or breadcrumbs
Heat a large frying pan over medium-high heat. Add a little olive oil and small amount of butter. Once the butter is bubbly, begin spooning small balls of the mashed potato mixture onto the frying pan. Flatten each ball with the back of a spatula. Cook each side until golden brown.
Serve warm with sour cream or veggie dip.
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After a delicious brunch of the potato pancakes, we are looking forward to some turkey sandwiches later tonight-- served on my homemade multi-grain bread. Mmm. . . .