Post Thanksgiving Potato Pancakes

Barbara Scott

By
@Feebs17

I don't know which I like best . . . mashed potatoes or the potato pancakes made from the leftovers. I love these things served with sour cream. ENJOY!


Featured Pinch Tips Video

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
What would holiday leftovers be without potato pancakes? Such an easy way to reinvent mashed potatoes. The bacon grease adds tons of flavor so I suggest using that if you have on hand. Crisp on the outside and warm on the inside, these are super yummy.

Note: I needed about 1 cup of flour to create the proper consistency.

Ingredients

4
cups leftover mashed potatoes
1
medium onion, chopped fine
1
egg, beaten
2/3
cup shredded cheddar cheese
bacon drippings, if you have them or oil for frying
flour, as needed

Directions Step-By-Step

1
Chop onion finely and saute in frying pan until almost translucent.
2
Add onion, cheese, and beaten egg to leftover mashed potatoes. Mix well. Add enough flour to mixture that it doesn't stick to your hand when making pancakes. Start with about 3/4 cup of flour. Add more until it doesn't stick to your hands.
3
Heat 1/2 cup oil and/or bacon drippings in skillet until hot. Make sure skillet is HOT before adding pancakes.
4
Shape pancakes into about 3-inch patties, flattening them to about 1/4 inch. Pepper and lightly salt patties and fry until golden brown on each side.

Serve with sour cream.

NOTE: The key to making good potato pancakes is to make sure the skillet and oil are HOT and to make sure there is enough flour in the mixture or you will end up with a mashed potato mess in the skillet.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: American
Collection: Thanksgiving 2.0
Other Tag: Quick & Easy