This is a remix dish from left over mashed potatoes from a previous meal.This is also a Budget friendly and healthy side dish to go with many entrees. I decided to add a bit of extra veggies to the mashed potatoes by adding shredded zucchini and Carrots, & then add grated onions to give it flavor and eggs and flour to hold it all together. I even used extra Virgin Olive Oil.
This was a great economical way to reuse the mashed potatoes and they tasted delicious. You can serve them with Apple Sauce, Catsup , or sour Cream, but my hubby liked them plain. Simple & easy to prepare & quite tasty.
1Grate the onions and shred the carrots and zucchini. I used a food processor. These are the veggies that I used.
2Add the cold mashed potatoes to a medium size bowl
3Add in the shredded zucchini and carrots, along with the grated onions. Stir and mix together with a large spoon.
4Add in the large eggs, and blend together with the potato mixture.
5Add in the flour and stir until it is mixed well with the potatoes.
6Heat about 3 tablespoons of oil in a large skillet, I used a 16 inch size skillet. Then using a medium size spoon, spoon mixture into hot skillet and press each pancake down with the back of a spoon.
7Continue to cook until pancakes are browned on one side, then flip using a spatula, and brown the other side, about 4-5 minutes depending on how high the heat is.
8When fully cooked remove pancakes to a platter that has been lined with paper towel to drain excess oil. Repeat until all the pancakes are cooked. Serve while still hot, with Sour Cream, applesauce, or Catsup, or eat plain as desired.
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