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post thanksgiving potato pancakes

(1 rating)
Blue Ribbon Recipe by
Barbara Scott
Winchester, VA

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!

Blue Ribbon Recipe

What would Thanksgiving leftovers be without potato pancakes? Such an easy way to reinvent mashed potatoes. The pancake is a little crisp on the outside. On the inside, it's warm and slightly cheesy. Bits of cooked onion and texture and sweetness to the potato pancakes. Sour cream is the perfect complement to these.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 -6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For post thanksgiving potato pancakes

  • 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

How To Make post thanksgiving potato pancakes

Test Kitchen Tips
Depending on the consistency of your potatoes, you'll need 2/3 - 1 cup of flour to thicken the mashed potatoes. Getting your hands slightly wet will help to form the pancakes.
  • Onions frying in a pan.
    Chop onion finely and saute in frying pan until almost translucent.
  • Onion, cheese, and beaten egg added to leftover mashed potatoes.
    Add onion, cheese, and beaten egg to leftover mashed potatoes. Mix well.
  • Adding flour to the mashed potatoes.
    Add enough flour to the mixture so 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.
  • Heating oil in a skillet.
    Heat 1/2 cup oil and/or bacon drippings in skillet until hot. Make sure the skillet is HOT before adding pancakes.
  • Adding potato pancakes to the hot skillet.
    Shape pancakes into about 3-inch patties, flattening them to about 1/4 inch. Pepper and lightly salt patties and fry until golden brown.
  • Frying the second side of the potato pancakes.
    Flip and fry the other side.
  • Potato pancake ready to serve.
    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.