Leftover Mashed Potato Pancakes

By srumbel

Today, I have a fun little recipe for you that makes great use of leftover mashed potatoes. The outside of these pancakes are crispy and golden, while the insides are soft and fluffy. They would be wonderful served with bacon and eggs, or even along side regular pancakes. Hope you enjoy these, gang.
from jamiecooksitup.com

Ingredients

• 2 C leftover mashed potatoes
• 1 C cheddar cheese, grated
• 5 T flour, divided
• 2 eggs, beaten
• 1/2 tsp parsley
• 1 C bread crumbs
• olive oil
• salt

Details

Preparation time 20mins

Preparation

Step 1

1. Place 2 cups mashed potatoes in a large mixing bowl. Now, just a note here about consistency. The mashed potatoes I had on hand were pretty starchy and solid. I warmed them up just a bit in the microwave and added about 1 Tb of milk so they would be more pliable. Your mashed potatoes may be nice and fluffy already…making it possible to skip the warming/milk adding step.
2. To the mashed potatoes add 1 C cheddar cheese, 3 Tb flour, 2 beaten eggs and 1/2 tsp parsley. Now depending on how your mashed potatoes were previously seasoned, you may want to add some salt and pepper. Give them a taste and season them to your liking.
4. Into a pie dish, place 1 C bread crumbs and 2 Tb flour. Toss it around to combine.
5. Scoop out a several large spoonfuls of potatoand gently place them into the breadcrumbs.
6. Press a fork over the potatoes flattening them out. Sprinkle a some of the breadcrumbs onto the top of the pancakes.
7. Heat a large, deep skillet up over medium high heat. Add enough olive oil to coat the bottom of the pan.
8. Using a spatula, gently pick up each breaded pancake and place it into the hot oil.
9. Allow them to get brown on the bottom (should only take about 2-3 minutes), flip them over and let them get golden on the other side as well.
10. Place them on a plate lined with paper towels and sprinkle with salt.
11. Repeat steps 5-10 with the remaining potato mixture.

Serve immediately and enjoy!

Yield: 12 pancakes