Thanksgiving is always held at my house. Each of us chooses a dish to make and we all come together with our dishes, about 20 of us when it’s all said and done.
This year with baby coming, I’m making green beans in the crockpot and literally calling it a day. These always go super fast and you don’t have to worry about leftovers in the fridge forever. A few foods always have leftovers though, no matter how much or how little you make of them. Mashed potatoes are one of these foods.
I’m not a fan of mashed potatoes reheated–so I’m here to share with you a recipe that turns those unwanted potatoes into delicious cheesy potato pancakes. These are absolutely delicious topped with extra cheese, bacon, and a dollop of sour cream. These are absolutely delicious and will get you through the weekend of shopping.
Leftover Cheesy Potato Pancakes
6 Cups leftover Mashed Potatoes
1 1/4 Cup Cheddar Cheese
3 Green Onions, chopped
1 Egg
1/4 Cup Flour
1/2 Tsp. Garlic Powder
1 Tsp. Salt
Sprinkle of Freshly Ground Pepper
2/3 Cup Flour
Oil for Frying
Sour Cream and Cheese for serving
1. In a bowl, stir the mashed potatoes, cheese, green onions, egg, 1/4 cup flour, garlic powder, salt, and pepper.
2. Place the 2/3 cup flour in a bowl. Using hands roll a portion of the mashed potato mixture into a ball then flatten into a pancake. Once formed into a pancake, coat each side in the flour.
3. Heat 4 tablespoons of oil in a large pan over medium heat. There should be enough oil to coat the pan.
4. Fry the pancakes until golden brown on each side. Transfer the pancakes to a paper towel lined plate and sprinkle with salt.
5. Serve the pancakes with sour cream, cheese, and bacon crumbles.
What is one of your favorite things to make with leftovers?
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