Leftover Mashed Potato Pancakes
Leftover Mashed Potatoes get a makeover in this twist on a breakfast favorite. These savory pancakes make a perfect side dish for dinner or an amazing breakfast with a soft boiled egg served on top.
Ingredients
- 3 C leftover mashed potatoes
- 3 eggs
- 1/2 c all purpose flour
- 1 tsp kosher salt
- 3 tbsp olive oil
- 2 tbsp green onions chopped
Instructions
- Heat the oven to 200 degrees with a baking sheet inside to keep the pancakes warm as they come off the stove top. Three cups of leftovers is enough to make about 12 pancakes. I can fit 4 at a time in my pan so that's about three batches.
- Mix the mashed potatoes, eggs, flour and salt together until it is all well incorporated. Heat your non stick skillet over medium high heat. Add in 1 tbsp olive oil.
- Drop 2 tbsp of mashed potato "batter" into the pan and allow it brown for about two minutes. Flip the pancake and flatten with your spatula. Allow it to brown for two additional minutes on the second side and then remove the pancake to the oven to keep warm. Continue with the remaining oil and batter until all of the leftovers have been cooked. I use 1 tbsp olive oil per patch.
- Serve warm and sprinkled with minced chives if you like.