Cooking On A Budget: Mashed Potato Pancakes

Friday, November 23, 2012

Mashed Potato Pancakes

We do not have a massive amount of left overs from Thanksgiving as we packaged up containers of food for our kids to take with them. You may be loaded with left overs and still have family or friends staying with you.
Here's a good recipe idea for using left over MASHED POTATOES and turning them into something different to go along side left over turkey. You could also do this with sweet potatoes as well.

  • 2 cups mashed white or mashed sweet potatoes - brought to room temperature
  • 1/2 cup of mild shredded cheese (cheddar or what ever cheese you like)*optional*
  • 1/4 cup sour cream
  • 1/4 cup finely minced scallions
  • 2 eggs, beaten
  • 1/3 cup flour for dredging
  • 1 cup crushed panko bread crumbs
  • 2 tbsp. butter and olive oil for frying
  1. In a bowl combine the potatoes, sour cream and minced scallions. Use a potato masher or a fork to blend together.
  2. Add in the cheddar cheese and mix together.
  3. Set up a breading station - in one dish combine the 2 beaten eggs; in another dish the flour and in the last dish the crushed panko bread crumbs.
  4. Grab a small ball of the potatoes with an ice cream scoop if you have one. Roll into a ball and flatten to a pancake.
  5. Add the pancake to the flour and coat both sides.
  6. Dip in the egg mixture.
  7. Finally dip in the panko to crust the outside of the pancake.
  8. Heat up a frying pan on medium heat and melt the butter and a touch of olive oil (so the butter won't burn). Turn down to a medium low.
  9. Add the potato pancakes to the hot skillet and fry until they are a deep golden brown. Turn them over carefully and brown the second side.
  10. Reduce the heat under the frying pan as necessary to avoid burning.
You now have a beautiful side dish to go along with a touch of left over gravy and some left over turkey and cranberry sauce. Adding in the cheddar cheese is optional. Follow the same procedure if you are using left over sweet potatoes. You can replace the scallions with chives or use a finely minced shallot or sweet onion.

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