Leftover mashed potatoes from your holiday meal? Here's a great way to use them . . . make potato pancakes! These are simple and quick to make and can be enjoyed as a side dish or in a light meal all by themselves.
Combine your mashed potatoes (in my case they were garlic mashed potatoes . . . even better!) with a few simple ingredients, shape into patties and fry. You don't need a lot of oil so don't be put off by this step.
Once you've removed them to a platter, you can lightly salt them if you prefer and serve up warm with a dollop of sour cream (fat free in my case) and a sprinkle of chopped chives or scallions.
Cheesy Mashed Potato Pancakes
Combine: 3 cups cold, mashed potatoes; 2 T flour; 1 egg; 2 T chopped scallions or chives; 2/3 c shredded cheddar cheese. Mixture should be dry enough to form into golf ball-sized balls. If too sticky, gradually add more flour. If too dry, add an additional egg. After you form into balls, roll in additional flour and flatten to about 1/2" thick. Heat a few tablespoons of oil (I used canola) and fry approximately 3-4 minutes per side or until golden brown. Remove to serving platter and sprinkle with salt. Serve with sour cream and extra chives or scallions. Enjoy!
