Leftover Mashed Potato Pancakes
This recipe was recently submitted to a news group to which I belong. I think it is very good and hope you like it, too. Preparation time in the kitchen is just a few minutes. When the big meal is through, this is a tasty way to use up the leftover mashed potatoes.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- pepper
- salt
- 1/4 cup flour
- garlic
- cheese (optional)
- 1 -2 egg
- 2 cups mashed potatoes (approximately)
- onion (optional)
- chives (optional)
- oil or crisco for frying
- sour cream (optional) or applesauce for garnish (optional)
- Carbohydrate 22.6728965625 g
- Cholesterol 0 mg
- Fat 0.045519375 g
- Fiber 0.7179906437397 g
- Protein 0.4749209375 g
- Saturated Fat 0.018244625 g
- Serving Size 1 1 serving(s) (59g)
- Sodium 1.710375 mg
- Sugar 21.9549059187603 g
- Trans Fat 0.011890375 g
- Calories 89 calories
Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes. Preheat skillet and add a couple of tablespoons of Crisco shortening or oil. Make sure the mixture is not too thin. Pour 1/4 cup batter into hot pan; brown on both sides. Enjoy with sour cream or applesauce. Enjoy!
