Do you have some leftover mashed potatoes lingering in the fridge that need to be used up? Turn them into potato pancakes! They come together quickly and make a great side dish, snack, breakfast, or lunch. Top with butter, sour cream, and chives for a delightfully simple culinary experience.
Leftover Mashed Potato Pancakes
2 cups (give or take) leftover mashed potatoes
A couple shakes of garlic powder and dried parsley or other spices as desired (optional)
Butter or ghee for frying
Butter, sour cream, and chives for topping
- Mash together the potatoes, eggs, and garlic powder with a fork until well combined
- Heat 1-2 T. of butter in a skillet, preferably cast iron.
- Drop 1/4 cupfuls of the mixture into the skillet, flattening slightly with a spoon if necessary.
- Cook until browned on one side, then flip and cook the other side.
- Repeat with the remaining potato mixture, adding more butter to the skillet when necessary.
- Serve with butter, sour cream, and fresh chives, or other toppings of your choice.
How do you like to use your holiday leftovers?This is part of: Meal Plan Monday at Modern Alternative Kitchen, Monday Mania, Natural Living Monday, Make Your Own Monday, Hearth and Soul, Fat Tuesday, Tiny Tip Tuesday, Traditional Tuesday, Real Food Wednesday, Whole Foods Wednesday, Healthy2Day Wednesday
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