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Okay, so Thanksgiving is over, right? You’ve done the turkey trot, there are probably still a few stubborn relatives hanging around, and your fridge is stuffed with enough food to feed a small army. What’s one of the biggest mountains of leftovers? Mashed potatoes! Now, I could totally just keep microwaving them (been there, done that!), but my grandma always used to say, “Waste not, want not, my dear.” And honestly, who doesn’t love a good comfort food that turns leftovers into something *even better*? That’s where these amazing leftover mashed potato pancakes come in. They’re super simple, incredibly satisfying, and a genius way to give those spuds a delicious second life. Trust me, this is a post-holiday game-changer, straight from my kitchen to yours! I learned so much about making the most of ingredients from my grandmother, and this recipe is a perfect example.
- Why You'll Love These Leftover Mashed Potato Pancakes
- Ingredients for Your Leftover Mashed Potato Pancakes
- How to Make Leftover Mashed Potato Pancakes: A Step-by-Step Guide
- Tips for the Best Leftover Mashed Potato Pancakes
- Serving Suggestions for Your Thanksgiving Classic
- Variations and Add-ins for Potato Pancakes
- Frequently Asked Questions about Leftover Mashed Potato Pancakes
- Nutritional Information (Estimated)
Why You’ll Love These Leftover Mashed Potato Pancakes
Seriously, these little beauties are a lifesaver after a big holiday meal. Here’s why you’ll be making a batch even when it’s not Thanksgiving:
- So Quick & Easy: You already have the main ingredient (mashed potatoes!), so these come together in a snap. Perfect for when you’re feeling a bit tired after all the cooking.
- The Ultimate Leftover Hero: Say goodbye to sad, lonely mashed potatoes in the back of the fridge! This recipe gives them a brand new, delicious purpose.
- Breakfast or Brunch Bliss: Forget boring cereal! These pancakes make for a hearty and satisfying breakfast or a super special weekend brunch.
- Pure Comfort Food: There’s just something so cozy and satisfying about a warm, crispy potato pancake, especially when it’s made with love (and leftovers!).
- Minimal Waste, Maximum Flavor: It’s a win-win! You get a fantastic meal, and you don’t have to throw away perfectly good food. My grandma would be so proud!
Ingredients for Your Leftover Mashed Potato Pancakes
Alright, let’s talk about what you’ll need to round up on your counter. Honestly, it’s probably less than you think! You’ll want about 2 cups of those tasty leftover mashed potatoes – make sure they’re not too watery, okay? Sometimes, if my mashed potatoes are a bit on the loose side from Thanksgiving, I’ll even pop them in the fridge for a bit to firm up before I start. Then, you’ll need one large egg, give it a quick whisk first, about a quarter cup of regular all-purpose flour (just to bind everything), and a couple of tablespoons of fresh chives or green onions for a little bit of zing. Of course, a pinch of salt and pepper is a must to make all those flavors pop!
How to Make Leftover Mashed Potato Pancakes: A Step-by-Step Guide
Alright, ready to turn those beautiful leftover mashed potatoes into something truly special? It’s easier than you think! I’ve broken it down into simple steps so you can get this done in a jiffy, perfect for a busy post-holiday morning. My grandmother always said that a good recipe is like a good friend – reliable and always there for you. Let’s get these how to make mashed potato pancakes magic started! And if you love pancakes, you might want to check out my tips for fluffy pancakes too!
Mixing the Potato Pancake Batter
First things first, grab a medium-sized bowl. Plop in your leftover mashed potatoes – remember, they shouldn’t be super wet. Then, crack in that beaten egg, add your flour, and toss in those lovely fresh chives or green onions. Give it all a gentle mix with a fork or a spatula until everything is just combined. Seriously, don’t go crazy here and overmix it! We want to keep things light and fluffy, not tough. A few little streaks of potato goodness are totally fine.
Cooking Your Leftover Mashed Potato Pancakes to Golden Perfection
Now for the fun part! Heat up your skillet over medium heat. A good non-stick one is your best friend here. Add about 2 tablespoons of butter or oil – whatever you prefer. Once it’s shimmering and hot (but not smoking!), carefully drop big spoonfuls of your potato mixture into the pan. Gently flatten each one a bit with your spoon to make them into nice little pancake shapes. Let them cook for a good 3 to 4 minutes on each side. You’re looking for that gorgeous, golden-brown color and a nice crispy edge!
Tips for the Best Leftover Mashed Potato Pancakes
Okay, so you’ve got the basic idea down, but let me share a few little secrets that will take your leftover mashed potato pancakes from “good” to “OMG, I need more!” First off, the consistency of your mashed potatoes is HUGE. If they’re swimming in gravy or butter, they’ll be too soggy and fall apart. Trust me on this one – I once tried using some extra creamy ones that went a little too thin, and let’s just say my pancakes looked more like potato soup! If yours are a bit on the wet side, pop them in the fridge for an hour to firm up. And don’t be afraid to jazz them up! A little garlic powder or even a pinch of onion powder can add a whole new layer of flavor. For that perfect golden crisp, make sure your pan is hot but not smoking, and don’t crowd it! You want each pancake to have space to sizzle and get beautifully brown. Oh, and if you’re looking for the absolute creamiest starting point, my recipe for perfect mashed potatoes is a fantastic base if you need to whip up a fresh batch!
Serving Suggestions for Your Thanksgiving Classic
Now that you’ve got these beautiful, golden Thanksgiving classic mashed potato pancakes ready to go, you might be wondering what to serve them with. Honestly, the sky’s the limit! For a sweet treat, you can’t go wrong with a dollop of sour cream or a spoonful of applesauce – the tanginess is just divine with the potato. But my favorite way? I love topping them with a perfectly fried egg, maybe a nice runny yolk that oozes all over. It makes for such a satisfying breakfast or even a light lunch. If you happen to have some leftover gravy from your holiday feast, a small drizzle on top is absolutely heavenly, too! And don’t forget, if you’re looking for more ways to use up that holiday bounty, my leftover turkey soup is another crowd-pleaser.
Variations and Add-ins for Potato Pancakes
Alright, so while these basic mashed potato pancakes are already pretty darn amazing, sometimes it’s fun to shake things up, right? Think of your leftover mashed potatoes as a blank canvas! If you’ve got some extra herbs hanging around, definitely try adding a little chopped parsley or even some rosemary to the mix – it adds such a fresh, sophisticated flavor. A pinch of smoked paprika or a dash of cayenne pepper can give them a nice little kick. And who doesn’t love cheese? A handful of shredded cheddar or some crumbled feta folded into the batter before frying is pure genius. Totally transforms them! You can even throw in tiny bits of cooked veggies, like finely diced bell peppers or corn, if you have them.
Frequently Asked Questions about Leftover Mashed Potato Pancakes
Got a few questions buzzing around your head about these yummy potato pancakes? I totally get it! Let’s clear things up so you can make the best batch ever. These questions pop up a lot, and I’m happy to share what I’ve learned!
Can I use cold mashed potatoes for this recipe?
Absolutely! In fact, I kind of prefer it. Cold, firm mashed potatoes are much easier to handle and less likely to fall apart when you’re forming and frying your leftover mashed potato pancakes. Just make sure they’re not frozen solid!
How to make mashed potato pancakes crispy?
Ooh, crispy is the goal! Make sure your pan is nice and hot before adding the pancakes, and don’t overcrowd the pan – give them space to sizzle. Medium heat is key; too high and they’ll burn before they crisp up, too low and they’ll get greasy. You might also want to check out my tips for making crispy latkes; some of those secrets totally apply here!
What are the best toppings for mashed potato pancakes?
So many good options! Besides the classic sour cream and applesauce, try salsa, avocado, a fried egg, or even a little drizzle of maple syrup for a sweet and savory combo.
Nutritional Information (Estimated)
Just a heads-up, these numbers are approximate since we’re working with leftovers and everyone’s mashed potatoes are a little different! Based on the recipe, you’re looking at roughly 150 calories per pancake, with about 8g of fat, 4g of protein, and 15g of carbohydrates. Your exact figures might change a bit depending on how much butter or oil you use for frying and the specifics of your original mashed potatoes.
PrintLeftover Mashed Potato Pancakes
Transform your Thanksgiving leftovers into crispy, comforting mashed potato pancakes. This simple recipe is perfect for a delicious breakfast or brunch, ensuring no potato goes to waste.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups leftover mashed potatoes
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh chives or green onions
- Salt and black pepper to taste
- 2 tablespoons butter or oil, for frying
Instructions
- In a medium bowl, combine the leftover mashed potatoes, beaten egg, flour, and chives.
- Season with salt and pepper. Mix until just combined. Do not overmix.
- Heat butter or oil in a non-stick skillet over medium heat.
- Drop spoonfuls of the potato mixture into the hot skillet, flattening them slightly with the back of the spoon to form pancakes.
- Cook for 3-4 minutes per side, until golden brown and heated through.
- Serve immediately.
Notes
- These pancakes are best served warm.
- You can add other seasonings like garlic powder or onion powder to the mixture.
- Serve with sour cream, applesauce, or your favorite pancake toppings.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg