Leftover Mashed Potato Pancakes

These delicious potato pancakes are made from leftover mashed potatoes and are quick & easy to make. Perfect after Thanksgiving! Gluten free option

Prep: 5

Cook: 10

Total: 15

Yield:6 to 8

2 cups mashed potatoes cold
1-2 eggs start with one egg. You want a consistency hat's thinner than mashed potatoes so if it is dry or clumpy then add another.
¼ cup flour
½ teaspoon onion powder
Avocado or refined coconut oil for frying or use vegetable oil if you prefer

In a large bowl, mix all of the ingredients together until well combined.
Heat the oil in a frying pan or skillet on a medium heat.
Add the patties into the hot oil with a ladle, two or three at a time, don't overcrowd the pan.
Cook the patties until bottom is browned and sides are set. You’ll see the bottoms getting browned if you use a light colored pan.
Flip the patties and cook for another 3 or 4 minutes until browned and cooked through. To flip, you want to make sure the entire spatula is under the pancake. If it’s halfway it will break.
Repeat with the rest of the patties and serve.

To make these pancakes gluten free, substitute the flour for gluten free 1:1.
To make these pancakes paleo, use cassava flour 1:1.
Add one egg to the mixture at first, if the mixture is dry or clumpy add another.
Don't over crowd the pan when you are cooking the pancakes, cook them two or three at a time.

Recipe By:Cheryl Malik