Leftover Mashed Potato Pancakes
40aprons.com/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
Recipe Makes (Approximate): to 8
Ingredients
- 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)
Instructions
- 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.
Recipe Notes
- 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.
Nutrition Information (Approximate)
Calories: 90calProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 27mgSodium: 18mgPotassium: 299mgTotal Carbs: 13gFiber: 2gSugar: 1gNet Carbs: 11gVitamin A: 40IUVitamin C: 8mgCalcium: 25mgIron: 3mg
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