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2. Leftover Mashed Potato Pancakes
Ingredients
2 cup mashed potatoes, chilled
2 tbsp vegetable oil
2 tbsp unsalted butter
1⁄2 cup all-purpose flour, for dredging
1 1⁄2 tsp kosher salt
1⁄4 tsp black pepper, freshly ground
Directions:
- Depending on how many pancakes you want to make, divide mashed potatoes into 1/2-inch thick pancake shaped portions.
- Combine flour, salt and pepper on plate and dip potato pancakes until covered in mixture. Combine oil and butter in large skillet until very hot (nearly smoking). Cook pancakes on medium-low heat until golden, then flip to cook opposite side. Season, if desired and serve!
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