While the second day is probably the best (looking at you, stockings), there are a lot of Thanksgiving leftovers, mashed potatoes aren’t (without you plan to drip them in the grit). However, they are one of the best leftovers for reinventing into something new. The tastiest thing you can do with the leftovers is forming leftover mashed potatoes into an instant potato pancake and pan-frying them. If after all your visitors have come and gone, you drown in the leftover mashed potatoes, look no further than those pancakes! Add an egg, sour cream, and little chopped fresh chives, and you’ve produced a mixture that can turn into patties. If your original mashed potatoes were well seasoned, there’s no need even to add salt and pepper to the mix. Let your friends and family enjoy every bite of this meal.
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Ingredients:
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1 cup of cold water
(1) egg, beaten
1/2 tsp salt
3/4 cup dry potato flakes
1 tbsp chopped chives
(1) pinch freshly ground black pepper
(1) pinch cayenne pepper, or to taste
1 tbsp vegetable oil
1 tbsp butter
1/4 cup sour cream for garnish
1 tbsp chopped chives, divided
Directions:
In a bowl, sprinkle water, egg, and salt until salt disappears. Stir in the flakes of dry potato until combine. Stir 1 tbsp of chopped chives; add Black pepper and Cayenne pepper seasoning.
Heat oil and the butter in a pan over medium to high heat. Move the pan to combine.
Divide the mixture of potatoes into four equal portions and form into pancakes. Put the pancakes in the pan, and reduce to medium heat. Cook, about 10 minutes, until a well-brown crust has formed on the bottom of the pancakes. Turn each pancake slightly and flatten. Cook for 7 to 8 more minutes, until other sides are brown.
Move to the plate; top with a dollop of sour cream over each pancake and sprinkle with 3/4 teaspoon chives.
Ingredients
- 1 cup of cold water
- (1) egg, beaten
- 1/2 tsp salt
- 3/4 cup dry potato flakes
- 1 tbsp chopped chives
- (1) pinch freshly ground black pepper
- (1) pinch cayenne pepper, or to taste
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1/4 cup sour cream for garnish
- 1 tbsp chopped chives, divided
Instructions
In a bowl, sprinkle water, egg, and salt until salt disappears. Stir in the flakes of dry potato until combine. Stir 1 tbsp of chopped chives; add Black pepper and Cayenne pepper seasoning.
Heat oil and the butter in a pan over medium to high heat. Move the pan to combine.
Divide the mixture of potatoes into four equal portions and form into pancakes. Put the pancakes in the pan, and reduce to medium heat. Cook, about 10 minutes, until a well-brown crust has formed on the bottom of the pancakes. Turn each pancake slightly and flatten. Cook for 7 to 8 more minutes, until other sides are brown.
Move to the plate; top with a dollop of sour cream over each pancake and sprinkle with 3/4 teaspoon chives.
Notes
Per Serving: 135 calories; 10.5 g fat; 8.3 g carbohydrates; 2.7 g protein; 55 mg cholesterol; 345 mg sodium.
