Thanksgiving Leftover Potato Pancakes Food

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
• Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
• Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
• Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
• Make sure the mixture is not too thin.
• Pour 1/4 cup batter into hot pan; brown on both sides.
• Enjoy with sour cream or applesauce.
• Enjoy!

POST THANKSGIVING POTATO PANCAKES

Steps:

• Chop onion finely and saute in frying pan until almost translucent.
• Add onion, cheese, and beaten egg to leftover mashed potatoes. Mix well.
• Add enough flour to the mixture so it doesn't stick to your hand when making pancakes. Start with about 3/4 cup of flour. Add more until it doesn't stick to your hands.
• Heat 1/2 cup oil and/or bacon drippings in skillet until hot. Make sure the skillet is HOT before adding pancakes.
• Shape pancakes into about 3-inch patties, flattening them to about 1/4 inch. Pepper and lightly salt patties and fry until golden brown.
• Flip and fry the other side.
• Serve with sour cream. NOTE: The key to making good potato pancakes is to make sure the skillet and oil are HOT and to make sure there is enough flour in the mixture or you will end up with a mashed potato mess in the skillet.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Add the leftover mashed potatoes to a large bowl. They shouldn't be cold from the fridge if you can help it - let them stand at room temperature for 30 minutes before adding any other ingredients OR mash them up well again to break up the clumps with a warm potato masher.
• Add the cheese, flour, green onion, bacon or ham, eggs, garlic powder, thyme, and salt and pepper.
• Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.
• Form the mixture into 12 patties about 1.5 centimetres thick.
• Heat a large non-stick skillet over medium heat and add a small amount of vegetable oil (around 1-2 teaspoons).
• Fry the patties in batches (don't overcrowd your skillet!) for about 5 minutes per side or until golden brown and completely cooked through.
• Enjoy warm with a dollop of sour cream, some more sliced green onions, and some extra cheese, if desired.

THANKSGIVING LEFTOVER POTATO PANCAKES

Steps:

• Combine all ingredients except gravy & vegetable oil in mixing bowl. Using hands, combine ingredients until evenly distributed. Create patties, roughly 3" circles, 1" thick.
• Cover the bottom of a frying pan with vegetable oil and heat on medium-high until oil is hot. Place patties in oil and fry til golden brown before turning over, about 3-4 minutes per side (I had the best success when I only put 2 in the pan at a time). Remove from pan onto plate lined with paper towels before transferring to plate for service. Ladle warm gravy over pancake and serve.