I love holiday leftovers for a day or two, but then I’m ready to transform anything that’s remaining, like those mashed potatoes that we all know were just a delivery device for the gravy. It’s not an original idea to make potato pancakes from leftover mashed potatoes, but we’re especially partial to this version here at Glover Gardens.
Moist, lush and flavorful, these potato pancakes are extraordinarily good. So says the Grill-Meister.
The recipe makes about 8 fairly large pancakes, or a dozen or more medium ones. They can be the star of a vegetarian dinner, paired up with soup or a quick green salad.
Ingredients
1 egg
1/2 cup half ‘n’ half
2 1/2 cups of mashed potatoes
1 cup grated cheese
1/4 cup parsley, finely chopped
1 tsp salt
1 tsp baking powder
1/4 tsp red pepper flakes
1/4 tsp white pepper
1/4 – 1/2 cup vegetable oil
Salt and freshly ground pepper
Garnishes (optional)
1/2 cup green onions, finely chopped
1/4 cup parsley, finely chopped
Sour cream
Grated cheese
Cooking Instructions
In a medium bowl, beat egg and half ‘n’ half with a fork or whisk. Add mashed potatoes, grated cheese and 1/4 cup of the parsley and mix well. Add salt, baking powder, red pepper flakes and white pepper, and mix again.
Heat a large skillet with 1/4 cup of vegetable oil on medium high. Using a big spoon, make mounds of potato mixture in your desired pancake sizes in the hot oil in the pan. Top with salt and freshly ground pepper. Cook for about 5 minutes or until nicely brown on the first side, checking occasionally to make sure the pancakes aren’t burning by lifting an edge with your spatula, then turn and cook on the second side until brown. The pancakes will be thick and slightly mushy when you turn them; be careful not to let them fall apart.
As the pancakes are done, remove them to an oven-friendly serving platter or cookie sheet and keep warm in the oven on low. Garnish liberally for the best presentation.
Copyright 2015, Glover Gardens Cookbook
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