I have reached my maximum capacity on reheating Thanksgiving leftovers at this point in the weekend and I don’t think I can muscle up the energy to prepare another turkey sandwich either. However, there are some recipes that I do find inviting after the big holiday and potato pancakes are one of them.
Transforming leftovers is something I enjoy doing and it usually involves creating a completely different dish with the extra dressing and mashed potatoes. Potato pancakes have been made in a hundred different ways, depending upon your culture, but I think making potato pancakes with already mashed potatoes are the most delicious thing to prepare for brunch or breakfast, especially during this final day of Thanksgiving weekend.
These cakes are easy to put together with just a few additional ingredients added to your leftover mashed potatoes. I made my mashed potatoes with swiss chard and bacon this year, so if you want to saute some greens and add them to the potatoes – go for it – otherwise use what you have leftover. For a luscious surprise on top of these potato cakes – fry an egg and saute up some dressing for added crunch, pretty delicious!
1 1/2 cups leftover mashed potatoes
1/4 cup all purpose flour
1 egg + more for frying
1 cup leftover dressing, optional
(Makes about 10-12 cakes)
1. Dice half an onion and add it to pan, along with 2 teaspoons olive oil. Saute over medium heat for 4 minutes.
2. In a bowl, add mashed potatoes and sauteed onion. Crack one egg into potato mixture and add flour and a big pinch of salt and pepper, stir to combine.
3. Add 1 tablespoon of olive oil to saute pan and place over medium heat. Spoon potato pancake mixture into pan in a 3 tablespoon round, repeat. Saute potato pancakes on medium heat until crispy golden brown on both sides, about 5 minutes. Place on a paper towel lined plate and cover with foil or serve this way.
4. If topping with eggs, fry over easy – I like to prepare 2 eggs per every 3 potato pancakes. Set three pancakes on a plate and place eggs on top.
5. Add some dressing in pan with a drizzle of olive oil and sprinkle over top of eggs. Enjoy!