On a rare occasion we have leftover mashed potatoes. Using Mashed Potatoes (the BEST), I added a modern twist to my mom's old Southern recipe. Increase or decrease onion, garlic, hot sauce, and S&P as to your preference. Crispy on the outside, soft on the inside. Bet you can't eat just one!
- In medium bowl combine all ingredients.
- Whisk together until combined well.
- Consistency should be similar to cornbread mixture.
- Heat skillet with a light layer of oil on medium-high heat.
- (Cast iron skillet browns beautifully).
- Spoon batter to form 3 1/2 to 4 inch rounds.
- Brown each side to a rich dark golden brown.
- Potato Pancakes should look like a thick regular pancake.
- Place on paper towel to drain excess oil.
- Don't stack on top of each other or the bottom pancakes will become soggy.
Yum! I hardly ever have mashed potatoes in my house, but we had some leftovers today so I decided to make this recipe. Let's just say I am stuffed.... I enjoyed these a little too much, lol. :) I cut the recipe in half and it worked well, was hard to flip for me too like another reviewer said, and got a little messy, but it tasted so good I didn't care. Thanks so much for sharing!
Easy to make for a quick meal. I thought they could use more seasonings, but they did turn a great golden color and tasted very good.
YUMMY! Made this with leftover scalloped potatoes and ham -- used mixer to "mash" the potatoes. They already had onion but added garlic, eggs sour cream and Tabasco sauce as directed. Added the last bit of a box of Pancake mix instead of flour and needed to add some milk to get the right consistency to the batter. Turned out Great!! My daughter said it smelled like French fries! She and I ate it with additional sour cream but my husband put pancake syrup on his and enjoyed it. Great recipe!