by AdobeStock/vm2002
12 to 16 pancakes
SERVINGS
Ingredients
- 3 cups chilled mashed potatoes
- 2 cups chopped cooked cabbage (or other leftover veggie of choice)
- 1/2 cup finely shredded carrots or chopped cooked carrots
- 1/4 cup flour
- 2 eggs, beaten
- 1/2 teaspoon thyme
- 1/4 teaspoon garlic powder
- Dash or two of hot pepper sauce, to taste
- Salt and pepper, to taste
- 2 to 4 tablespoons butter or margarine, dividedÂ
Directions
- In large bowl, stir together mashed potatoes, cabbage, carrots, flour, eggs, thyme, garlic powder and hot pepper sauce until well-blended. Season to taste with salt and pepper.
- Heat about 1 tablespoon butter in large nonstick skillet or griddle over medium heat. Drop spoonfuls of batter (about 1/4 cup) into skillet; flatten with spatula or back of spoon to create 3- to 4-inch diameter pancake about 1/4-inch thick.
- Cook over medium heat about 3 to 4 minutes per side, or until golden. (You may need to add another tablespoon of butter when cooking the other side.)
- Repeat with remaining batter, cooking pancakes in about 1 tablespoon of butter per batch or side.
Make these Potato Pancakes From Leftover Mashed Potatoes the morning after that fried chicken meal.
Leftover Recipes Become the Cook’s Best Friend
Great for breakfast, brunch, or as an accompaniment to a main meal, Potato Pancakes feature leftover mashed potatoes and veggies. They’re delicious as is or topped with applesauce or sour cream.
