Tonight’s dinner was a crockpot roast, potato pancakes, and sauteed veggies. The potato pancakes are a GREAT way to use up leftover mashed potatoes, especially cheesy mashed potatoes 🙂 I made cheesy mashed potatoes a few days ago and didn’t want them to go to waste, so here’s what I did.
Start by preheating cast iron skillet, or heavy bottomed skillet so that it’s nice and hot.
To make 12 potato pancakes for tonight’s dinner I started with approx. 3 cups of leftover cheesy mashed potatoes (they had been made with butter, chicken broth, sour cream and sharp cheddar cheese). To the mashed potatoes add 1/2 bunch of sliced green onions (white and green parts), 2 Tbsp. chopped fresh parsley and 1 egg, lightly beaten. Mix well and using a scoop, place as many scoops of potato mix as you can fit into the lightly oiled skillet and still have space between each one. Press down lightly to flatten with back of scoop, or fingers. Let cook on first side for 3 or 4 minutes until golden brown on that side, flip over in the same order as you placed them in the pan. Let cook on second side until they are browned. Remove from pan, place on baking sheet and keep in warm oven until all are done and ready to serve.
If you are using leftover mashed potatoes, you won’t need to season them a whole lot, but if you want to add some more salt & pepper, or garlic, or cajun seasoning or something you can do that 🙂