Potato Pancakes From Leftover Mashed Recipes

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Steps:

• Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
• Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
• Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

Steps:

• Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
• Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
• Make sure the mixture is not too thin.
• Pour 1/4 cup batter into hot pan; brown on both sides.
• Enjoy with sour cream or applesauce.
• Enjoy!

Steps:

• 1. Preheat your griddle to "Sear". If you do not have an electric griddle heat your griddle until a drop of water dropped on the surface dances and sizzles.
• 2. In a small bowl whisk the flour, baking powder and baking soda together until well mixed,
• 3. In a large bowl mix the mashed potatoes, yogurt and eggs until well mixed but with some lumps.Add in the green onions.
• 4. Incorporate the flour mixture into the potato mixture until well mixed and almost smooth. At this time you need to determine if your batter is too thick. If it does not flow off your spoon i.e. clumps off in a mass, you will need to add more yogurt.
• 5. Butter your griddle and spoon your batter onto the griddle. I usually make 2"to 3" pancakes. Let it cook on the first side until bubbles appear on the surface of the pancake, the edges look cooked and the bottom is golden brown.
• 6. Turn the pancakes and continue to cook on the second side until the the bottom is also golden brown. Serve hot. They go great with applesauce and eggs for breakfast and applesauce and pork chops for supper.