A pot roast is simmering in the slow cooker. Hunger builds with each pass into the kitchen. The aroma fills the air and stirs up images of the meal to come. Prep for the sides begin. Green beans are in a colander draining from a quick rinse. Potatoes are on the counter. Beside them are a trusty peeler and wax paper to catch the peels. A knife and cutting board are readied along with a pot of water. Mashed potatoes are soon to be made. A few extra taters in the pot means one thing: there will be leftovers to make potato pancakes.
Making potato pancakes is fairly simple. However, it is not simple to have an exact recipe. The reason is the variations of moisture and ingredients in mashed potatoes. The creamier they are from being made with butter and cream calls for more egg and flour to be added to the pancake mix. The butter and cream melts during cooking and can cause the pancakes to fall apart or be too soft. I test them by cooking one or two and adjust as needed.
These pancakes are a great side dish. They are crispy on the outside and soft on the inside. Cooking them in a cast iron skillet seems to work best however any frying pan should do fine. Some mains dishes they go nicely with is ham steaks with madeira cream sauce or meatloaf.
What is your favorite leftovers re-make? Or do you usually only re-heat and serve them the same way? I do both and it all depends on the original dish. This one has been a favorite since I was a kid and something that makes a meal during the week a little more special.
- 2 cups leftover mashed potatoes
- 2 large eggs lightly beaten
- 1/4 cup all-purpose flour plus more if needed*
- Vegetable or canola oil for frying
Stir together mashed potatoes, eggs, and flour in a large bowl.
Heat 2 tablespoons oil in a large nonstick or cast iron skillet over medium-high heat, about 2 minutes.
Drop potato mixture into skillet at least 1 inch apart, measuring about 2 heaping tablespoons for each pancake. Gently press with a spatula to flatten.
Cook until you can see the edges of the bottom are crisp and golden brown, about 3 minutes. Very carefully flip pancakes to the other side (they come apart easily).
Cook until the second side is also browned and crisp. Transfer pancakes to a paper towel lined plate or serving platter.
Repeat with remaining potato mixture adding more oil to the pan between batches as needed.
*You may need to add more flour to the mixture if your mashed potatoes were made with a lot of butter and/or cream. You can test the mixture by frying one first and if it is too soft (won't hold together after frying) then add more flour (1 to 2 tablespoons).