Prep 15 mins
Cook 7 mins
I searched the internet for a recipe to use up some left over mashed potatoes. This is what I found and made. It's simple, easy, and a great way to use up left over mashed potatoes. This is one recipe that I always come to when I have leftover mashed potatoes. I once made these and I wasn't serving them right away, so I let them cool down then I froze them. A few weeks later I removed them from the freezer let them defrost and they were just as good. I have even added leftover chicken pieces and leftover meatloaf to this and it was yummy.
- 1 egg
- 1 cup mashed potatoes (left over)
- 1⁄3 cup flour
- 1 green onion (finely chopped)
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 -2 tablespoon milk
- 2 -3 tablespoons shortening or 2 -3 tablespoons vegetable oil
- Beat the egg.
- Mix the beaten egg with the mashed potatoes.
- Stir in the dry ingredients.
- Add the milk and mix well.
- The batter should be very thick.
- Melt the shortening or heat the oil in a skillet.
- Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
- Brown on one side, over medium heat. Turn and brown on the other side.
- Serve with ketchup.
- These are great cold and served the next day.
So glad to finally figure out what I was doing wrong! Made these with chopped onion (no green onion) and they turned out great! Hubby was very happy as he hadn't had "the" potato cakes like his grandma made for many years. He said these were perfect!!! :)
Way too much flour
These were delicious, but perhaps just a tiny bit too salty (and I love salt, don't get me wrong! but I seem to prefer less in the batter so that you can salt the tops when they're cooked!). *delicious with plain greek yogurt (or sour cream)*! Thanks for a great recipe!