Anyone who hosts a Thanksgiving dinner knows that there’s always leftovers to deal with. As delicious as Thanksgiving dinners are, you can only have so much turkey and stuffing for a meal. Instead of having the same food for the next week, transform the Thanksgiving dishes into new ones! I usually use my turkey for a sandwich with the cranberry sauce, gravy and stuffing, but what about the mashed potatoes? Add some flour, egg and cheese and turn them into mashed potato pancakes! Great for breakfast, lunch, or as a side dish.
- about 2 cups mashed potatoes
- 1 egg
- 1/4 cup flour
- 2 cloves garlic, minced
- 1/2 cup shredded cheese
- 1/2 medium onion, chopped (optional)
- salt and pepper
- 2 tbsp oil, divided
- chopped chives for garnish
- sour cream or applesauce for garnish (optional)
- Make the pancake batter by combining the mashed potatoes with egg - salt and pepper.
- Heat 1 tbsp oil in a nonstick pan over medium heat. Add 1/4 cup of the batter into the pan and cook until golden brown, about 3-4 minutes. Flip and cook on the other side, about 2-3 minutes. Remove from pan and keep warm. Heat the remaining oil and cook the rest of the pancakes.
- Garnish pancakes with chopped chives. Serve with sour cream or applesauce if desired.
**Helpful tips and common mistakes
There are many, many options for transforming your leftover mashed potatoes, but I wanted to do something simple and easy so I went for mashed potato pancakes.
If you make classic mashed potatoes, you can add garlic, cheese, and onions to the pancake batter; however, if you already have these ingredients in your mashed potatoes, just add flour and egg. I had roasted garlic mashed potatoes so I added white cheddar to the batter. Chopped apple, bacon bits, ham, roasted chicken or even your leftover turkey would also be great in these pancakes.
The leftover mashed potato pancakes are crispy on the outside while still soft on the inside. They are incredibly versatile, allowing you to add whatever fillings and seasonings you like. Fresh out of the pan, the pancakes are fluffy and light, yet still satisfying. These are great for breakfast with a side of fried eggs, or with a light arugula salad tossed in a lemon vinaigrette, or as a side dish for dinner.