Mashed Potato Pancakes

Are you ever faced with an excess of mashed potatoes?  I have a tendency to prepare twice what we'll need for any given occasion.  These Mashed potato pancakes from Mr. Breakfast are a great way to use up your leftover mashed potatoes.

The amount of flour you use in this recipe is going to depend on how firm the mashed potatoes are.  The mushier they are, the more flour you will need.  Mashed potatoes with no additives, like butter, milk or sour cream are only going to need about 6 T of flour.  But seriously, who makes mashed potatoes without any of that stuff?  Not anyone in this house.  I've found that I need anywhere from 1/2  to 3/4 c of flour. 

I like these potato pancakes better than any other fried potato for breakfast.  They are a great substitute for when it's too cold/windy to grill sliced potatoes outside.

Mashed Potato Pancakes

• 2 cups mashed potatoes
• 1 large egg - lightly beaten
• 6 Tablespoons -3/4c flour depending on firmness of mashed potatoes
• 1 small onion, grated (chopped green onions could be substituted)
• salt and pepper - to taste
• vegetable oil for frying

In a medium bowl, combine mashed potatoes and egg. Add the flour and onion and mix all together well. Add salt and pepper to batter if desired.

In a large skillet or on a griddle, heat vegetable oil (about 3 Tablespoons) over medium-high heat. Dollop batter onto the heated surface in heaping tablespoons. Flatten each dollop slightly with a fork. Fry on each side for 1-2 minutes until golden brown.  Leftovers can be reheated for a few minutes on each side.  This will make them very dark brown.  If that isn't your thing, reheat in the microwave for about 20 sec or until heated to your liking.