Even with six people around the table, it's sometimes hard to finish a whole recipe of mashed potatoes. When it's just the two of us eating, I still usually make enough to serve a small, hungry army. I have recently begun to experiment with ways to make leftover mashed potatoes more interesting. I've tried diluting them with stock and milk to make soup, which turns out fine, but not that exciting. I have mashed them together with leftover broccoli and cheese to make a nice, small casserole. Also good, but not something I'd consider "blog-worthy." The last few times I played with the leftovers, I went with simplicity -- and the result was perfection.
Mashed Potato Pancakes
Serves 2, usually, depending on how many leftovers you have
Prep Time: 5 minutes
Cook Time: 7 minutes
- 2-3 cups leftover mashed potatoes
- 1/2 cup flour
- 2 eggs
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 2-3 tbsp chopped scallions
- 1 tbsp butter
- 1 tbsp vegetable or light olive oil
Whisk together all the ingredients except the butter and oil. Make sure everything is evenly and thoroughly incorporated.
In a large skillet, heat the oil and butter together until the butter is melted and just sizzling.
Add 1/2 cup or so of the mixture to the pan about 2 inches part, depending on the size of your skillet. You can also use an electric griddle.
Saute until golden brown and the mixture just starts to set, about 3 minutes. Flip and cook for 2 or 3 minutes more, until heated through and just set. They should resemble normal pancakes.
Serve hot.
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