This is a great way to use up leftover
mashed potatoes, they're quick and easy, too!
Mashed Potato Pancakes
- 2 cups mashed potatoes
- 1 large egg, beaten lightly
- 6 tablespoons all-purpose flour
- 1 1/2 tablespoons grated onion or 1/4
teaspoon onion powder
- Salt and pepper to taste
- 3 to 4 tablespoons vegetable oil for frying
- In a bowl combine mashed potatoes and
the egg, stir in the flour and onion, mixing well; season with
salt and pepper.
- In a large heavy skillet heat the oil
over medium-high heat until it is hot and fry heaping tablespoons
of the potato mixture, flattening them slightly with the back
of the spoon, for 1 minute on each side, or until they are golden
brown. Transfer the pancakes as they are cooked to paper towels
to drain.
- Serve the pancakes as an accompaniment
to meat, poultry, or eggs.
Serves 6.
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