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This is a great way to
use up leftover mashed potatoes. Serve with your favorite toppings
like applesauce or sour cream.
Mashed
Potato Pancakes
- 2 potatoes, peeled
3 cups water
1 tablespoon lemon juice
1 cup mashed potatoes
1 large egg
2 tablespoons milk
1/2 teaspoon salt
2 tablespoons vegetable oil
- Grate potatoes into a
bowl filled with water and lemon juice. Allow to sit for about
5 minutes; drain well.
- Combine grated potatoes,
mashed potatoes, egg, milk and salt in a large mixing bowl; stir,
forming a thick mixture.
- Heat oil in a non-stick
skillet over medium-high heat. Skillet is ready when a drop of
batter sizzles in the oil. Pour enough batter to make a 3 to
4-inch pancake. Brown on one side (about 3 minutes), loosen edges
and turn.
- Brown on reverse side,
remove and drain. Cover and keep warm. Continue until batter
is used.
Makes 4 servings.
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