We love mashed potatoes. We leave the skins on, which creates less glycemic bounce and we let people add their own butter at the table. But unless you are making a shepard’s pie left over mashed potatoes can sit in the fridge lonely after a big meal. This quick and easy mix and fry makes a perfect breakfast or lunch meal or side.
Mashed Potato Pancakes
Ingredients
Instructions
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Combine all of your ingredients in a large bowl and mix with wooden spoon or impeccably clean hands. Form into patties and fry in large cast iron. This works with a small amount of oil to coat the bottom of the pan or with a light brush of olive oil. Fry for 3-5 minutes on each side or until golden brown and crispy. Serve with more grated cheese if desired.
