Mashed Potato Pancakes

Servings:

Ingredients:

• 4 cup Cold Mashed Potatoes
• 3 Eggs
• 1 cup Grated Cheddar Cheese

Directions:

1. In a large mixing bowl, combine the cold mashed potatoes, eggs and grated cheddar cheese. Stir until everything is well incorporated.

2. Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking.

3. Scoop approximately ¼ cup of the potato mixture into the skillet for each pancake, gently flattening with the back of a spoon to form rounds about ½ inch thick.

4. Cook for approximately 4–5 minutes on the first side, until the bottoms are golden brown and a nice crust has formed.

5. Carefully flip using a wide spatula and cook for another 3–4 minutes, until golden and heated through.

6. Transfer to a plate lined with paper towels or a wire rack. Repeat with the remaining potato mixture.

7. Serve warm with sour cream, applesauce, chopped scallions or whatever strikes your fancy!

Leftover mashed potatoes never had it so good. The trick is starting with COLD mashed potatoes and resisting the urge to flip too early. Let that cheesy golden crust do its thing!