The day after Thanksgiving is fantastic for spending time with family, relaxing, and of course, eating a lot of delicious leftovers. It is so funny at the end of Thanksgiving Day to see everyone back in the kitchen with tupperware and ziploc bags ready to be filled and taken home. Even though there is no way one more bite could fit in anyone’s stomach, everyone is thinking ahead to the next day. Somehow, there is always enough for everyone to take home huge portions of everything! If I am not hosting, I gladly accept the food and think about what I can whip up the next day. It is pretty much a guarantee that I will make Leftover Potato Pancakes in the morning. Don’t get me wrong, mashed potatoes alone are delicious, but adding cheese and green onions and frying them in oil and butter, makes a super tasty breakfast. Leftover Potato Pancakes is a great way to use up some of your extra food, with only adding a few more simple ingredients.
I have made these for years and I never get tired of them. It all started when I was 7 weeks pregnant with my son. I woke up one day and morning sickness hit me like a ton of bricks. Seriously? How was it possible to feel so terrible? Well, my mother-in-law used some leftovers to throw potato pancakes in the pan and I ate a huge stack as soon as they hit the plate. Ah! I felt so much better. My little bean just needed some carbs and we were good to go, at least for a little while, until the sickness started all over again. Anyways, I have made them ever since, adding a couple of ingredients, and I always enjoy them! As a matter of fact, my son loves them too! He must have fond memories of eating them while he was the size of a grape in my belly!
Leftover Potato Pancakes are delicious and easy to make! I enjoy them with sour cream, but they are also great alone!
- 2 cups cold mashed potatoes
- 1 egg
- 1/4 cup flour
- salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1-2 green onions, sliced
- 2 tbsp olive oil
- 1 tbsp butter
- sour cream-optional
- In a large bowl, mix potatoes, egg, flour, salt and pepper, cheese, and green onion
- Heat skillet on medium/high heat
- Add 1 tbsp olive oil and 1/2 tbsp butter to the skillet
- Put large spoonfuls of the potato mixture in the heated oil and butter
- Brown the pancakes on each side until they are golden
- Eat alone or with sour cream