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
- 1/2 cup cheddar cheese shredded
- 1 to 2 green onions sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- Sour cream for garnish
- In a large bowl, mix together the mashed potatoes, egg, flour, cheese, green onion, salt, and pepper.
- Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter into the skillet.
- Once the butter is melted, add large spoonfuls of the potato mixture to your skillet. Do not overcrowd the pan, you'll work in 2 batches.
- Brown the pancakes on each side until they are golden, using a spatula to flip them once. Transfer pancakes to a plate. Add the remaining oil and butter to the skillet and repeat with the remaining potato mixture.
- I like to serve these potato pancakes topped with sour cream and a little more green onion.