Mashed Potato Pancakes

December is always a busy month at our house. Even this year, when we are doing our best to stay home and away from crowds, our days are filled with lots of projects. Shopping for Christmas gifts whether online or in person takes a lot of physical and mental energy. So it's days like these that I turn to recipes that are not only easy, but will make use of any leftovers I may have hiding in my refrigerator. It's like a ready made shortcut. 

Seems like I often have leftover mashed potatoes. Whenever I'm planning meals I always hear my grandmother's voice saying "better to have too much than not enough." Well once again, grandma was right. It is better to have too much mashed potatoes. That way you can make these delicious mashed potato pancakes in no time at all!

Really missing our annual visit to the Rockefeller Center Christmas tree this year.
It makes memories like this even more precious.

I like using avocado oil but olive oil works well too.

Using a small scooper insures all your pancakes are the same size and will cook at the same rate.

Flip and flatten, adding more oil as needed. 

Potato Pancakes 

Ingredients:

2c leftover mashed potatoes

1 bunch of scallions-washed, trimmed 

2 eggs

2 tbsp flour (or arrowroot powder for a gluten free pancake)

salt and pepper, to taste

oil of choice (olive or avocado works well)

applesauce-optional, for serving

Directions:

1. Combine mashed potato, scallions, egg, flour and salt and pepper in a mixing bowl.

3. Over a medium flame, heat about 2 tablespoons of oil in a large skillet.

2. Using a small scooper (or two tablespoons) scoop the potato mixture into the skillet.

Cook until browned-about 5 minutes.

3. Using a spatula and a fork, gently flip each pancake in the pan. Add more oil as needed.

4. Gently flatten each pancake and continue cooking until browned on both sides.

5. Once they are sufficiently browned on both sides, move to a paper towel lined plate for a few minutes too cool.

6. Serve. I like them with applesauce sauce and a generous sprinkling a salt.

Enjoy!