I like potatoes. Just about any way you make 'em, I'll probably eat 'em. But I'm especially partial to Grandma Logue's mashed potatoes. So smooth and creamy, I can just taste them.
Mouth watering as I type.
Her "secret" is evaporated milk. But try as I might, I never get them quite right. Consequently, I always make more mashed potatoes than I eat.
Since I know I'm not the only one with this occasional predicament, I'd like to share with you a way to use up those leftover mashed potatoes. You might call it a leftover makeover.
Parmesan Mashed Potato Pancakes
Some people eat them for breakfast. Can't say I blame them. Sounds good to me. Tonight I made them to go with our dinner of Italian dressing marinated baked chicken breasts.
I added parmesan cheese, onion, and freshly ground black pepper to our leftover mashed potatoes. Minutes in the nonstick skillet resulted in a slightly crunchy outside, with a smooth and creamy middle. The crust reminded me of a tater tot. YUM!
Recipe for Parmesan Leftover Mashed Potato Pancakes
- 3 cups prepared (leftover) mashed potatoes
- 2/3 – 3/4 cup freshly grated parmesan cheese
- 2 tbsp finely diced yellow onion
- freshly ground black pepper, to taste
- 1 egg
- 1/4 – 1/2 cup all-purpose flour
- vegetable oil, for frying
- kosher salt, for sprinkling
- Combine mashed potatoes, cheese, onion, black pepper, egg, and flour in a large bowl. Mix together. (Today, I used a bit over a 1/4 cup of flour. The consistency of your mashed potatoes will have an impact on the amount of flour used.)
- Heat vegetable oil (enough to cover bottom of pan) in a large nonstick skillet over medium heat.
- Drop mashed potato pancake batter by rounded tablespoonful into pan. They will spread some on their own, or you can help them out a bit with the spoon.
- Fry in batches until golden brown, approximately 4 minutes per side. Don't overcrowd the pan, and try not to flip too soon.
- Transfer mashed potato pancakes to draining rack, or a paper towel lined plate. Immediately sprinkle with kosher salt.
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