Parmesan Mashed Potato Pancakes (Leftover Makeover)

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.

Right now.

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

Ingredients

• 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

Procedure

1. 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.)
   
2. Heat vegetable oil (enough to cover bottom of pan) in a large nonstick skillet over medium heat.
   
3. 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.
   
4. Fry in batches until golden brown, approximately 4 minutes per side.  Don't overcrowd the pan, and try not to flip too soon.
   
5. Transfer mashed potato pancakes to draining rack, or a paper towel lined plate.  Immediately sprinkle with kosher salt.

Shared at This is How We Roll and Tasty Tuesdays.

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