MASHED POTATO PANCAKES

 

Who doesn't have leftover mashed potatoes at one time or another? I've got a few one-cup bagsful in the freezer, ready to make potato pancakes for a Sunday breakfast, or a dinner where I’m stuck for a starch.  This happened the other night.  We were on the last servings of a boneless pork roast, with a dollop each of turnip (or, as they call them down here: rutabaga) and only a wee bit of gravy, so I took out a bag of frozen mashed and whipped some up as follows:

1 cup of leftover mashed potatoes
1 egg
1 Tbsp. dried onion (I’ve used fresh chives and scallions too)
3 Tbsp. flour
salt and pepper

Mix it all up, let it sit for a bit so that the dried onions soak up some liquid, and drop four portions into a frying pan in which you’ve heated

1 or 2 Tbsp. butter and 1 Tbsp. vegetable oil

Let them brown on their bottoms – you’ll see the edges start to get brown – flip them over, brown the other sides and Voila!  Good schtuff!