I’ve adjusted the ingredient measurements for these Thanksgiving leftovers recipes. They’re a little more solid than the recipes I gave in this week’s On The Fire on air – but there’s still a lot of wiggle room. The moisture content in your mashed potatoes will determine whether or not you need to use an extra egg or add all-purpose flour in your potato pancakes mix.
You’ll find another Thanksgiving leftovers recipe in Squash Soup.
Thanksgiving leftovers are one of the best parts of Thanksgiving. We spend hours roasting, washing, peeling, slicing, stirring, mashing, smashing and serving the meal. Thirty minutes after we say Grace everyone’s pants are unbuttoned and dinner’s over. After Dad and his hunting buddies and their sons, nephews and grandsons left for hunting dinner Mum, Melissa (my sister), Aunt Betty and I got the leftovers from the fridge and ate again. I stood in front of the stove frying potato pancakes for half an hour. Waddle we did when we were done and it was worth every single bite and calorie.
I like to serve potato pancakes with a dollop of sour cream and maybe some fresh chives. Topping them with shredded cheese as they come out of the pan is always a winner. Or top them with a fried egg and Hollandaise sauce.
- 4 cups mashed potatoes
- 1 egg
- 1 tablespoon garlic powder
- 1/4 cup diced onions Sweet onions are best for this recipe
- 1 tsp paprika
- 1/4 cup all purpose flour If necessary
- 1/4 cup butter for cooking
- 1/4 cup olive oil for cooking
- You'll need to adjust the number of eggs used to accommodate the moisture in the mashed potatoes. The egg serves as a binder. You want the patty to be somewhat sticky so it will stay together. It should be thick and hold together well before you put it in the pan to cook. If you're mashed potatoes are very creamy you might need to add a little all-purpose flour to thicken the potatoes.
- Mix potato, egg, onions, garlic powder and paprika. If the mixture doesn't hold together well because it's too wet, add the flour a little at a time. When the mashed potatoes are firm, form 1/2 cup each into patties with your hands. One-quarter to one-half inch thick works well. The patties will warm through as the outside cookies.
- Heat the butter and olive oil together in a heavy fry pan. When the oil sizzles, place the potato pancakes in the pan. Move each pancake slightly after two minutes to keep them from sticking to the pan. Lift the edge of the pancake to check for browning. When they are brown and crispy, turn them over and fry again until brown and crispy.