Mashed Potato Pancakes

Time: 20 minutes

Makes 6 pancakes

Music Selection: Blue Rodeo – Lost Together

Sundays often are lazy days for my kids and they sleep in until later in the morning/early afternoon sometimes – which works out great as my hubby and I get some alone breakfast time before heading to church. We like to make our breakfast together. Usually, my hubby makes the eggs and I look after the sides. It is quiet, peaceful and so cozy comfortable in these moments… we are “lost together” in this blissful morning task. This recipe is also a great way to use up leftover mashed potatoes. I hope you enjoy the rootsy, alt-country sound of one of Canada’s well-known bands – Blue Rodeo…

Ingredients:

3 cups leftover and cold mashed potatoes

2/3 cup grated sharp/old cheddar cheese

2 Tbsp chopped green onion/scallion

1 clove garlic, minced

1 egg, slightly beaten

4 – 5 Tbsp flour

1 cup panko crumbs

Salt/pepper

3 – 4 Tbsp butter or olive oil for frying

Toppings: sour cream or apple sauce

Directions:

In large bowl, mix mashed potatoes with green onion, garlic and egg. Then add in 4 Tbsp of flour, if the potato mix is sticky, add another Tablespoon or two of flour, until it is not sticky and holds together.

Then mix in the cheese.

With your hands, form 6 potato pancake patties.

Pre-heat oven to 200 deg F.

Then in large frying pan, melt 2 Tbsp of butter on medium to medium-high heat. When butter is melted, swirl it to cover the pan. Fry 2 – 3 pancakes at a time. They are soft, so you need room to fry and flip. When they are crispy brown, flip them gently so they do not fall apart. Remove and place on a pan and put in the oven to keep warm, while you fry the remaining pancakes!

Serve these with sour cream on top or applesauce. These accompany Basil Kissed Scrambled Eggs and breakfast sausage, fried ham steaks or bacon well!

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