Mashed Potato Pancakes with Cranberry Orange Sauce
The mystery of what to do with leftover mashed potatoes is something I've never had to contemplate. On Thanksgiving or whenever the fam is all together and mashed potatoes are made, we usually ask, "will that be enough for dinner AND leftovers?" We don't like mashed potatoes in my family, we love them, even leftover. I made them last week. Let me tell you, mashed potato leftovers take a lot longer to get through when you have fewer bellies craving them! I had mashed potatoes that needed a new life. Enter the mashed potato pancake! I wondered what the difference was between mashed potato pancake and a traditional latke - turns out latkes are made with shredded potato!
Mashed Potato Pancakes
2 cups mashed potatoes
1/4 cup flour
salt & pepper
I started by putting the cold mashed potatoes in the microwave for a couple minutes to take the chill off just enough so I could actually stir them. Add two eggs, flour, chopped onion and salt and pepper. Mix everything together. It will still be kind of thick, you want it to hold together and not be runny. Add vegetable oil to coat the bottom of a large frying pan, heat over medium to high heat. When oil looks extra shiny, drop spoonfuls of your potato mixture into the pan.
First batch in the pan.
They dropped in clumps that I smoothed out with the back of a spoon. Cook until the bottom browns, then flip and cook the other side. Once you flip them, you can use your spatula to press them down a bit. Cook in batches until you have a yummy plateful to share or dish them up to friends and family right out of the pan as you cook them.
Seriously delicious Mashed Potato Pancakes
I served mine with an Orange Cranberry sauce that my Auntie G makes. It's super easy to make and if you're lucky you'll see the recipe on the bag too! One bag fresh cranberries, one whole orange cut into chunks (skin too, but I trim the ends off as I'm chunking it). Put everything into a food processor and process until chunky and well mixed together. I add a 1/2 cup of sugar. You can adjust the sugar as you wish. I used less than the recipe called for. Chill until ready to serve. I'm on my second batch in as many weeks. It's tasty!