Mashed Potato Pancakes

Recipe for Mashed Potato Pancakes, seen on Midday in Kansas on December 3, 2012

Mashed Potato Pancakes

Great for breakfast, brunch, or as an accompaniment to a main meal, Mashed Potato Pancakes feature leftover mashed potatoes and veggies. They’re delicious as is or topped with applesauce or sour cream.

3 cups chilled mashed potatoes
2 cups chopped cooked cabbage (or other leftover veggie of choice)
1/2 cup finely shredded carrots or chopped cooked carrots
1/4 cup flour
2 eggs, beaten
1/2 teaspoon thyme
1/4 teaspoon garlic powder
Dash or two of hot pepper sauce, to taste
Salt and pepper, to taste
2 to 4 tablespoons butter or margarine, divided

In large bowl, stir together mashed potatoes, cabbage, carrots, flour, eggs, thyme, garlic powder and hot pepper sauce until well-blended. Season to taste with salt and pepper.

Heat about 1 tablespoon butter in large nonstick skillet or griddle over medium heat. Drop spoonfuls of batter (about 1/4 cup) into skillet; flatten with spatula or back of spoon to create 3- to 4-inch diameter pancake about 1/4-inch thick.

Cook over medium heat about 3 to 4 minutes per side, or until golden. (You may need to add another tablespoon of butter when cooking the other side.) Repeat with remaining batter, cooking pancakes in about 1 tablespoon of butter per batch or side. Serve with desired topper and enjoy. Yields 12 to 16 pancakes.
Read More Blogs
Comments are posted from viewers like you and do not always reflect the views of this station.
powered by Disqus
631 SW Commerce Pl. Topeka, Kansas 66615 phone: 785-272-6397 fax: 785-272-1363 email: feedback@wibw.com
Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.