Mashed Potato Pancakes

Cheesy Mashed Potato PancakeRepurposing leftovers is a great way to make sure they get eaten and not tossed away into the trash. I can serve these with with any meal, or even a snack (I had them today with eggs again!) Since I do add garlic to my base mashed potato recipe – I don’t add it to this. So add a clove of minced garlic to this if you don’t already have it in your leftovers.

potatopancakes2Ingredients:
2 – 2 1/2 cups cold pre-made mashed potatoes
1 large egg
1 tablespoon brown rice flour
1/2 teaspoon paprika
salt and pepper, to taste
*garlic if not already in the base mashed potatoes
1 tablespoon fresh chives, chopped
1/4 cup cheddar cheese
grapeseed oil, for frying

potatopancakes3

Mix together all the ingredients in a bowl besides the grapeseed oil. Heat a skillet over medium high heat and add a tablespoon of grapeseed oil. Allow the pan to heat for a few minutes and scoop the potato mixture from the bowl and make smaller pancake sized pieces and place them into the pan. They aren’t going to spread or thicken – so the size you make them is the size you’ll get. Allow them to cook for 2-3 minutes before flipping. You’ll feel the bottom easily pull away from the pan when it’s ready to flip. Add more oil as needed. Makes enough for 3-4. Enjoy!

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