Best Post Thanksgiving Potato Pancakes Recipes
THANKSGIVING LEFTOVER POTATO PANCAKES
A whole (well, almost) Thanksgiving dinner in a potato pancake! This is a terrific way to use up those leftovers for breakfast the next morning. Ingredient amounts are approximate, as I just grabbed things with my hands! I didn't think to incorporate stuffing, but will try soon.
Provided by VoiceTeach
Categories < 30 Mins
Time 23m
Yield 6 pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except gravy & vegetable oil in mixing bowl. Using hands, combine ingredients until evenly distributed. Create patties, roughly 3" circles, 1" thick.
- Cover the bottom of a frying pan with vegetable oil and heat on medium-high until oil is hot. Place patties in oil and fry til golden brown before turning over, about 3-4 minutes per side (I had the best success when I only put 2 in the pan at a time). Remove from pan onto plate lined with paper towels before transferring to plate for service. Ladle warm gravy over pancake and serve.
Nutrition Facts : Calories 292.2, Fat 12.9, SaturatedFat 7.2, Cholesterol 104.9, Sodium 535.5, Carbohydrate 22, Fiber 1.9, Sugar 2.5, Protein 21.3
POST THANKSGIVING POTATO PANCAKES
What would Thanksgiving leftovers be without potato pancakes? Such an easy way to reinvent mashed potatoes. The pancake is a little crisp on the outside. On the inside, it's warm and slightly cheesy. Bits of cooked onion and texture and sweetness to the potato pancakes. Sour cream is the perfect complement to these.
Provided by Barbara Scott @Feebs17
Categories Vegetables
Number Of Ingredients 6
Steps:
- Chop onion finely and saute in frying pan until almost translucent.
- Add onion, cheese, and beaten egg to leftover mashed potatoes. Mix well.
- Add enough flour to the mixture so it doesn't stick to your hand when making pancakes. Start with about 3/4 cup of flour. Add more until it doesn't stick to your hands.
- Heat 1/2 cup oil and/or bacon drippings in skillet until hot. Make sure the skillet is HOT before adding pancakes.
- Shape pancakes into about 3-inch patties, flattening them to about 1/4 inch. Pepper and lightly salt patties and fry until golden brown.
- Flip and fry the other side.
- Serve with sour cream. NOTE: The key to making good potato pancakes is to make sure the skillet and oil are HOT and to make sure there is enough flour in the mixture or you will end up with a mashed potato mess in the skillet.
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