Best Thanksgiving Leftover Potato Pancakes Recipes

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POTATO PANCAKES II



Potato Pancakes II image

Crispy, golden and cheesy! Good use of leftover mashed potatoes. This recipe is very versatile: you can add minced garlic, chives, or 1/4 cup of any shredded raw vegetable, or substitute the cheese with a tablespoon of sugar and serve with maple syrup.

Provided by Deanne

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 5

2 cups mashed potatoes
1 egg, beaten
1 teaspoon salt
¼ cup shredded Cheddar cheese
1 tablespoon butter

Steps:

  • In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 23.9 g, Cholesterol 83.5 mg, Fat 14.5 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6.3 g, Sodium 1350.4 mg, Sugar 2.2 g

LEFTOVER MASHED POTATO PANCAKES



Leftover Mashed Potato Pancakes image

This is a great recipe for leftover mashed potatoes. I never liked reheated mashed potatoes, but if you fry them in a pan as a potato pancake, they taste delicious. You might need to adjust the ingredients depending on how much mashed potatoes you have left over.

Provided by Karin50

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 13m

Yield 2

Number Of Ingredients 6

2 cups mashed potatoes
1 egg
1 teaspoon ground black pepper
¼ cup dry bread crumbs, or as needed
1 tablespoon oil
1 tablespoon butter

Steps:

  • Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
  • Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
  • Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 47.4 g, Cholesterol 101.3 mg, Fat 16.8 g, Fiber 4 g, Protein 8.8 g, SaturatedFat 5.9 g, Sodium 805.2 mg, Sugar 4.2 g

POST THANKSGIVING POTATO PANCAKES



Post Thanksgiving Potato Pancakes image

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

4 - cups leftover mashed potatoes
1 - medium onion, chopped fine
1 - egg, beaten
2/3 - cup shredded cheddar cheese
- bacon drippings, if you have them or oil for frying
- flour, as needed

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.

THANKSGIVING LEFTOVER POTATO PANCAKES



Thanksgiving Leftover Potato Pancakes image

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

2 cups mashed potatoes, cold
1 cup cooked turkey, chopped
1 cup cheddar cheese, shredded
1 small onion, chopped
1 egg
1 tablespoon all-purpose flour
salt and pepper (to taste)
vegetable oil (I use canola)
leftover gravy, heated

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

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