So, my mom used to make these when we had leftover mashed potatoes from a Sunday dinner of roast beef with all the fixin’s…such wonderfully fond memories of those days!! We didn’t often have any potatoes left over, but when we did, she would put them to good use. Back in the day, I thought frying mashed potatoes was unusual, but seriously any kind of potato fried in butter…hello! Yep, too good! So, once I had my own family and started having those occasionally left over yummy taters from Sunday dinner, I gave this a try.
Before going Paleo, I’d simply use regular flour and no egg since there was plenty of “gluten” in the flour to hold it all together. I’ve adapted it these days and it’s really better with the addition of egg and there is virtually no difference in texture or taste…BONUS!! Now if you don’t have bacon or chives…add whatever sounds good to you! Diced green onions, diced ham, fresh herbs…you get the idea. Be creative and have fun! These are tasty served as a side dish or you could even serve them for breakfast with an egg on top…you know the kind with the runny yolk, natures gravy! Oh the yummy possibilities!!!
fried mashed potato pancakes
one of the best ways to use up leftover mashed potatoes!
- 1 ½ c leftover, cold mashed potatoes
- 1 ½-2 T Otto’s Cassava Flour
- ½ t dried chives (opt. reserve some for garnish)
- 1 slice of cooked bacon, chopped (opt. reserve some for garnish)
- ¼ t onion powder
- ¼ t garlic powder
- 1 egg, whisked
- Redmond Real Salt & pepper to taste
- 1-2 T grass fed butter for frying or fat of choice
- Place first 6 ingredients on a cutting board or in a shallow bowl, mix with hands till well combined.
- Make a slight well in the mixture and pour whisked egg into the center and mix into potato mixture until well blended. Add salt and pepper to taste at this point and mix in. You may not need to add any as your mashed potatoes may already have enough in them.
- You should be able to shape mixture into small patties at this point, if not dust a bit more cassava flour on top and mix into mixture until it’s a shape-able consistency and isn’t sticking to your hands.
- Shape into golf ball sized balls and flatten carefully leaving them about ½ – ¾” thick.
- Melt butter in cast iron pan til just bubbling and carefully set patties in to fry. I usually only cook about 3 at a time, you need to leave room for flipping. Try not to move them around to soon, they should release once they are browned and ready for flipping. I use a small metal turner to get between the patty and the pan. After you flip them, brown on the other side and remove.
- Add more bacon and chives and/or a bit more grass fed butter on top while warm…mind blowing!!! If you can handle some dairy, you could also try a small dollop of sour cream.