In a medium bowl, whisk together the mashed potatoes and egg. Add the flour and onion and mix all together well. Add salt and pepper to batter if desired.
In a large skillet or on a griddle, heat vegetable oil (about 3 Tablespoons maybe) over medium-high heat. Dollop batter onto the heated surface in heaping tablespoons. Flatten each dollop slightly with the spoon to create the cakes.
Cooking time is about a minute per side. They should be golden brown on each side, so I usually cook them with my eyes more focused on the pancakes than the clock.
If cooking multiple batches, transfer completed cakes to a paper lined microwave-safe plate in the microwave. If needed when all the cakes are done, microwave the stack for 20 seconds to assure they're all warm.
I hope you like them. I sure do!
I like these with butter and maple syrup. But since they're more savory than sweet, they are also terrific with a fried egg and grated cheese on top. Delicious!
Mr Breakfast would like to thank MamaMia for this recipe.
Definitely good with Parmesan, garlic salt and red pepper.
Comment submitted: 2/1/2010 (#9592)
By kristag1 (Team Breakfast Member)
Recipe Rating (out of 5):
I have always wanted something to do with leftover mashed potatoes. I added a little less flour and added a fresh parmesan/asiago cheese blend with it and added garlic salt. AMAZING. A side of sour cream to dip it in is the icing on the cake! If you like a kick, sprinkle some hot sauce on them before you dip in the sour cream.
Comment submitted: 1/24/2010 (#9536)
By Kibble
Recipe Rating (out of 5):
Used Cinnamon instead of onion for a sweeter taste, and maple syrup and bacon were a good complement.
