Potato Pancakes (i.e.–Easter Redux)

Edited to add: My father reminded me that these pancakes are also awesome with a dollop of sour cream and a sprinkle of chives.


According to family tradition, this is my father’s absolute favorite way to use up leftover mashed potatoes. (Also, according to tradition…this recipe goes back to bachelor days, so we know it’s a goody!)

The biggest surprise was that the four year old ate it! The two year old had two bites, in exchange for two strawberries. (But he did finish all of his ketchup.) Eh – you win some, you lose some.

So, here you go – Easter on a plate!


Poppy’s Potato Pancakes
Ingredients:
3 cups mashed potatoes
1 egg
1/2 cup flour
1/2 cup cheese (I used swiss)
1/2 cup ham, cut into bite-size chunks
Salt and Pepper to taste

Combine all the ingredients in a mixing bowl
Preheat a griddle over medium heat, with some canola oil.

In a bowl, combine all ingredients with a spoon. Use a small scoop to scoop out balls of the dough and put it on your pre-heated skillet. Cook until brown and toasty on the one side, then flip over and use a spatula to smash it into a patty shape. When the second side is golden, you might want to flip it back to the first side just to crisp it up.

Enjoy hot, with a little ketchup. Delish!