Whoa. Thanksgiving was a doozy in our household. Turkey, carrots, candied mixed nuts, warm brie with walnuts, 3 different types of stuffing including vegan, root veggies, butternut squash, rolls, 2 different types of pies, vegan pecan cups, green beans, mashed potatoes… Luckily we do it potluck style so every family member brings a favorite dish of theirs and no one is sweating over a hot stove for 3 days. Because since when was “holiday” synonymous with “annoyed, hot, sweaty, and knowing me, fucking up a baked good”? It’s not. So share the responsibilities.
Thanks to our bountiful CSA this year, we received about 5 different types of potatoes. I am not kidding–this does not even include sweet potatoes. We got a LOT of tubers in this house. And what’s a girl to do but mash?
My husband has a thing for classic mashed potatoes. Now that Thanksgiving is over and done with, we have about 10 pounds of them in the fridge. Because, unlike him, I’d prefer a sweet potato (sweet potatoes to me are what avocados are to most people. They are my life-force.)
But this isn’t about me. It’s about the 10 pounds of freaking mashed potatoes taking up space in my fridge.
What the hell am I supposed to do with all these, other than reheat them and serve them to my kid who will probably just build tuber castles on her plate equipped with cranberry terraces and carrot window panes? Yeh… I think it’s boring, too, kid. So let’s make something a lil’ less boring and a lil’ more pancakey.
Because one of us at HabMom is a gluten-free gal, I wanted to make this something she could eat, too. So I am opting for cheese over flour in this recipe. Also, cheese is really delicious, especially if you get down with dairy. So, let’s roll, baby.
Leftover Mashed Potato Pancakes
2 cups of mashed potatoes (we used red potatoes, but if you’re feeling sassy, feel free to use sweet or any other kind)
⅔ cup of Parmigiano or Reggiano cheese
Salt and Pepper (amount is your preference; remember these may have been adding to the initial mashed potato recipe)
2 tbsp chopped Parsley
½ tsp Garlic Powder
½ tsp Onion Powder
Sunny-side up egg
Applesauce, sour cream or cranberry relish (made from leftover fresh or frozen cranberries! Check out this recipe for a quick 15-minute recipe.)
- Mix mashed potatoes, egg, cheese, salt, pepper, garlic/onion powders, and parsley together
- Preheat non-stick pan and add about a tablespoon of butter or a light tasting olive oil to the pan.
- Pour about 3 to 4 tablespoons of batter into hot pan; brown on both sides.
- Serve with egg and ENJOY!