A clever and delicious recipe from Trudy for turning leftover mashed potatoes into savory pancakes. Enriched with an egg yolk and a hint of nutmeg, they’re fried in butter until golden.
Author
Trudy
Recipe
| Measurements | Ingredients |
|---|---|
| Approx. 2 cups | Leftover Mashed Potatoes, cold |
| 1 | Egg Yolk |
| 1 Tbsp | Flour |
| ¼ tsp | Nutmeg |
| As needed | Butter (for frying) |
Instructions
- In a medium bowl, combine the cold leftover mashed potatoes, egg yolk, nutmeg, and flour. Mix until just combined.
- Form the mixture into small, flat patties.
- In a large skillet, melt a tablespoon of butter over medium-high heat.
- Carefully place the potato pancakes in the skillet and fry until golden brown and crisp, about 3-5 minutes per side.
- Serve hot.
