Trudy’s Potato Pancakes (from Leftovers)
📜 Collection: LOC | ✍️ Attribution: Trudy | 📂 Category: Sides 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 and crisp.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 10 mins | None | 6-8 pancakes |
🔪 Key Equipment
- medium bowl
- large skillet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Approx. 2 cups | Leftover Mashed Potatoes | cold |
| 1 | Egg Yolk | large |
| 1 Tbsp | Flour | all-purpose |
| ¼ tsp | Nutmeg | ground |
| As needed | Butter | for frying |
Instructions
Step 1: Mix and Shape
- In a medium bowl, combine the approx. 2 cups cold leftover mashed potatoes, 1 egg yolk, ¼ tsp ground nutmeg, and 1 Tbsp flour. Mix until just combined.
- Form the mixture into small, flat patties.
Step 2: Fry and Serve
- 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.
💡 Make-Ahead & Storage: Leftover cooked pancakes can be stored in the refrigerator for up to 2 days and reheated in a skillet until crisp.
Original Recipe Scan
