Whenever I serve mashed potatoes for dinner, there always seems to be leftovers. Sometimes there are enough to top a cottage pie, but sometimes not. That’s when I make Mashed Potato Pancakes. They can be simply served with butter and salt & pepper, or leftover gravy. My favorite, however, is the following Mashed Potato Pancakes with Bacon and Onions. Since homemade mashed potatoes vary in texture, you may or may not need extra eggs.


4 Servings

Pancakes:
2 cups mashed potatoes
1/4 cup flour
3 to 4 eggs
2 tablespoons butter

Topping:
1/4 pound bacon, chopped
1 medium onion, sliced

butter, for the pancakes

1. Preheat griddle to about 350°.
2. Pancakes: Whisk together the potatoes, flour, and 3 eggs; if the mixture is very thick, add the additional egg.
3. Melt the butter on the griddle. Scoop balls of dough (scant 1/4 cup) onto the melted butter (the mound will spread to about 1/3-1/2” thickness).
4. Let cook 3- 4 minutes or until lightly browned on the bottoms. Turn the pancakes over and cook the other side long enough that the center is set.
5. Remove from the griddle to serving plates. Top with butter and salt and pepper; add the bacon and onions. Serve hot.
6. Topping: Cook the bacon in a small skillet until crisp. Remove the bacon to drain.
7. Add the onion and sauté until they are softened.
8. Mix the bacon into the onions; spoon over the pancakes.

Amount Per Serving
Calories 324 Calories from Fat 162
Percent Total Calories From: Fat 50% Protein 14% Carb. 36%

Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 9 g
Cholesterol 193 mg
Sodium 613 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 0 g
Protein 11 g

Vitamin A 12% Vitamin C 23% Calcium 0% Iron 7%