If your children are like mine, then they adore mashed potatoes. I don’t make them often, maybe once every few months. However, when I do make them, I prefer to make a larger batch. My purpose is two-fold. One, there are leftovers for the kids. Two, I can make pancakes out of them as a breakfast treat for the kids or as a side dish in a second meal.
I have to admit that I am not a huge fan of mashed potatoes. With me not enjoying mashed potatoes, I don’t like the pancakes either. Sure, you can cook them in a little bit of butter, season them with salt and pepper, and top them with an additional pat of butter, but that doesn’t do much for me. I understand that for most people a recipe that involves two additions of butter is heavenly, but for me, it just isn’t that exciting. For my kids, well, it’s a reason to quickly eat whatever vegetable is served to get a second helping of potato pancakes.
With a crisp outer edge and a hint of butter, I imagine these pancakes would be enjoyed by many. With a recipe so simple, cooks everywhere will appreciate how little effort is required.
- mashed potatoes
- salt & pepper
- Scoop approximately 1/3 cup mashed potatoes, and form into a patty. (Should be approximately the size of a regular hamburger.) Heat large nonstick frying pan over medium heat.
- Coat bottom of pan with 1 tablespoon of butter.
- Place pancakes in pan, and cook for 3 minutes or until golden brown.
- Flip and cook second side for 3 minutes or until golden brown. Season with salt and pepper to taste, and serve with a small pat of butter.