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I love potato pancakes. This recipe uses leftover mashed potatoes instead of shredded potatoes (as in latkes). I adapted it from "Potato Bacon Scones" in "Simply Scones" by Leslie Weiner and Barbara Albright. My version contains more good fat (olive oil) and less bad fat (bacon and bacon drippings) than the original recipe. It's just as yummy!
1 cup leftover mashed potatoes
1/4-1/3 cup shredded cheddar cheese
1 large egg, beaten
1/4 cup flour
2 tbsps olive oil
1/4 tsp salt
1/8 tsp black pepper
Mix the all of the above together. Preheat skillet. Add 1 tbsp oil olive to the pan. Using 1/3 cup measuring cup, drop mixture onto hot skillet, flattening the pancake slightly with a spatula. Cook 4-5 minutes on each side over medium/medium-high heat until pancakes are golden brown. Serve warm.
Yield: 4 pancakes
Another variation: For Sweet Potatoes Pancakes, use mashed sweet potatoes in place of the regular mashed potatoes; omit the cheddar; add a dash of nutmeg; all other ingredients the same. We like these even better than the cheese ones.
To make the original recipe: Omit cheddar cheese and olive oil. Cook 5 strips of bacon. Reserve drippings. Chop cooked bacon. Mix bacon and 2 tbsps of drippings in with other ingredients. Use 1 tbsp drippings for cooking pancakes, adding more if needed. Use 1/4 cup measuring cup for making pancakes. Makes 7.
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