This morning I spied a container of leftover mashed potatoes in the refrigerator and decided to try a very simple version of potato pancakes. They turned out great and my boys and I enjoyed them for breakfast along with some eggs and fresh fruit.
They were especially tasty when topped with some pear sauce that I had in the pantry. I’ll share the pear sauce recipe this fall when pears are in season. Apple sauce would be every bit as delicious with them, if you happen to have it.
As soon as the pancakes browned on the first side they flipped easily, without any oil at all. The trick is not to mess with them once you have dropped them onto the griddle and flattened them slightly.
Simply let them cook on one side, flip and press them to the thickness you want and then cook the second side.
- 2 cups leftover mashed potatoes
- 2 eggs
- 1/4 cup arrowroot or cornstarch AP flour would probably work fine as well
- pinch of salt should not need much because the potatoes are already flavored
- Using a couple tablespoons of the mixture at a time, drop the pancakes onto a hot griddle. Flatten them out a bit, using the back of a large spoon and let them cook until browned. Flip them over with a spatula and press down slightly. Cook the second side until browned. Remove from the griddle and serve warm. Top with apple sauce or pear sauce if desired. Enjoy!