I had mashed potatoes left over from Thanksgiving. After feeding eleven people and sending leftovers home with the folks, I still had lots of potatoes left. When life gives you mashed potatoes, make potato pancakes!
These are not the crunchy, golden latkes I happen to adore. Those are made with shredded potatoes and sauteed in a skillet until they are crunchy and yummy. These are a soft, truly pancake-like potato pancake. Kinda like the Midwest cousin of the latke.
I served them with a cheese and ham omelet. A perfect Sunday hot breakfast.
Soft Potato Pancakes
4 cups of mashed potatoes, leftover mashed potatoes are the best
1 large egg
1/4 cup all purpose flour
1/4 teaspoon of garlic powder
2 scallions, finely chopped
Salt and pepper to taste
In a medium mixing bowl, using either a hand mixer or a stand mixer, mix all of the ingredients until smooth. If it is too runny to scoop out into a soft mound, then add a little more flour a teaspoon at a time.
Use a scoop to drop mounds onto a well oiled griddle or skillet. I kept a cup with oil in it to brush on the skillet before each round of pancakes.
On medium heat, cook until one side browns, then flip over and give it a little smash to make a pancake shape. Cook until that side is golden brown. You may want to flip again and just cook the first side a little more to brown up the smashed side. It will take about 3-5 minutes on each side. Makes about 6-8 servings.