If you're anything like me, you have a fridge full of holiday leftovers. I've been eating turkey for 4 days now and I'm seriously over it. Every time I make mashed potatoes I always have leftovers. One of my favorite uses for the mashed potatoes are potato pancakes. I love to make these for breakfast the next morning served with a dollop of sour cream.
I hope you are all enjoying the holiday season. I'm just coming out of my turkey coma. As much as I love turkey dinner, I have to say, I am so happy it's over for another year. Bring on the New Year!
RECIPE (courtesy of Sarah Molten and the Food Network)
2 cups mashed potatoes, chilled in the refrigerator overnight (Simply Recipes has a great recipe for mashed potatoes)
1 large egg, beaten lightly
6 tablespoons all-purpose flour (you may have to use a little more)
11/2 tablespoons grated onion
2 tablespoons chives
Salt and pepper
Vegetable oil, for frying
Preheat oven to 250 degrees F.
In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste. The dough should be fairly stiff.
In a large heavy skillet, heat 1/8-inch of the oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired, keep them warm on a rack set on a baking sheet in a preheated 250 degree F oven. Serve with sour cream.