- 3 cups of leftover mashed potatoes
- 1/2 cup of freshly chopped onions
- 1/2 cup of whole wheat flour
- 2 cups of shredded cheese (combinations like mozzarella and cheddar are also fine)
- 1/2 cup of cooked or chopped ham/bacon
- 3 eggs
- 1 tablespoon of garlic powder
- 1 tablespoon of dried parsley
- 1 tablespoon of dried thyme
- A small amount of your favorite frying oil
- Salt and pepper to taste
- Start with the mashed potatoes. This is the first step here. Start with a large bowl and put the mashed potatoes in it. If they were cold out of the fridge, leave them for some time to get to a normal temperature. Once the clumps are broken and mashed again, continue further. You may use a warm potato masher too.
- Add stuff to the bowl. Now, add cheese, flour, onions, bacon or ham or whatever meat you have, eggs, thyme, and garlic powder. Also the pepper. This will form the base mixture of the pancakes. The potatoes will be a mix of these in between to offer the taste. Mix them well and prepare the mixture. Keep mixing them until they form a smooth mixture. Do not use a food processor or anything. Plain spatula or masher is enough.
- Make the patties. The next step is to make the patties of the sizes you love. You can have a small bite size or larger. If you have a deep frying pan, large ones are fine too. Take a lump in hand, and make patties about 1 cm thick, no more. This will help it cook nicely.
- Time to fry. Now, take a large skillet and add some oil. Use a small amount. Let is heat. Now, fry these in batches without overcrowding the skillet. Since you are not deep frying, take some time till they get brown. It can take about 5 minutes per side at the medium-high flame. Finally, serve them hot with cheese and some onions. Some dip like sour cream also works.
- This is a great side dish with early morning breakfast or with a meal such as rice and veggies.
- Use some water to mash the potatoes up once again after taking them out of the fridge. Keep them aside for like 30 minutes before starting.