Grain Free Leftover Mashed Potato Pancakes

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When I make mashed potatoes, I always try to make quite a bit more than I need for the meal, because having leftover mashed potato pancakes the next day is heavenly! There are many variations that you can make for potato pancakes, but this rendition that I made yesterday morning was absolute perfection.

Here is what you need to make them yourself:

  • About 2 cups of previously made mashed potatoes
  • 1 large egg
  • 1-2 Tbsp. Tapioca starch/flour
  • salt/pepper to taste (depending on how seasoned the potatoes already are)
  • shredded cheese (about 1/2 cup +)
  • 1-2 Tbsp. chopped fresh chives
  • 1-2 Tbsp. avocado oil or other suitable fat for frying

Directions:

FullSizeRender 16Stir all ingredients, minus the oil, together in a medium to large mixing bowl.

FullSizeRender 15Heat oil/fat over medium heat in a large skillet, or on a griddle, then drop potato mixture onto hot pan by heaping spoonfuls. Let cook for about 3 minutes, or until golden brown, then flip and flatten with the back of your spatula. Cook for another 3 minutes or so on this side, then flip once more to brown the bits that squished out when you flattened them.

FullSizeRender 14

Place the pancakes on a paper towel-lined plate to drain any excess oil and to let cool a bit, then you are ready to enjoy! I like to eat mine with a dollop o’ Daisy (sour cream). Yum!

I hope that you enjoy! Please follow along to check out other recipes in my Unlabeled Kitchen!

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