Happy Thanksgiving from the Diekers! I hope your holiday was as wonderful as ours!
And after all that feasting, how could you ever even think of food again?
But alas, there are leftovers.
Take a break, and use the leftovers creatively.
Leftover mashed potatoes are not considered to be a problem at my house. Honestly, they never last long enough.
But I have been known to “accidentally” make excess mashed potatoes, just for the excuse to have potato pancakes later that week. I love potato pancakes — they are my ultimate comfort food, and I normally only make them a couple of times a year.
Something about crispy potato texture with that homemade flavor built in.
Start with those leftover mashed potatoes. If you’re anything like me, they’re already full of some sinful holiday combination of butter, cheese, garlic, salt, milk, or cream. The potatoes I used were garlic butter potatoes with extra garlic.
(Excuse my lumps. My beloved Kitchen-Aid was being used for a fundraiser, so we considered the lumps in the potatoes to be an act of charity. Apparently I do not have the patience to hand mash perfectly smooth potatoes.)
You might want to consider kicking up the flavor of your favorite potato recipe a little, because next you are going to add 1/3 cup of plain breadcrumbs (or panko), which will significantly dull the flavor.
Combine these two items by pushing the back of a spoon against the side of the mixing bowl.
Prep a griddle with a generous drizzle of olive oil. Turn burner to medium-high heat.
Immediately after pancakes are laid on the griddle, pull out ingredients to start eggs. Add 4 eggs and 1 tbsp butter to a sauce pan, and set to medium heat. Break yolks and mix thoroughly.
Once pancakes are golden brown, flip. I had enough potatoes for 8 pancakes.
After butter has melted, mix eggs constantly. If the pancakes are demanding your attention, temporarily remove from heat. If eggs start to cook too quickly, lift off pot from the burner. For more details about these eggs, check out Gordon Ramsey’s video.
Pancakes and eggs should be done cooking close to the same time. If pancakes are done before the eggs, turn off burner and leave on griddle until eggs are cooked.
These are all gone now, but just looking at the pictures is making me hungry all over again!
Savory Potato Pancakes
A terrific recipe for the morning after Thanksgiving, these savory pancakes are quick and filling. They're wonderful when paired with gourmet scrambled eggs!
- 2 C Mashed Potatoes seasoned with salt, pepper, garlic powder to taste
- 2/3 C Plain Bread Crumbs
- 1 tsp Olive Oil
Gourmet Scrambled Eggs:
- 4 Large Eggs
- 1 tbsp Unsalted Butter
Combine mashed potatoes and bread crumbs in a bowl until evenly mixed.
Drizzle olive oil on griddle (or skillet) and set to a medium high heat.
Form breadcrumb/potato mixture into pancakes using hands. Add additional bread crumbs if needed.
Lay pancakes on griddle allowing at least 1 inch of space between pancakes. Flip occasionally, and fry until golden brown on both sides. This process takes around 4 minutes per batch.
Immediately after the first pancakes are laid on the griddle, crack eggs into a small sauce pan and add butter. Cook over medium heat, stirring occasionally at first, and then constantly after butter melts. (If pancakes need to be flipped, eggs can be removed from heat and temporarily set on another burner. Begin stirring again once pancakes have been attended to.) Once eggs are finished cooking, immediately remove from heat.
After last pancakes are golden brown, remove from heat and enjoy!