Loaded Mashed Potato Pancakes recipe
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This is a great way to use up leftover mashed potato! You can add different seasonings and ingredients according to what else you have in your fridge, and they make a terrific quick brunch or lunch. They can be topped with sour cream, extra bacon bits, sauted veggies, ketchup, sausage and eggs, basically anything you might have handy!
This is a great way to use up leftover mashed potato!
- 2 cups cold mashed potatoes
- 1 cup shredded cheese such as cheddar
- 1/2 cup flour
- 6 strips bacon
- 1 medium onion chopped
- 2 eggs
- 2 tbsp fresh basil chopped
- 2 tbsp fresh parsley chopped
- 2 cloves garlic chopped
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp butter or margarine
- In a large non-stick or ceramic frying pan, fry the bacon until crispy. Place on a paper towel to drain until cool, then crumble into small bits. Place the bacon bits into a large bowl.
- Pour off all but 2 tbsp of bacon grease from the frying pan. Over medium heat, stir-fry the garlic and onion until soft and translucent. Add them to the bacon bits in the large bowl.
- To the bacon and onion mixture, add the rest of the ingredients, except for the butter or margarine. Blend well with a spoon or your hands (it'll be sticky).
- Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
- Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it's about 1/2 to 3/4 of an inch thick. Fry for about 3 minutes on each side, until they are lightly golden brown.
- Keep warm until ready to serve. For best results, serve immediately, while still crispy.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)