Cheesy Leftover Mashed Potato Pancakes

• servings: 12 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

3 cups leftover mashed potatoes (plain is best, but garlic mashed potatoes work too!)

1 1/2 cups shredded cheese (I like a combination of cheddar and mozzarella)

1/2 cup whole wheat flour or gf flour blend a bit less

1/3 cup chopped green onions, plus more for garnish or 1/2 tsp onion powder

1/3 cup crumbled cooked bacon OR chopped ham

3 eggs

1 1/2 teaspoon garlic powder

1 teaspoon dried parsley (or 2 teaspoons freshly chopped parsley, if you have it)

1/4 teaspoon dried thyme (optional), I skipped

salt and pepper to taste (about 1/2 tsp salt for flavour, at least)+

a small amount of vegetable oil for frying

sour cream for serving

Directions

Add the leftover mashed potatoes to a large bowl. They shouldn't be cold from the fridge if you can help it - let them stand at room temperature for 30 minutes before adding any other ingredients OR mash them up well again to break up the clumps with a warm potato masher.

Add the cheese, flour, green onion, bacon or ham, eggs, garlic powder, thyme, and salt and pepper.

Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.

Form the mixture into 12 patties about 1.5 centimetres thick.

Heat a large non-stick skillet over medium heat and add a small amount of vegetable oil (around 1-2 teaspoons).

Fry the patties in batches (don't overcrowd your skillet!) for about 5 minutes per side or until golden brown and completely cooked through.

Enjoy warm with a dollop of sour cream, some more sliced green onions, and some extra cheese, if desired.

Nutrition

• Calories: 156 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Cholesterol: 60 mg
• Sodium: 214 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 8 g