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I’ve been taking some photography courses with Emory University over the last year and this past course met from 6:30 to 9pm on Tuesdays. As you might be thinking right now, 6:30 to 9 covers pretty much the entire span of dinnertime. Sometimes I grab dinner on the way and distract everyone else in class with my munching, but I didn’t have the time to do that before the last class. So instead, I was left trying to cover the not so subtle rumbling of my tummy as the clock approached 7:30, let alone 9:20, which is when we actually ended class. (Note – it is incredibly gracious and admirable of my teacher to want to stay and teach us more than what fits in the allotted time. No aspersions are being cast, except by my tummy.)

On the way home, I was contemplating what to eat for dinner. Often I will take the slacker’s route and pick up a pizza from Avellino’s or go for something along the lines of a scrambled egg sandwich, or possibly cereal for dinner. However, this week I felt like making a real supper. So at almost 10pm I began the dinner process, making chicken, asparagus and mashed potatoes. It was a delicious supper, but I’m not really going to blog about it more extensively that what I just conveyed. The real point of this whole thing is  that I had leftover mashed potatoes in my fridge.

I was driving home from my dad’s house today and was struck by the idea that I should experiment with the mashed potatoes that were taking up a lot of real estate in my “chill box,” as Alton Brown calls it. Last week, when I was in Memphis, one of my meals came with a crispy polenta and so I decided to make a version of that with mashed potatoes. Well, about 40 minutes later I discovered that the potatoes were way too soft to hold a shape like the potenta did, but that they did make excellent little pancakes. And thus the mashed potato pancake was born. So, if you have leftover mashed potatoes sitting in your fridge and you’re wondering how to make them scrumptious again, give these little guys a whirl. It could be great.

As a last thought, what is your favorite way to re-purpose leftovers into a fun, new meal?

 

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1 C Mashed Potatoes (leftovers!)
1 Egg, large, beaten
1 C + 2 Tbsp Parmesan, shredded
1/2 tsp Rosemary, fresh, minced
Salt & Pepper, to taste

 

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Mix together the mashed potatoes, egg, 2 Tbsp parmesan cheese, rosemary, a few grinds of pepper and a pinch of salt.

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Heat a little olive oil in a frying pan and then spoon the mashed potato mixture into the pan (or griddle) to make little pancakes. I used metal cookie cutters to help shape them into nice circles…

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When the pancake looks like it is starting to hold together well, flip it and cook on the other side for a minute or two.

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Then remove the pancake to a plate with the remaining parmesan cheese and coat the pancake with the shredded cheese. Return the pancake to the pan for a brief period; just to crisp up the parmesan cheese.

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Remove the pancake from the pan and set it on a paper towel to drain any extra oil before plating. Top with an egg and any remaining cheese & rosemary and then sit down to enjoy an awesome breakfast, lunch, dinner, snack or whatever. Mashed potato pancakes are any anytime food!

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Mashed Potato Pancakes
 
Recipe By:
Ingredients
  • 1 C Mashed Potatoes (leftovers!)
  • 1 Egg, large, beaten
  • 1 C + 2 Tbsp Parmesan, shredded
  • ½ tsp Rosemary, fresh, minced
  • Salt & Pepper, to taste
Instructions
  1. Mix together the mashed potatoes, egg, 2 Tbsp parmesan cheese, rosemary, a few grinds of pepper and a pinch of salt.
  2. Heat a little olive oil in a frying pan and then spoon the mashed potato mixture into the pan (or griddle) to make little pancakes.
  3. When the pancake looks like it is starting to hold together well, flip it and cook on the other side for a minute or two.
  4. Then remove the pancake to a plate with the remaining parmesan cheese and coat the pancake with the shredded cheese. Return the pancake to the pan for a brief period; just to crisp up the parmesan cheese.
  5. Remove the pancake from the pan and set it on a paper towel to drain any extra oil before plating.
  6. Top with an egg and any remaining cheese & rosemary and then sit down to enjoy an awesome breakfast, lunch, dinner, snack or whatever. Mashed potato pancakes are any anytime food!
 

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