Something else to do with Thanksgiving leftovers Mashed potato
pancakes are great with bacon & eggs for breakfast. They also freeze
well (but then, so do mashed potatoes by themselves).

2 cups mashed potatoes
1 large egg
2 Tbs. minced onion (some folks like to add garlic)
1/4 c. flour
milk as needed to thin the mixture
S&P to taste

Combine ingredients in a mixing bowl. Pat into pancakes about 1/4 inch
thick and let them set on a strip of floured waxed paper. The best way
to make these is to have cooked some bacon in a skillet. Drain off most
of the fat then brown the mashed potato pancakes in the remaining hot
grease. Makes 4-6 potato pancakes.

Jill

On Sunday, November 25, 2012 2:48:29 PM UTC-8, jmcquown wrote:


Those are one of my favorite way to use leftover mashed potatoes. We served potato cakes as a breakfast side in the restaurant.

Here's how we made them.

http://hizzoners.com/recipes/breakfa...potato-patties

jmcquown > wrote:

>Something else to do with Thanksgiving leftovers Mashed potato
>pancakes are great with bacon & eggs for breakfast. They also freeze
>well (but then, so do mashed potatoes by themselves).
>
>2 cups mashed potatoes
>1 large egg
>2 Tbs. minced onion (some folks like to add garlic)
>1/4 c. flour
>milk as needed to thin the mixture
>S&P to taste
>
>Combine ingredients in a mixing bowl. Pat into pancakes about 1/4 inch
>thick and let them set on a strip of floured waxed paper. The best way
>to make these is to have cooked some bacon in a skillet. Drain off most
>of the fat then brown the mashed potato pancakes in the remaining hot
>grease. Makes 4-6 potato pancakes.

Mashed potato pancakes are my Moriarity. I loved my moms and know
what they *can* be. But I've failed for years. They always
fall apart. By the time I add enough flour to keep them together
they taste like paste.

So it wasn't a big surprise that today's attempt-- only using mashed
rutabaga and rolling the patties in a walnut/panko mix- was a failure
too. The taste is great-- and I love the texture added by the nuts
and panko. . . but gosh darn it they keep falling apart!

'Milk to thin' ?? My potatoes must be a lot moister than yours--
I'll try those proportions tomorrow, but they look like about what I
use and mine are barely able to be formed.

Jim

ImStillMags > wrote in
:


> Those are one of my favorite way to use leftover mashed potatoes. We
> served potato cakes as a breakfast side in the restaurant.
>
> Here's how we made them.
>
> http://hizzoners.com/recipes/breakfa...potato-patties
>


Looks good, might have to try them :-)

Up till now, I've only ever used potato in patties such as salmon, or tuna.



--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

On 11/25/2012 4:48 PM, jmcquown wrote:
> Something else to do with Thanksgiving leftovers Mashed potato
> pancakes are great with bacon & eggs for breakfast. They also freeze
> well (but then, so do mashed potatoes by themselves).
>
> 2 cups mashed potatoes
> 1 large egg
> 2 Tbs. minced onion (some folks like to add garlic)
> 1/4 c. flour
> milk as needed to thin the mixture
> S&P to taste
>
> Combine ingredients in a mixing bowl. Pat into pancakes about 1/4
> inch thick and let them set on a strip of floured waxed paper. The
> best way to make these is to have cooked some bacon in a skillet.
> Drain off most of the fat then brown the mashed potato pancakes in the
> remaining hot grease. Makes 4-6 potato pancakes.

My mom used to drop them in mounds into the frying pan, then make a
depression and fill it with shredded cheese, which melted as the
pancake browned. We called them potato volcanoes.

On 11/25/2012 6:02 PM, Jim Elbrecht wrote:
> jmcquown > wrote:
>
>> Something else to do with Thanksgiving leftovers Mashed potato
>> pancakes are great with bacon & eggs for breakfast. They also freeze
>> well (but then, so do mashed potatoes by themselves).
>>
>> 2 cups mashed potatoes
>> 1 large egg
>> 2 Tbs. minced onion (some folks like to add garlic)
>> 1/4 c. flour
>> milk as needed to thin the mixture
>> S&P to taste
>>
>> Combine ingredients in a mixing bowl. Pat into pancakes about 1/4 inch
>> thick and let them set on a strip of floured waxed paper. The best way
>> to make these is to have cooked some bacon in a skillet. Drain off most
>> of the fat then brown the mashed potato pancakes in the remaining hot
>> grease. Makes 4-6 potato pancakes.
>
> Mashed potato pancakes are my Moriarity. I loved my moms and know
> what they *can* be. But I've failed for years. They always
> fall apart. By the time I add enough flour to keep them together
> they taste like paste.
>
> So it wasn't a big surprise that today's attempt-- only using mashed
> rutabaga and rolling the patties in a walnut/panko mix- was a failure
> too. The taste is great-- and I love the texture added by the nuts
> and panko. . . but gosh darn it they keep falling apart!
>
> 'Milk to thin' ?? My potatoes must be a lot moister than yours--
> I'll try those proportions tomorrow, but they look like about what I
> use and mine are barely able to be formed.
>
> Jim
>
The milk is only if the potatoes are too thick (if there is such a
thing!). I think I've only ever had to add a little milk once in my life.

Jill

Jill wrote:

>Something else to do with Thanksgiving
> leftovers Mashed potato pancakes are
> great with bacon & eggs for breakfast.
> They also freeze well (but then, so do
> mashed potatoes by themselves).

I've never tried freezing them, and I like leftover mashed potato
patties for breakfast the next day with a couple fried eggs tossed on
top of them ( don't add anything to them) and never had much trouble
with them not holding together, just with the milk, butter, S&P added
when mashed hot, but hubby won't eat them that way.

I think we both prefer potato pancakes made with raw potatoes and they
hold together well. I use 5 medium Russets, shredded and liquid drained
off best as I can. Add 1 small grated onion, S&P to taste, 2 eggs and
1/3 cup flour. They are good reheated in the microwave too. Fry till
brown and crisp on both sides.

Judy

I never had this kind of pancakes in my life..your recipe sounds good..i'll try this in weekends..thanks for share something new!

On 11/27/2012 5:11 AM, goodfood wrote:
> I never had this kind of pancakes in my life..your recipe sounds
> good..i'll try this in weekends..thanks for share something new!
>
>
Mashed potato pancakes are "new?" LOL Leave it to someone from Foodbanter.

Jill

On Tue, 27 Nov 2012 11:28:56 -0500, jmcquown >
wrote:

> On 11/27/2012 5:11 AM, goodfood wrote:
> > I never had this kind of pancakes in my life..your recipe sounds
> > good..i'll try this in weekends..thanks for share something new!
> >
> >
> Mashed potato pancakes are "new?" LOL Leave it to someone from Foodbanter.
>

Not everyone has thought of every little food nuance.

--
Food is an important part of a balanced diet.

On 11/27/2012 1:35 PM, sf wrote:
> On Tue, 27 Nov 2012 11:28:56 -0500, jmcquown >
> wrote:
>
>> On 11/27/2012 5:11 AM, goodfood wrote:
>>> I never had this kind of pancakes in my life..your recipe sounds
>>> good..i'll try this in weekends..thanks for share something new!
>>>
>>>
>> Mashed potato pancakes are "new?" LOL Leave it to someone from Foodbanter.
>>
>
> Not everyone has thought of every little food nuance.
>
Sorry, but mashed potato pancakes aren't a nuance. They're a tradition
in many food cultures.

Jill

On Tue, 27 Nov 2012 13:57:12 -0500, jmcquown >
wrote:

> On 11/27/2012 1:35 PM, sf wrote:
> > On Tue, 27 Nov 2012 11:28:56 -0500, jmcquown >
> > wrote:
> >
> >> On 11/27/2012 5:11 AM, goodfood wrote:
> >>> I never had this kind of pancakes in my life..your recipe sounds
> >>> good..i'll try this in weekends..thanks for share something new!
> >>>
> >>>
> >> Mashed potato pancakes are "new?" LOL Leave it to someone from Foodbanter.
> >>
> >
> > Not everyone has thought of every little food nuance.
> >
> Sorry, but mashed potato pancakes aren't a nuance. They're a tradition
> in many food cultures.
>
So what? It doesn't mean everyone does it and you have to be exposed
to it in order to know about them.

--
Food is an important part of a balanced diet.

Jim Elbrecht > wrote:

>jmcquown > wrote:
>
>>Something else to do with Thanksgiving leftovers Mashed potato
>>pancakes are great with bacon & eggs for breakfast. They also freeze
>>well (but then, so do mashed potatoes by themselves).

-snip-
>>
>>Combine ingredients in a mixing bowl. Pat into pancakes about 1/4 inch
>>thick and let them set on a strip of floured waxed paper.

>> The best way
>>to make these is to have cooked some bacon in a skillet. Drain off most
>>of the fat then brown the mashed potato pancakes in the remaining hot
>>grease. Makes 4-6 potato pancakes.
>
>Mashed potato pancakes are my Moriarity.

Let me re-state that. Mashed potato pancakes *USED* to be my
Moriarity. I have conquered them. I'll have to repeat the
*excellent* results-- but I think the problem all along was technique,
not ingredients.

Patting them and laying out on the flour covered paper is nothing I've
done before. The resting, and the flour coating made all the
difference.

I also used my skillet-- with an 1/8" or so of oil. I used to use my
griddle with just a good coating of oil.

Thanks Jill-- Everyone here agreed that these were the best I've ever
made.

Jim

On Mon, 03 Dec 2012 21:42:06 -0500, Jim Elbrecht >
wrote:

> Jim Elbrecht > wrote:
>
> >jmcquown > wrote:
> >
> >>Something else to do with Thanksgiving leftovers Mashed potato
> >>pancakes are great with bacon & eggs for breakfast. They also freeze
> >>well (but then, so do mashed potatoes by themselves).
>
> -snip-
> >>
> >>Combine ingredients in a mixing bowl. Pat into pancakes about 1/4 inch
> >>thick and let them set on a strip of floured waxed paper.
>
> >> The best way
> >>to make these is to have cooked some bacon in a skillet. Drain off most
> >>of the fat then brown the mashed potato pancakes in the remaining hot
> >>grease. Makes 4-6 potato pancakes.
> >
> >Mashed potato pancakes are my Moriarity.
>
> Let me re-state that. Mashed potato pancakes *USED* to be my
> Moriarity. I have conquered them. I'll have to repeat the
> *excellent* results-- but I think the problem all along was technique,
> not ingredients.
>
> Patting them and laying out on the flour covered paper is nothing I've
> done before. The resting, and the flour coating made all the
> difference.
>
So, mashed potato pancakes don't start with real mashed potatoes
prepared with butter and milk. They are just squashed potato?

Now I'm wondering if that works with latkes too.

> I also used my skillet-- with an 1/8" or so of oil. I used to use my
> griddle with just a good coating of oil.

That's a real eye opener.
>
> Thanks Jill-- Everyone here agreed that these were the best I've ever
> made.
>
"Mashed" potato pancakes are still "eh" in my mind, but I'm all over
latkes, aka: "hash browns". I have no idea why latkes and hash browns
taste so different, but they do.


--
Food is an important part of a balanced diet.