This is my recipe for potato pancakes using some leftover Garlic and Herb Mashed Potatoes. They are great for breakfast or brunch the next day and require very little effort! Here's how to make them:
What you'll need:
2 cups leftover Garlic and Herb Mashed Potatoes
2 heaping tbsp flour
1 egg, beaten
1/4 - 1/2 cup cheese, I used Gruyere
Canola oil, as needed
In a bowl, add an egg and beat. Add in mashed potatoes, flour and cheese. Mix well.
Divide the mixture into eighths and roll into balls. Flatten the potato balls with your hands.
Heat canola oil in a skillet over medium heat, about 1/4 inch up the side of the pan. Fry the pancakes in batches, being careful not to crowd them, adding more oil as needed. Let them cook about 3 minutes on each side, or until they are nicely browned.