Mashed Potato Pancakes
Mashed potato pancakes, made with left over mashed potatoes, just like grandma used to make. This versatile recipe can be prepared for breakfast the next morning (as a replacement for hash browns), as an appetizer, side dish or a snack.
Heat about 1/4 inch olive oil in a frying pan to medium heat.
Combine all ingredients in a mixing bowl. This will be the consistency of thick pancake batter.
Drop batter into hot oil and fry until golden brown. I prefer smaller pancakes and use about 1/4 cup batter per pancake.
Remove from oil and place on paper towels to remove excess oil.
Serve warm with sour cream and/or apple sauce.