Cheddar Potato Pancakes

After a couple weeks of finishing up my last semester of undergrad, moving, writing exams, and tying up all my loose ends, I’m finally going to get back to posting with some kind of regularity. So here’s a side dish I made for dinner last week to get us going! It’s no fun to eat the exact same thing for days on end. When you’re cooking just for yourself or for one other person, you’re always stuck with leftovers. This recipe is an easy way to reheat those leftover mashed potatoes into something completely different. Just make sure that you don’t leave any leftover potato pancakes for longer than another day because there is egg in this recipe. This recipe makes roughly 12 pancakes, or 6 servings. As we move into BBQ season, these would be great with some grilled sausages or chicken breasts.

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Ingredients:

  • 3 cups leftover mashed potatoes
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  •  2 green onions, finely chopped
  • 2 tbsp bacon bits (just use the prepackaged ones)
  • 1/3 cup medium cheddar cheese, shredded
  1. Combine the potatoes with the egg, garlic powder, and chili powder. Make sure the egg is thoroughly mixed in. This is what holds the pancake together and helps it get nice and browned.
  2. Stir in the green onion, bacon bits, and cheese.
  3. Heat a non-stick skillet on medium-high heat.
  4. Spoon 1/4 cup of potato mix into the pan for each pancake. Cook for 3-5 minutes per side, or until it’s browned and stays together like a normal pancake.
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