I finally learned how to make potato pancakes from leftover mashed potatoes. Pictured above is one served atop a bed of scrambled eggs for breakfast--delicious, albeit a decidedly monochromatic dish.
Mashed Potato Pancakes
makes about 6
1 cup cold mashed potatoes
1/2 cup all-purpose flour
salt, pepper and granulated garlic, to taste
Combine all ingredients, thinning with a little milk if necessary. Fry in a saucepan over medium heat in melted butter until crispy around the edges.
Note: This makes a stiff batter, into which you can add any number of minced meat, fish or vegetables for a nice fritter. Add milk if you need to thin the batter a bit--too thick and you'll have a gloopy pancake that looks a lot better than it tastes. Make one in the frypan to see if your batter needs to be thinned a bit.