• 3 cups mashed potatoes, chilled
  • 1/2 cup all-purpose flour
  • 1 egg, beaten
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Oil for frying

Leftover mashed potatoes becomes another tasty side dish

Tales of the Dinner Belle

By Brenda Stanley

Part of evolving into a good cook, involves experimentation. When I was young and just learning to cook, I followed recipes faithfully.  I now find myself taking dishes I enjoy and adding things here and there, mainly because I have leftover ingredients and don’t like to waste things.  Sometimes, it works out well and other times- you don’t see them in this column.  One of my favorite examples of this is my potato pancakes.  Leftover mashed potatoes aren’t very good the next day, but with a couple of easy ingredients they can be turned into a crispy, tasty side dish that the whole family loves.  They take only minutes to put together and are so good, I find myself making an extra-large batch of the mashed, just so I’ll be sure to have leftovers the next day.

Belle’s Potato Pancakes

3 cups mashed potatoes, chilled

1/2 cup all-purpose flour

1 egg, beaten

½ teaspoon salt

½ teaspoon pepper

Oil for frying

In a bowl, mix together the potatoes, flour, and egg until smooth.  Heat enough oil to completely cover the bottom of a large, rimmed fry pan.  Scoop the potato mixture by about 1/3 cups and place in the hot oil.  Using a spatula press the mixture flat.  Fry until golden and crispy on each side and then drain on a plate lined with paper towels.  Serve plain or with sour cream.