Mashed potatoes are comfort food in our family so I make a big batch and almost always have leftovers. This is a quick recipe for a savory breakfast dish which pairs nicely with fresh melon and sausage or bacon. Take the potatoes out of the fridge to bring to room temperature while you are having your morning cup of tea or coffee; this will make them easier to mix and cook evenly.
You can switch out finely diced white or yellow onions for the green onions, add diced garlic and use different herbs; I personally like the soft flavor combination of green onions and sage for breakfast.
- 3-4 cups leftover mashed potatoes (or boil and mash 2 russet potatoes and allow to cool to room temperature)
- 2 eggs (whisked in a small bowl)
- 2 tablespoons flour or matzah meal
- 3 tablespoons finely chopped sage
- 2 finely chopped green onions
- Olive or vegetable oil
- Half teaspoon salt; pepper to taste
- Optional: sour cream
- Combine potatoes, eggs, flour and salt and mix until combined.
- Fold in sage and green onions.
- Heat 2 tablespoons of oil in a large pan over medium-high heat.
- Drop 1/2 cup scoops of potato mixture into hot pan and smush down into half inch round or oval cakes.
- Cook until brown on bottom, flip and add another tablespoon of oil if needed.
- Cook until brown on second side.
- Remove to foil-lined cookie sheet and place in warm oven and repeat cooking of cakes until all potato mixture has been used.
- Serve with a dollop of sour cream.
Makes 6-8 potato pancakes, depending on size.