Crispy mashed potato and stuffing pancakes breathe new life into your holiday leftovers with a perfectly done leftover pancake. Make this the day after any holiday feast instead of the same old tired sandwiches.
I am not a person that can eat repeats of the same thing over and over.
That includes my holiday leftovers.
Eating a big turkey dinner once is fine, but I am not a leftover Thanksgiving sandwich person.
Nope. I’ll pass. Thanks.
These crispy mashed potato and stuffing pancakes turn the sad leftover sandwich situation into a delicious remake pancake that I can get behind.
Plus these potato pancakes are incredibly easy to make and get delightfully golden and crispy on the outside making for a texture that is addicting.
Ingredients
To make these you’ll need:
- eggs
- onion
- black pepper
- leftover mashed potatoes
- chopped leftover turkey
- leftover stuffing
- butter
- canola oil
- applesauce for dipping
How to Make
Making these mashed potato pancakes is a snap!
to do it, add the eggs, onion, pepper, potatoes, turkey and stuffing to a large mixing bowl.
Then mix it all together until it is evenly combined.
Once everything is combined, add the butter and oil to a large skillet and melt it over medium high heat.
When the butter has melted, drop roughly 1/3-1/2 cup sized dollops of the potato stuffing mixture into the pan.
Gently flatten the dollops with the bottom of the measuring cup.
You’ll likely be able to fit 3 to 4 in your pan.
Fry the patties for about 2 and a half minutes and then flip them and fry the other side until it’s also golden brown and warmed through.
Transfer the fried pancakes to a plate lined with paper towels.
Repeat this process with the remaining mixture, cooking the rest in batches until all the pancakes are crispy and golden.
Serve with applesauce for dipping and enjoy!
You could also pair them with any leftover cranberry sauce.
Who doesn’t love options when it comes to dipping?
Storing
Store leftover potato pancakes in your fridge for 2-3 days depending on how old your leftovers were in the first place.
Reheat them by cooking them on a skillet until warmed through or laying them on a cookie sheet lined with aluminum foil and warming them in a 350 degree oven until heated through.
Tips and Tricks
- These are somewhat delicate and may fall apart if you don’t use enough butter and oil in your pan.
- If you have a basket air fryer you could also air fry them at 380 for 10 minutes, flipping halfway through.
- You could lightly coat them in breadcrumbs for even crispier pancakes.
Other Leftover Remakes You’ll Love
These crispy mashed potato and stuffing pancakes are one of my favorite ways to use up my holiday leftovers.
Make them this holiday season and enjoy!
Looking for other leftover recipes? Try these:
- Thanksgiving Leftover Egg Rolls with Cranberry Dipping Sauce
- Leftover Turkey Skillet Pot Pie
- Thanksgiving Leftovers Charcutterie Board
If you’ve tried these CRISPY MASHED POTATO AND STUFFING PANCAKES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crispy Mashed Potato & Stuffing Pancakes
Ingredients
- 2 large eggs beaten
- 2 tbsp minced white onion
- 1/4 tsp freshly ground black pepper
- 2 cups leftover mashed potatoes
- 2 cups leftover chopped, cooked turkey
- 2 cups leftover stuffing
- 2 tbsp butter
- 2 tbsp canola oil
- unsweetened applesauce for dipping
Instructions
- To a large mixing bowl, add the eggs, onion, pepper, potatoes, turkey, and stuffing. Mix everything together until evenly combined.
- In a large skillet, add the butter & oil and let it melt over medium high heat.
- When the butter's hot, drop roughly 1/3-1/2 cup sized dollops of the mixture into the pan. Use the bottom of your measuring cup to gently press and flatten them some. You'll probably be able to fit 3-4 at a time, being careful not to overcrowd the pan.
- Fry the patties for 2 - 2 1/2 minutes, or until golden brown, then flip them and fry on the other side until it's also golden brown & heated through.
- Transfer the fried pancakes to a waiting plate lined with paper towels to drain any excess oil.
- Working in batches, repeat until all the mixture's used & all the pancakes have been cooked crisp.
Notes
- These are somewhat delicate and may fall apart if you don't use enough butter and oil in your pan.
- If you have a basket air fryer you could also air fry them at 380 for 10 minutes, flipping halfway through.
- You can also lightly coat them in breadcrumbs for even crispier pancakes.
Nutrition
recipe originally from Taste Of Home
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