Crispy Mashed Potato & Stuffing Pancakes
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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Breakfast, Brunch, Snack
Cuisine: American
Servings: 12
Calories: 171kcal
- 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
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.
- 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.
Calories: 171kcal | Carbohydrates: 16g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 226mg | Potassium: 201mg | Fiber: 2g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg