I make these very thin so they get super crispy and then top them with sour cream and crumbled fried bacon so they are kind of like loaded baked potatoes but in crispy pancake form. Serious comfort food. I found that it works much better with real potatoes that are mashed versus leftover instant potatoes so if you try it and it's not quite right make sure you use real potatoes for best results. I don't always make mashed from real potatoes but it's worth it if you want to make some extra to make this recipe.
DHARMA June 21, 2014 REVIEW:
We use this as our base recipe but dress it up! Chop and drain well some roasted green chiles, crush some garlic, and add some cumin!
Guest Foodie December 3, 2013 REVIEW:
Very good idea for leftovers! They were a little soft in the middle still but the outside was getting very brown so we ate them. Maybe turning the heat down a little would work better or maybe I made them too thick. Flavor was quite good though. Only made about 4.
Britt October 24, 2013 REVIEW:
I actually make extra mashed everytime just so I can make this recipe. I've also made it into balls and deep fried, works great both ways.
bookworm June 30, 2013 REVIEW:
I had made a big batch of mashed potatoes ahead of time to go with chicken fried steak for 8 people. 3 people cancelled on us so I put the steaks back in the freezer but had all these extra mashed to deal with. Made this recipe the next day and LOVED them! Added a little garlic and finely minced rosemary. It's a good basic recipe that is pretty forgiving and will let you change flavors and such.
Alisa December 26, 2011 REVIEW:
Great way to use leftover mashed potatoes. My husband and I thought a good addition might be a little garlic. I made these for breakfast the day after Christmas this year to use the mass quantities of potatoes we cooked and had leftover.
Trish November 30, 2011 REVIEW:
This was an EXCELLENT way to use up leftover mashed potatoes from my Thanksgiving dinner. I HATE throwing away food, so I'm always looking for clever ways to use things up in the kitchen. I used a gluten-free flour blend in place of regular flour and threw in some chopped chives and parsley that were in my refrigerator. I think the only thing I would change about this recipe is to cut back on the oil. I didn't use a full 1/4 cup, about 3 Tbsp., and this was still quite a bit. If you get your pan hot enough, you should only need 2 Tbsp., or even less, to get the patties browned and heated through. Because these are potatoes and quite porous, they WILL absorb quite a bit of the oil. Mine were a bit heavy on my stomach. Otherwise, perfectly easy snack or cheap meal for any night of the week!