If your leftover mashed potatoes tend to sit in the fridge until the garbage day cleanout, make them into potato pancakes! They’re a great side dish, and you can serve them with breakfast, lunch, or dinner.
3 cups mashed potatoes
3 Tbsp shredded parmesan cheese
3 Tbsp flour
1 egg, lightly beaten
1/4 tsp onion powder
1 Tbsp chopped fresh parsley
3 Tbsp flour, for dredging
1-2 Tbsp avocado oil
Heat oil a skillet over medium-high heat. Combine all ingredients, except dredging flour and oil. Form into 1.5 inch balls and flatten. Dredge in flour and cook for about 3 minutes on each side, or until golden brown. Drain on a paper towel. We like to serve these with a dollop of sour cream, a squeeze of ketchup, and a splash of hot sauce.
*You can add lots of delicious things to these like chives or bacon or cheddar cheese. Tons of possibilities!