Mashed Potato Pancakes

Have you ever wondered what to do with your favorite leftover mashed potatoes from that fancy roast beef dinner you made last weekend?  I never seem to make just enough for us to eat around here, we always have leftovers.  Usually we eat them with the rest of the leftover meal, but this time the turkey disappeared faster than you could say "Happy New Year!" so I was needing another solution to the leftover potatoes problem.

So this morning, I was wondering what to make for breakfast.  And I thought, "hmm, I wonder if I could figure out a good way to make mashed potato pancakes....?" I have tried these in the past and never managed to do it right without them falling apart all over the place.  BUT, I learned something new today.... a little thing I tried that fixed my problem.  And it is SO simple you'll wonder "OF COURSE!  Why didn't she/I think of that before?!"  So without further ado, a great solution to the "too many potatoes problem" and one that doesn't make a mess either!

Mashed Potato Pancakes

2-3 c leftover mashed potatoes (the least lumpy the better) recipe found here if needed
1/4 c milk
2 eggs
1/4 tsp seasoning salt (optional, can substitute regular salt)
pinch of dried dill (optional)
2 tbsp all purpose flour (this is the secret problem solving ingredient. this way you don't break it or make a mess when flipping)
grated cheese for topping (optional serving suggestion)

(you can also leave out the seasoning salt and dill and just use regular salt for a sweet rather than savory flavor, I just like them this way.)

Mix all of the ingredients together in a medium bowl.  Should come together in about a pancake batter consistency.  Heat skillet to medium high, spray with cooking spray or grease with 1 tbsp olive oil.  Pour batter into skillet and cook just like you would a normal pancake, flipping after the bubbles around the edges  pop and stop forming.  Serve with grated cheese on top or sour cream, whichever you prefer.

Like I said, you can do these with a less savory flavor, by just using regular salt and omitting the dill.  I just like these savory instead of sweet.  If you prefer sweet, just serve with butter and syrup like regular pancakes, or with sour cream and jam.

I am not sure exactly what about the flour makes these work so much better, but I have a hunch it has to do with gluten or something.  They just hold together better and flip more like normal pancakes when you add the flour to the batter.