Leftover Mashed Potato Pancakes

I love potatoes. It doesn't matter what form they take. I'm an equal opportunity potato lover—rustic mashed, creamy mashed, scalloped, au gratin, fried, hash browns, baked, boil (and adorned with chives and melted butter), or leftover mashed potato patties. If I'm honest (like now) I will admit that sometimes I make extra mashed potatoes just so I can create these fried potato patties a day or two later.

(Photo Credit: Image by locrifa from Pixabay)

Leftover Mashed Potato Pancakes

Ingredients (makes 6 patties)

• 2 cups leftover mashed potatoes
• 1 large egg
• 2 tablespoons grated Cheddar cheese
• 1/4 cup baking (biscuit) mix (such as Bisquick, Jiffy, etc.)
• 1 tablespoon finely minced parsley
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Mixed and ready to be shaped into patties

Instructions

1. Combine all ingredients in a medium-sized bowl.
2. Scoop up into generous 1/3 cup portions. (I used a baking ring, but this is optional) onto a baking sheet lined with parchment paper. You should be able to get 6 patties from these ingredients).
3. Place in the freezer to chill for 30 minutes.
4. Place 2 tablespoons of olive oil in a large saute pan; heat to medium.
5. Place patties in a preheated pan. Saute on one side until brown, about 5 minutes.
6. Flip and cook an additional 2-3 minutes until browned and heated through.

Shaped in ring mold and ready for a 30-minute chill in the freezer