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From Cooking for the Week by Morgan, Taggart and Taggart
Nothing more than leftover mashed potatoes, a little flour, an egg, and some bread crumbs, these pancakes fry up beautifully brown and crisp on the outside, while remaining tender on the inside. If your leftover potatoes are watery, drain them. You may need to mix a tablespoon or more of the bread crumbs into the potatoes to firm them up a bit before forming the patties. Serve a crisp Apple and Blue Cheese Salad with Pecans alongside.
2 1/2 cups Classic Mashed Potatoes
With wet hands, form the pancakes into 4 patties about 1 inch thick. They will be very soft. Place the flour, egg, and crumbs in separate small, shallow bowls. Gently dredge each patty on both sides in the flour, then in the egg, and finally in the crumbs.
In a large nonstick skillet, heat the oil. Put the patties in the pan and cook, uncovered, until they are well browned on the bottom, about 10 minutes. Use 2 thin-bladed metal or plastic spatulas to carefully turn them and cook on the second side. Lower heat to medium-low if they appear to be browning too quickly. Slow cooking will produce a thicker crust and ensure that the patties are heated through. Serve hot.