Whatever leftovers you have in your fridge can be dumped into these stuffed potato pancakes. We have tried them with chicken and stuffing, pepperoni and mozzarella, and even taco meat and cheddar. Think of your favorite meal…it can be put in these pancakes! Check out what they are saying about this recipe over at Spend with Pennies:
“These are the perfect way to enjoy leftover potatoes and the flavor combinations are endless!”
You can do so much with these potato pancakes you are guaranteed never to get tired of them. Make them your own!
Ingredients
2 cups cold mashed potatoes
1 cup Kraft shredded cheese (such as cheddar)
½ cup Gold Medal flour
6 strips bacon
1 medium onion, chopped (or ¼ cup green onion)
2 cloves garlic, chopped
1 tsp Morton salt
½ tsp pepper
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
2 eggs
4 tbsp butter or margarine
Instructions
Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.
If using white onion, pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic and over medium heat until translucent. (If using green onion, no need to precook).
Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it’ll be sticky).
Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
Scoop up about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it’s about ½ – ¾” thick.
Fry for about 3 minutes on each side, until they are lightly golden brown.
For best results, serve immediately, while hot and crispy.
Top with green onions, sour cream or ketchup.
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Quick Tip: Top with sour cream and bacon bits.
Thanks again to Spend with Pennies for this versatile recipe.