Turn your leftover mashed potatoes into delicious, savory, crispy pancakes, studded with Cheddar cheese, bacon and chives. Serve with a dollop of sour cream and some additional chives to make it extra-special.
Nutrition per serving may change if servings are adjusted.
3 cups leftover mashed potatoes
½ cup chopped cooked bacon (2 ounces)
½ cup shredded sharp Cheddar cheese
¼ cup chopped fresh chives, plus more for garnish
2 large eggs, lightly beaten
⅓ cup all-purpose flour, plus more if needed
2 tablespoons extra-virgin olive oil, divided
Combine mashed potatoes, bacon, cheese, chives, eggs and ⅓ cup flour in a large bowl. Check the consistency of the mixture. If it is too moist to form a patty, add additional flour, 1 tablespoon at a time. Using about ⅓ cup for each one, form the mixture into 12 3-inch patties.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 patties and cook until browned on one side, 3 to 4 minutes. Flip the patties and continue cooking until golden brown on the second side, about 2 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and remaining patties. Garnish with chives, if desired.
311 calories;17 g fat(7 g sat); 0 g fiber; 26 g carbohydrates; 11 g protein; 26 mcg folate; 92 mg cholesterol; 1 g sugars; 0 g added sugars; 421 IU vitamin A; 1 mg vitamin C; 94 mg calcium; 1 mg iron; 461 mg sodium; 735 mg potassium
Carbohydrate Servings: 1½
Exchanges: 1½ fat, 1½ starch, 1 high-fat protein, ½ medium-fat protein