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.
Combine mashed potatoes, bacon, cheese, chives, eggs and 1/3 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 1/3 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.
1 1/2 fat, 1 1/2 starch, 1 high-fat protein, 1/2 medium-fat protein