Ingredients:
2 cups leftover mashed potatoes
1 egg, beaten
1 teaspoon onion juice
2 Tablespoons breadcrumbs
2-3 Tablespoons vegetable oil or butter
Instructions:
Skillet Warmth: Begin by warming your choice of butter or vegetable oil in a large skillet over a medium flame, setting the stage for a crispy transformation.
Mix Mastery: In a harmonious blend, whisk together the beaten egg and onion juice. Gradually introduce breadcrumbs, starting with a single tablespoon. Continue to add breadcrumbs until the potato mixture reaches a consistency firm enough to sculpt into a ball roughly the size of a golf ball.
Pancake Formation: Gently press each potato ball into a pancake shape, aiming for a diameter of about 2 inches, and introduce it to the awaiting skillet with care.
Golden Fry: Allow the pancake to fry undisturbed until it achieves a golden brown hue, a process taking about 2-3 minutes. The formation of a crust along the pancake’s edge will signal it’s time to flip.
Second Side Sizzle: With a careful flip, brown the pancake’s other side to golden perfection. Serve immediately to capture the warmth and crispness.
Enjoy: Relish in the crispy exterior and soft, flavorful interior of your Mashed Potato Pancakes, a delightful twist on leftover comfort.