A few months ago we sold our microwave. It took up far too much space on our limited kitchen counters and we rarely used it. The sale was somewhat impulsive, borne out of a fit of clutter aggravation and didn’t entirely take the leftover equation into consideration. Our creative solution has been to completely repurpose our leftovers into new meals, much more appealing than eating lukewarm plates of last night’s dinner. This is a chance to transform!
These mashed potato “pancakes” use about a cup of leftover mashed potatoes along with a cup of finely shredded spinach. If you do not have any leftover mashed potatoes on hand, approximately one large potato cooked and mashed should do the trick. Be sure to allow it to cool as you will be adding an egg to bind the mixture. This side also has the added benefit of being gluten free if you are so inclined.
Spinach Mashed Potato Pancakes
one onion, diced
one cup finely shredded spinach
one cup cold mashed potatoes
4 slices cooked bacon, roughly chopped
hefty dash of salt – remember, bacon is salty
3 to 4 turns of the pepper mill
¼ cup almond flour
- In one bowl mix all the ingredients together.
- Heat oil in a pan on medium heat. Spoon the mixture into the pan when the oil slips easily across the pan. When the edges start to brown and crisp, carefully flip the pancake.
If the pan runs dry, add a touch more oil to the pan to prevent the pancakes from burning on the outside without actually cooking the inside. The pancakes are a tad fragile because of the mashed potatoes, just take care with them while cooking. Once fully cooked they aren’t such babies.
A note: If you would like to see a photo of the pancakes please check out the Pepper Orange Steak post, I plead hunger that I did not take a proper photograph of the pancakes. The only one I had did not make them look that appetizing despite the fact they were – there weren’t any leftover so I could take advantage of morning light!