I’m know I’m not alone that I look as forward to Thanksgiving Day leftovers as I do the big meal on that day; maybe even more so. I won’t deny I’ve had several holidays when the effort of getting the meal put together has seen me too tired to really enjoy it. But the next day? Perfect.
One of my favorite dishes that I look forward to for breakfast the next day are potato pancakes. I’ll often make mashed potatoes for the holiday that have a boosted flavor profile, like the Lemon Garlic Mashed Potatoes or what I call my Best Mashed Potatoes. Those don’t need anything added before they are fried. But this year, it was just regular Yukon Gold mashed potatoes because I knew I was going to make giblet gravy and wanted to keep the potato simple. This year I totally indulged myself. A perfect fried egg, these potato pancakes and a side of the yummalicious giblet gravy.
With their crispy exterior and creamy interior they are just about perfect but adding a fried egg and a side of my favorite gravy makes this a spectacular dish for your family; what I think of as the perfect breakfast the day after a holiday. Hurry…go make some now!
Mashed Potato Cakes with Scallions and Parmesan Cheese
A reason to make too many mashed potatoes? Having leftovers for these mashed potato cakes!
- 3 cups mashed potatoes
- 1/4 to 1/2 cup grated Parmesan cheese
- 2 medium scallions (green onions), thinly sliced
- 2 medium garlic cloves, minced
- 1 large egg, lightly beaten
- 1/3 cup all-purpose flour
- 2 Tbsp butter
- Kosher salt
- Place everything but the oil and salt in a medium bowl; stir to combine and set aside.
- Heat half the butter in a large frying pan over medium heat until hot but not browning.
- Drop 3 to 4 (1/3-cup) large spoonfuls of the potato mixture into the pan and spread each into a 3-inch patty
- Fry undisturbed until the bottoms are golden brown, about 4 to 5 minutes. Gently flip the cakes and cook until golden brown on the second side, about 4 to 5 minutes more
- Transfer to a plate; season with with salt and keep warm.
- Repeat with the remaining potato mixture.
- Serve with sour cream or gravy.