Even with the unexpected guests, our refrigerator is packed with food. We’ll be eating leftovers all week. Friday lunch (after surviving the horror of Black Friday as a retail employee) was potato pancakes, as I still couldn’t quite look at turkey after two full Thanksgiving dinners in two days. Bonus, these pancakes were super quick, meaning I could nap even sooner!
|Potato Pancakes & Eggs with Cranberry Sauce|
Mashed Potato Pancakes
- – 1 c. mashed potatoes
- – 1 egg, lightly beaten
- – 3-4 Tbsp gluten free flour (I used a bit of Pam’s Pancake Baking mix. These pancakes are very forgiving)
- -Optional add-ins of your choice (I added a few tablespoons of parmesan cheese and some chopped chives)
Heat a nonstick skillet over medium heat. Lightly grease the hot skillet and spoon in potato mixture, pressing down lightly until the mixture spreads to 4-5 inches across. Allow pancake to cook for about 2 minutes, or until bottom is set (you should be able to feel when you try to put your spatula underneath whether it is set or not). Carefully flip to other side and allow to cook for 1-2 more minutes. Serve hot with eggs, and/or bacon, sausage, or turkey (if you can bear to eat another bite!)