Sunday night and the refrigerator is a jumbled mess of leftovers. Just a cup of this or a bowl of that, one sausage link– all the little bits that are apparently only visible when I open the refrigerator and immediately disappear if anyone else goes hunting for a snack. I guess it’s time for a Sunday night buffet- well a buffet where I get in line for you and decide who gets what.
But even on leftover night I like to mix it up a bit- I really do hate to eat the same thing for dinner two nights in a row. So what am I going to do with the mashed potatoes left over from last night’s dinner? And then there is the small problem of there being no veggies in the fridge, okay there is half a cabbage and some parsley. But wait! The brussel sprout plants in the garden that never sprouted sprouts are still alive and available for pruning. But really any winter green would be delicious- kale, chard, spinach. Hello simple yum I think I found you. Mashed potato pancakes.
- 1 1/2 cups mashed potatoes
- 1 cup thinly chopped brussel sprout or other greens
- 1-3 cloves garlic finely chopped
- 3 TBS goat cheese
- 2/3 cup or so grated parmesan or romano cheese-divided
- 2 tbs evoo for frying
Throughly combine first four ingredients and half of the grated cheese in a bowl large enough to get your hands into without getting potato bits all over the counter.
Form the mixture into about eight patties and coat with the remaining grated cheese.
Pre-heat a medium frying pan or cast iron skillet on medium.
Add evoo to pan and swirl.
Fry up the patties four and a time, about four minutes a side. The secret to not having them fall apart is to leave plenty of room in the pan to get the spatula in and to not mess with them until they are good and brown and ready to flip. The less you mess the less the mess.
Can be held in a 275F oven for up to 30 minutes until ready to serve
Best served hot.