Ingredients for Holiday Leftovers Potato Pancakes
- Mashed Potatoes
- Brussels Sprout
- 1/2 medium yellow onion, finely chopped
- 3 tablespoons butter
- Kosher Salt
- Fresh Ground Black Pepper
- 1 large egg
- Vegetable Oil
- 1 teaspoon dried parsley
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How to Make Holiday Leftovers Potato Pancakes
- Sauté 1/2 medium yellow onion, finely chopped, in 2 tablespoons of butter in a large skillet over medium heat until softened (about 5 minutes).
- In a large bowl, combine 2 cups of mashed potatoes, 1 cup cooked and chopped cabbage, 1/2 cup mashed turnips, the sautéed onion, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1 large egg, lightly beaten, to the potato mixture and mix well to combine.
- With wet hands, form the mixture into 1/4 cup patties (approximately 6-8 pancakes).
- Heat 2 tablespoons of vegetable oil and 1 tablespoon of butter in the same skillet over medium heat.
- Cook the potato pancakes for 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Sprinkle each pancake with 1 teaspoon of dried parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
16g
Carbs
2g
