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Crispy Mashed Potato Pancake Recipe

From Scottsdale, Arizona, Mary Schuster shares her tasty secret for using up leftover mashed potatoes. With just a few basic ingredients, she can fry up this delightful dish for only 20¢ per serving.

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3 Servings
Prep/Total Time: 15 min.

Ingredients

2 cups cold mashed potatoes (prepared with milk and butter)
1 egg, lightly beaten
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 tablespoon Crisco® Light Olive Oil or Canola Oil

Directions

Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate. Yield: 3 servings.

Nutrition Facts: 1 serving (1 each) equals 214 calories, 12 g fat (5 g saturated fat), 88 mg cholesterol, 434 mg sodium, 24 g carbohydrate, 3 g fiber, 5 g protein.

Crispy Mashed Potato Pancake published in Quick Cooking July/August 2001, p47

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