Monday, November 5, 2012

Pumpkin mashed potato pancakes

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Pumpkin mashed potato pancakes (photo: Dorothy Reinhold, Shockingly Delicious)

Mashed potatoes are one of my favorite things on earth.

I love mashed potatoes more than candy. I love mashed potatoes more than puppies. I love mashed potatoes more than my new leopard-print high heeled boots. I love mashed potatoes more than sex.

(Wait, I take that last one back.)

We rarely have leftover mashed potatoes in our house, but when we do I mix them with other delicious ingredients and fry them into pancakes. In this case, I mixed leftover mashed potatoes with caramelized onions, pumpkin puree and crumbled cooked bacon. They didn't last long.

For the record, these are not latkes. I took these pumpkin mashed potato pancakes to a recent meeting of Food Bloggers Los Angeles and my fellow food bloggers kept calling them latkes. Latkes start with shredded raw potatoes. These start with cooked mashed potatoes. Not latkes. But those are good too.

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Pumpkin mashed potato pancakes
Turn leftover mashed potatoes into a stellar side dish by adding caramelized onions, bacon and pumpkin puree.
  • 4 Tablespoons grapeseed or canola oil, divided
  • 1 medium onion, diced
  • 2 cups leftover mashed potatoes
  • 4 slices bacon, cooked and crumbled
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 egg
  • 1/8 teaspoon salt (if your mashed potatoes are heavily salted, you may not need this)
  • freshly ground black pepper
  • 1 cup all-purpose flour
Heat 1 Tablespoon oil in a large nonstick or cast iron skillet. Add the onion and saute about 10 minutes, until the onion is soft and golden brown.In a large bowl, mix together the cooked onions (don't bother washing the skillet), mashed potatoes, bacon, pumpkin puree, egg, salt and pepper. Stir until thoroughly combined. Put the flour into a shallow bowl or on a plate - you'll use this to coat the pancakes before you fry them. Heat another 1 Tablespoon of oil in the skillet. Using your hands, form patties about 4 inches around and 1/2-inch thick. Dip both sides of each patty in the flour - the mixture will be loose, so do this carefully. Lay the pancakes in the frying pan and cook until golden brown on each side. Drain on a plate or platter lined with paper towels. Repeat with remaining batter. You can keep the finished pancakes warm in a 250 degree oven while you cook the rest. Serve hot. These make an excellent side dish for Thanksgiving.
Prep time: Cook time: Total time: Yield: about 12 4-inch pancakes


Dorothy at Shockingly Delicious said...

You could put dirt in those pancakes and they would be good! And I think we need to see a pic of the new leopard boots.

Liz the Chef said...

LOL, Dorothy...Here is a new TG left-over recipe for this cook.

chefjeff1 said...

O.K., I won't call them latkes, although I'm told that these days, you can even add bacon to Matzoh Balls....OY!

jerseygirl137 said...

OMG A girl after my own heart! I love mashed potatoes and these sound just amazing.

Rocky Mountain Woman said...

Maybe a little sour cream on the side? Oh my! Must try!

Forex Latvijā said...

Sour cream is a must!

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