Potato Pancakes

Potatoes are the best. My dad used to make mashed potatoes for family dinners and when there were leftovers he would fix potato pancakes for breakfast the next morning. They were some amazing comfort food and one of my favorites. Traditionally, he would use the mashed potatoes, eggs, chopped onion and bread crumbs to make 3-4 inch pancakes. I simply took out the eggs & made mine smaller so they wouldn’t fall apart as easily.

Ingredients:
2-3 c leftover mashed potatoes
1/2 finely chopped yellow or white onion
1 Tbs Fresh parsley if available (it’s not necessary though)
Salt & pepper to taste
Italian bread crumbs
Vegan butter for the pan

Directions:
Just mix the onion, parsley, and salt and pepper in with the potatoes. I added a couple table spoons of bread crumbs in with the potatoes to thicken them up too.

Her your pan and spoon (heaping tablespoon amount) out potato mixture onto a dish with some bread crumbs, slightly flatten & top with more bread crumbs. Met some butter in the pan and fry up on both sides until golden brown.

Take care when flipping the pancakes so they don’t fall apart.

Enjoy!