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Easy Potato Pancakes

Potato pancakes are a great way to use up leftover mashed potatoes and (I believe) superior to buttermilk pancakes in all ways!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Brunch
Servings 7 - 9 pancakes

Ingredients
  

  • 2 cups mashed potatoes
  • 4 eggs
  • 1/3 cup fine diced white onion
  • 1/2 cup milk
  • 2/3 cup flour
  • pinch of salt
  • canola oil, ghee or other desired frying oil

Instructions
 

  • Combine all ingredients (except frying oil) in a mixing bowl. Whisk thoroughly to prevent lumps.
  • Heat desired frying oil in a pan over medium-high heat. Use enough to coat the surface of the pan thoroughly.
  • Ladle about 1/4 cup of batter into the hot oil. Cook for 2-3 minutes, flip and cook for another 2-3. Unlike traditional pancakes, these won't produce bubbles to let you know it's time to flip. Keep an eye on them and the time!
  • Repeat with rest of batter, adding oil to the pan as necessary.
  • Serve with apples, applesauce, or butter.
Keyword leftover mashed potatoes, savory vegetarian breakfast, unique pancake recipes