Ingredients
- 4 cup leftover mashed white potatoes
- 1 cup Gluten-Free All-Purpose Flour
- 1 large egg
- 1/2 cup chopped scallions
- to taste salt and pepper
- as needed ghee or butter
- for frying
Instructions
- Combine all of the ingredients in a large bowl.
- Mix well.
- Melt ghee or butter on low-med heat in a skillet
- Use an ice cream scoop to portion out the pancakes.
- If you don't have one, a 1/2 cup dry measuring cup will work.
- Scoop portioned mashed potatoes into pan, 2 at a time, and flatten with a spatula to desired thickness.
- Cook on each side for 5-6 minutes, or until golden-brown
- Remove from heat and serve immediately with sour cream and chives, if desired.
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