Leftover Mashed Potato Pancakes (Paleo/SWYPO Whole30/DF/GF Latkes)

It’s several days after Christmas and my house is full of guests…..and takeout boxes. You see, our visitors have wanted to go out to eat at the local places. It completely makes sense, but has meant that our Christmas leftovers have gone relatively untouched until last night. I made my first batch of Instant Pot Turkey Bone Broth (link here, it turned out awesome!) and this morning woke up with a resolve to repurpose something else of our Christmas leftovers.

Almost immediately, the thought of a “leftover mashed potato pancake” with some eggs on top sounded like a tasty brunch. I decided that since the mashed potatoes I’d made were Whole30, that this recipe woud be too. I hate that the term “pancake” is used because that immediately takes the recipe into SWYPO territory. Not sure what SWYPO is? Click here for the Whole30 explanation of SWYPO.  It’s really a latke, but just to be safe I’d prefer to refer to these as “Paleo” as not to confuse anyone. These leftover mashed potato pancakes are the perfect way to repurose those leftovers!

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Leftover Mashed Potato Pancakes (Latkes) - Paleo/SWYPO Whole30/DF/GF

a tasty way to repurpose leftover mashed potatoes into a delicious side dish for any brunch, lunch, or dinner!

Cuisine

Dairy Free, Paleo

Prep Time

5 minutes

Cook Time

8 minutes

Servings

cakes

Ingredients

• 3 cups leftover mashed potatoes* *if your mashed potatoes aren't paleo, neither will these pancakes be!
• 2 eggs
• 3 tbsp coconut flour almond or tapioca flour would work too
• 1/2 tsp red chili flakes
• 1 green onion, chopped
• salt & pepper
• cooking fat

Cuisine Dairy Free, Paleo Prep Time 5 minutes Cook Time 8 minutes Servings cakes Ingredients 3 cups leftover mashed potatoes* *if your mashed potatoes aren't paleo, neither will these pancakes be! 2 eggs 3 tbsp coconut flour almond or tapioca flour would work too 1/2 tsp red chili flakes 1 green onion, chopped salt & pepper cooking fat

Instructions

1. Put the mashed potatoes into a medium sized bowl. Crack the eggs in and stir in thoroughly.
2. Add in the spices and green onions. Mix to combine.
3. Mix in the coconut (or other alternative) flour one tbsp at a time until a dough can be formed.
4. form a patty/pancake in your hand and pan fry in cooking fat of choice (I used bacon grease) over medium high heat for 4-5mins. Do not touch once placed down - this allows the crust to form nicely.
5. Flip the cakes and cook for an additional 4-5 minutes. Serve immediately. Pairs well with eggs for brunch, or any meat as a side.

   

Recipe Notes

 

Rachel

Rachel is the creator and owner of Fresh Pine Co. and its subsidiaries, including allwavyhair.com = the #1 Web Source for naturally wavy hair information & tips. Rachel received a Breakout New Blogger Scholarship at FinCon 2018. She enjoys writing niche content about budget lifestyle, eco-friendly living, and mental health.