Receta Pumpkin mashed potato pancakes
Ingredients
- 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
Instructions
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.
Details
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: about 12 4-inch pancakes