Mashed Potato Pancakes

I adore potato pancakes, even better if they're made of seasoned mashed potatoes. These are a beautiful addition to any breakfast platter, served with sour cream or applesauce or both. They also do wonders for planning what to do with the previous night's leftover mashed potatoes.They also make a flavorful side dish served with almost any meat and gravy entree.

Mashed Potato Pancakes

2 cups chilled mashed potatoes
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup all-purpose flour, for dredging
1 1/2 teaspoons salt
1/4 teaspoon pepper

Divide the mashed potatoes into 8 equal portions then pat into 1/2" patties. Heat the oil *and* butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan, reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes (check befre turning to ensure the crust has formed). Turn and cook the other side until golden brown, about 15 minutes.