This recipe for mashed potato latkes, or pancakes is one my mom has been using for years! I love turning my leftovers into a full breakfast or lunch! If you don’t have leftover mashed potatoes, trying using left over sweet potato casserole!
2-2.5 cups of mashed potatoes
Splash of milk, if needed
¼ cup Teff, Spelt, or Whole Wheat flour
½ cup of diced onion
½ cup of diced apple
½ tsp. garlic powder
1 tsp. dried parsley
Olive oil or vegetable oil
Green onion, optional
In a large bowl combine the potatoes, eggs and flour. Mix until combined. Add in the onion, apple, garlic powder, parsley, salt, and pepper. Mix together.
In a large skillet, heat a thin layer of oil to medium high heat. Pour ¼ cup of potato mixture into the pan. Cook on both sides under golden brown.
Let cool and top with cranberry sauce, sliced green onion, turkey, and an over-easy egg.
Key Nutrients and tricks
- If the mixture seems too dry, feel free to add an additional egg.
- I also like to eat these plain with Greek yogurt or applesauce.
- This recipe is so versatile! If you have leftover sautéed veggies, feel free to mix them into the potatoes or add in some stuffing!
- If you don’t have potatoes, try using mashed butternut squash, parsnips, or cauliflower.