Happy Thanksgiving everybody!!
We hope you are having a wonderful celebration with family and friends today that is filled with warm memory making moments. I love this holiday, because I love taking time to be present and thankful with my loved ones. What makes it even more great? Cooking with my family. I love how it becomes a whole family effort with all of us cooking, talking and laughing in the kitchen. There is something so powerful about having no where else to be and nothing else to do, other than cook with the people you care to most about in life. It is transformative for your mind and spirit…seriously. This is not me being hokey-pokey, but really taking a moment to relish a bit of simplicity in a very busy world. I just love it.
Our family tradition is to soak up as much family time as possible by spending Thanksgiving Day night at my mom’s house, along with my sister and her family, and my grandmother. It’s like a sleepover of 10! I guess we don’t like saying “goodbye.” So, instead of the usual sandwiches like our leftover Thanksgiving Panini, I decided to play with something that could work for breakfast (other than my traditional slice of pumpkin pie). The result? A savory potato pancake loaded with scallions and cheese and topped with a sweet and tart cranberry sauce. Yum!
Chop up the scallions and add them to your leftover mashed potatoes and shredded cheese, along with an egg and 1/2 a cup of flour.
Once all is mixed well, dust your hands with flour before picking up a scoop of the potatoes to form into a patty.
Once you have formed your patty, give it a good dredge in some all-purpose flour. Gluten free all purpose flour or rice flour will work perfectly here. Then, place them in a skillet with hot olive oil.
While the potato pancakes are frying, use an emulsifier or a blender to make your cranberry sauce. The sweet and savory make for a delightful combination…and a pretty darn creative spin on your Thanksgiving Day leftovers!
This is one hot plate of comfort. What is it about fried potato? It is just miraculous at making you feel cozy in an instant.
Enjoy your Thanksgiving Day feast today…and look forward to those leftovers!
- 3 cups left over mashed potatoes
- 1/2 flour for inside batter
- 1 egg
- 1 bunch scallions chopped
- 1 cup sharp cheddar cheese shredded
- 1 cup flour for coating
- olive oil for frying
- 2 cups leftover cranberry sauce
- 3/4 cup fresh orange juice
Combine the chopped scallions and shredded cheese with the leftover mashed potatoes, egg and 1/2 cup of flour. Mix well.
Dust your hands with flour and then make a patty with 1/2 a cup of mashed potato mix.
Fry the patties in olive oil in a medium skillet over medium-high heat.
Make the cranberry syrup by blending your leftover cranberry sauce with the orange juice using an emulsion stick or a blender.
Flip the potato pancakes and cook all the patties until they are golden. Serve hot with the cranberry syrup.