It was just my husband and I for Thanksgiving dinner last night so I made chicken instead of turkey so that we wouldn't be faced with leftovers for the rest of the month. But I did make a ton of mashed potatoes with one thing in mind: potato pancakes for breakfast.
In case you haven't already guessed, breakfast is my favourite meal of the day. I do nothing, go nowhere, without a good breakfast in my tummy.
I made the mashed potatoes with a little cream and butter. This morning all I added was a dollop of plain yogurt and the leaves from a few stalks of fresh thyme, and then finished them off with a pinch of sea salt. Delicious!
Makes 4 pancakes
- 1.5 cups leftover mashed potatoes
- 1/4 cup plain yogurt
- 1/2 tsp fresh thyme leaves
- 1 tsp vegetable oil
- 1 tsp butter
- pinch sea salt
- Combine first 3 ingredients in a medium bowl, stirring well to combine.
- Form 4 pancakes by rolling mixture between palms.
- Heat oil in medium frying pan over medium heat.
- Add butter, shaking pan to evenly coat, and then add pancakes.
- Cook for about 4 minutes per side or until golden brown and bubbling.
- Sprinkle with sea salt and serve with a fried egg, piece of toast, and fruit.