This recipe was born out of leftovers, which is how so many of my meals develop. The key is to start with well-seasoned mashed potatoes that have been waiting to be used up. And, the surprise ingredient is ham to elevate the flavor, which I usually have stored in the freezer so I can easily add it to a quiche, egg burrito, or to zip up my potato pancakes.
- roughly 2 cups mashed potatoes (here's my recipe)
- ½ cup cooked ham, finely chopped
- 1 teaspoon grated onion
- few grinds of freshly ground black pepper
- kosher salt if needed
- 2 tablespoons white rice flour for coating
- extra-virgin olive oil
1. Preheat large and heavy-bottomed pan, like cast iron, over medium heat.
2. In large bowl mix together mashed potatoes, ham, and onion. Taste and add salt and pepper if needed. Shape into 4 pancakes.
3. Dip each pancake in rice flour to lightly coat both sides.
4. Add extra-virgin olive oil to heated pan and then potato pancakes. Cook on each side until golden brown.