Mashed Potato Pancakes

Left over mashed potatoes?  Are they doomed to a life of being reheated in the microwave or thrown in the trash after a week or two?  No need!  You can turn yesterday’s mashed potatoes into tomorrow’s tasty side dish!

Potato Pancakes

The amount of potatoes you have left over will dictate the recipe, but here’s the recipe I used for small container (20 oz.) full.  You can adjust the recipe up or down accordingly, and remember, the potatoes were already well seasoned the first time they made an appearance!

Mix together (with a fork) the potatoes, one egg, about ¼ cup (small handful) grated Parmesan cheese, ¼ teaspoon ground black pepper, and a pinch of salt.   (The potatoes I used had already been mixed with some chopped chives, so feel free to add herbs/seasoning, as you like.)
Heat a few tablespoons of olive oil (enough to cover the bottom of a skillet – be generous) over medium heat.  Form the potato mixture into small patties; press them on both sides in Panko breadcrumbs, and sauté (fry) until golden brown on both sides!  (I prepared the pancakes an hour or so before cooking and popped them in the refrigerator, seaparated by wax paper, and that helped them firm up/chill nicely.)  As you make them, you can keep them warm on a parchment lined baking sheet in the oven at 225F.  Enjoy with a dab of sour cream (and a shot of hot sauce, to make them even more special)!

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Sunday Prep Kitchen (and an Easter menu idea!)

Sunday was one of my typical days of prepping all that I brought home from shopping on Saturday, in less than 2 hours!   I didn’t set out for anything in particular as I went shopping, but found many great buys that will make their way to our dinner plates throughout the week ahead.

Sunday Prep

Sunday Prep

I couldn’t walk past 98 cent eggplant or asparagus at 98 cents per pound.  Whenever I find eggplant on sale, I typically make Eggplant Parmesan, but having a tray already in the freezer, I thought about a grilled vegetable pizza and knew I’d be stopping off at the Italian import store for some peppery panceetta and pizza dough.  As I continued my way around the store, the fennel flashed me back to a delicious Italian sausage and fennel sandwich I had a couple of weeks ago on crusty Italian bread.  My mouth literally started watering, so in the cart went the fennel as I headed for the sausage aisle.  Some of the best meals happen when you have no set plan in place!

As I was in the midst of prepping, cooking, and storing, I came across the leftover mashed potatoes from a few nights ago – and they quickly became my go-to potato pancakes.  That was Sunday – and we’ll be sinking our teeth into delicious meals all week long!

What are you having for Easter dinner?  I’ve made a ham for every Easter I can remember, and I just don’t feel like a ham this year.  I started thinking about what to have, and although I’m still thinking, I might use that grilled eggplant in a vegetable lasagna (grilled eggplant, roasted red peppers, and spinach, topped with goat cheese, ricotta cheese, and mozzarella.)  I’m thinking of grilling some chicken basil sausage on the side (for a little Easter je ne sais quoi,) make some garlic bread, a salad – and we’ve got Easter dinner.

Whatever you’re having, you’ll want to make the most delicious Lemon Blueberry Layer Cake for dessert!

Lemon Blueberry CakeI made this for our friend Christine’s birthday on Friday night – and it’s the perfect spring/Easter dessert.  You won’t be disappointed.  Mike came across this recipe a week or so ago (Sally’s Baking Addiction website,) and I’ll be making it again real soon.

Here’s wishing you a week filled with good food and happiness!  Buon appetito!