Ever since I was a little kid, I can remember my mom making me potato pancakes from leftover mashed potatoes the morning after Thanksgiving . I looked forward to this almost more than the actual Thanksgiving meal. I would sit at the kitchen counter watching her mix mashed potatoes with egg and then patiently wait for them cook. She usually started to do something else since she’s a woman on the go and I had to remind her about the pancakes so they didn’t burn. The best part of these pancakes was always the ketchup. And I’m talking lots of ketchup. Without ketchup, these pancakes just aren’t the same.
Our family Thanksgiving meal hasn’t changed in…like ever. Every year I try to introduce a new recipe I see in Bon Appetit magazine, and every year we end up sticking with the classics. We have a Thanksgiving tradition and there’s no way we’re changing it now. We eat a Thanksgiving lunch around 1 pm and then watch movies or football while we suffer through food comas. And then we always have seconds or turkey sandwiches for dinner, as if we really need more food. Even though I’d love to try that fancy stuffing recipe or new turkey basting method with my mom, I love how we do Thanksgiving, and I wouldn’t want it any other way.
This year is the second year ever where I will not be home for Thanksgiving. I am headed to Mexico today for ten days and two weddings! Daniel’s sister is getting married this weekend and then one of my best friends who I met in Oaxaca five years ago is getting married next weekend. I can’t wait for the celebrations, but a part of me will also miss our Thanksgiving traditions at home. It’s a good thing I made these potato pancakes before I left so I could at least have a taste of my favorite tradition.
What are some of your favorite family traditions from Thanksgiving? Or any other holiday?
- 4 cups leftover mashed potatoes (mine had skim milk in them)
- 1 egg, whisked
- 1 bunch fresh scallions (about ½ cup chopped)
- salt and pepper, to taste
- cooking oil (you can use the spray on a nonstick skillet if you'd like or more oil if not non-stick)
- ketchup, to serve
- Clean scallions under water, remove the thin outer skin, cut off the tips and chop into small pieces.
- Mix mashed potatoes with egg, chopped scallions, salt and pepper until completely combined.
- Heat cooking oil (or cooking spray) in a large non-stick skillet. Scoop 5 even scoops of the mashed potatoes onto the skillet and flatten the top slightly with the back of a spatula.
- Let cook on low for 5 minutes, flip carefully and cook for another 5 minutes, or until each side is lightly browned and pancakes are sturdy enough to flip.
- Serve hot with ketchup.
- Store in an airtight container for up to 5 days or freeze for longer.