Leftover Mashed Potato Pancakes

No matter how much you plan,
there are inevitably leftovers.
Great for breakfast, brunch,
or as an accompaniment to a main meal,
This mashed Potato Pancakes recipe
features leftover mashed potatoes and veggies.
They’re delicious as is or
topped with applesauce or sour cream.

Ingredients:
3 cups chilled mashed potatoes
2 cups chopped cooked cabbage (or other leftover veggie of choice)
1/2 cup finely shredded carrots or chopped cooked carrots
1/4 cup flour
2 eggs, beaten
1/2 teaspoon thyme
1/4 teaspoon garlic powder
Dash or two of hot pepper sauce, to taste
Salt and pepper, to taste
2 to 4 tablespoons butter or margarine, divided

Directions:
In large bowl, stir together mashed potatoes, cabbage,
carrots, flour, eggs, thyme, garlic powder
and hot pepper sauce until well-blended.
Season to taste with salt and pepper.
Heat about 1 tablespoon butter in large nonstick
skillet or griddle over medium heat.
Drop spoonfuls of batter (about 1/4 cup) into skillet;
flatten with spatula or back of spoon
to create 3- to 4-inch diameter pancake about 1/4-inch thick.
Cook over medium heat about 3 to 4 minutes per side, or until golden.
Add another tablespoon of butter when cooking the other side.
Repeat with remaining batter,
cooking pancakes in about 1 tablespoon of butter per batch or side.