Oh man, this weather. It’s 70 degrees one day and freezing the next, and then theres crazy day-long storms in between. Now don’t get me wrong, I love a cool morning that turns into a warm afternoon. It’s one of my favorite parts of fall, but when whole weeks are mood swinging worse than my 3-month-old, it gets a little annoying.
I just want to know whats coming, you know what I mean?
I can prepare that way.
Lately, theres been no such thing as preparing. This kid of ours is adorable, but oh man can he throw you for a loop. He doing great, about to roll over and all that, and then just stops trying. He was doing great with a bottle while I’m at work, now suddenly he won’t have anything to do with it. He’s also started boycotting naps. All this adds up to a very fussy baby and a very tired momma. See, these kids like to make up for not eating during the day by doing it at night when they can have momma all to themselves. This leads to even less sleep for everyone, and around we go again.
It’s just a season, it will pass. I get that, but sometimes I just want a cocktail and a nap.
I can’t have that. I also can’t have cheese, but that’s a whole other thing. So I’m making all the comfort foods instead. Things like these mashed potato pancakes. A wonderful thing to make with leftover mashed potatoes, from that roast chicken dinner I made the night before. I took it easy on myself for this meal, since, you know, the baby was screaming from the time I got home to the time we finally got him to sleep. It was probably 8 o’clock at night and we were starving by then.
Leftover mashed potatoes whipped up with an egg and some flower pan-fried and served. I served them with eggs because what else? We always have eggs these days. The eggs were runny, with a side of chunky spiced tomato chutney, canned from last year and broccoli. We had broccoli because, again, leftovers. Waste not, want not, right?
If your looking for other things to pair them with, then just about anything will work. I’ve had them with all kinds of meat main dishes, with gravy, without. They can be had with breakfast, or for dinner, and are especially good with runny yolks. Any type of mashed potato will work. These even used the skins in them. Skins have all the nutrients anyway.
- 2 cups mashed potatoes (roughly)
- 1 egg
- 1⁄4 cup flour
- salt and pepper to taste
- oil for frying
- Mix mashed potatoes, egg, flour, salt, and pepper together in a medium-sized bowl.
- Preheat skillet and add enough oil to coat well.
- With your hands, form the mixture into patties and place them in the oil. Cook until golden brown, about 2 minutes. Flip and cook until golden brown again.
- Remove from heat and serve immediately.