We had a lot of leftover mashed potatoes, so I made potato pancakes. To whatever quantity of mashed potatoes you have, add eggs (one at a time) and mix until it is about the consistency of thick pancake batter.

Heat a cast iron skillet and melt some fat (bacon grease is ideal, crisco is ok, a mix of 1/2 butter 1/2 olive oil — not extra virgin! — will do in a pinch). Spoon a glob of the batter on the the skillet and smash it into a 3-inch round pancake, about 1/3 to 1/2 an inch thick. Let cook until one side is brown, then flip and brown the other side. Serve with butter and sour cream.

Mmmm…. so good.