If you’re like the average American family, you likely have leftovers from your Thanksgiving feast.

In my household, I always make too many servings of mashed potatoes in case there’s a guest or two looking to pack in some extra carbs enveloped in butter, cream cheese, milk and cream to stock up for the winter.

I also had some leftover spinach and mushroom from my salad so I was inspired use them all for my morning after breakfast.

I decided to take a stab at potato pancakes. I’ve never made them before and was envisioning them tasting a bit more like hash browns but truthfully, they taste like pancakes. Since they were my first batch, the pancakes definitely look homemade but are still actually quite good.

POTATO PANCAKES (makes 8-10 servings)

8 heaping tablespoons of mashed potatoes

1 cup of all-purpose flour

1/2 onion, finely chopped

1/2 container of chives, finely chopped (probably should have used the whole thing to add a bit more savory flavor)

Black pepper

Dill weed

2 tablespoons of butter, melted

2 eggs, scrambled

1. Place the leftover mashed potatoes in a large bowl and combine with the flour and eggs, mixing it up until the consistency thickens, adding more flour if necessary for it to look like a pancake batter.

2. Add the rest of the ingredients until they’re evenly mixed into the batter.

3. Set the stove to high, add butter to the griddle and let it melt, coating the entire surface of the pan.

4. Leave the stove on high and use your hands to mold the potatoes into a small round ball and place onto the hot griddle.

5. Flatten the potatoes with the back of the spatula. (This is a step I omitted because I didn’t know any better. The outsides were crisp while the insides were thick and creamy. If that’s more your speed, leave them round and doughy.)

6. Flip to crisp up the other side and flatten if desired.

7. Depending on the number of pancakes and the strength of your range, the pancakes should be cooked in about 10-15 minutes.

8. If you have it, you can add a small dollop of sour cream and cut up a bit more dill as a garnish.

I also wanted an egg dish of some sort so I grabbed my eggs, spinach and mushrooms and got to work.

SPINACH AND MUSHROOM EGG SCRAMBLE (6-8 servings)

1-2 handfuls of spinach

3-5 mushrooms

1 tablespoon of butter

1-2 handfuls of shredded cheese

12 eggs, scrambled

1. If you have a food processor, I like to throw in the spinach and mushrooms and give them a fine chop to make them uniform while they cook.

2. I set the stove on high and melt the butter onto a pan, swirling it around, coating the entire surface.

3. I leave the stove on high as I pour the egg batter.

4. As the egg starts to cook, I spoon in the spinach and mushroom, adding cheese to the top.

5. You can season with black pepper, oregano and rosemary if it strikes your fancy.

6. I use the spatula to mix up the egg scramble until it’s fully cooked.

7. Depending on the range, it should take 10 minutes to finish.

If all the prep work is done prior to cooking, you should be able to cook both dishes at once.

Since there’s only two of us, we will be having these pre-made breakfast treats for days giving ourselves Thanksgiving leftovers for both breakfast and dinner. Two for one! Enjoy!!

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