Thanksgiving Leftovers as Potato Pancakes with Cranberry Syrup

Happy Thanksgiving everybody!!
We hope you are having a wonderful celebration with family and friends today that is filled with warm memory making moments. I love this holiday, because I love taking time to be present and thankful with my loved ones. What makes it even more great? Cooking with my family. I love how it becomes a whole family effort with all of us cooking, talking and laughing in the kitchen. There is something so powerful about having no where else to be and nothing else to do, other than cook with the people you care to most about in life. It is transformative for your mind and spirit…seriously. This is not me being hokey-pokey, but really taking a moment to relish a bit of simplicity in a very busy world. I just love it.

Leftover mashed potatoes, scallions, white cheddar cheese, and some flour

Our family tradition is to soak up as much family time as possible by spending Thanksgiving Day night at my mom’s house, along with my sister and her family, and my grandmother. It’s like a sleepover of 10! I guess we don’t like saying “goodbye.” So, instead of the usual sandwiches like our leftover Thanksgiving Panini, I decided to play with something that could work for breakfast (other than my traditional slice of pumpkin pie). The result? A savory potato pancake loaded with scallions and cheese and topped with a sweet and tart cranberry sauce. Yum!

Adding mashed potatoes to a medium sized mixing bowl
Adding chopped scallions to the mashed potatoes
Adding shredded white cheddar to the mashed potatoes

Chop up the scallions and add them to your leftover mashed potatoes and shredded cheese, along with an egg and 1/2 a cup of flour.
Once all is mixed well, dust your hands with flour before picking up a scoop of the potatoes to form into a patty.

Flour dusted handsMaking a patty with about a 1/2 cup of mashed potatoes

Once you have formed your patty, give it a good dredge in some all-purpose flour. Gluten free all purpose flour or rice flour will work perfectly here. Then, place them in a skillet with hot olive oil.

Dredging the potato patty in flour before frying
Frying the potato pancake in hot olive oil
Gently flipping the potato pancakes in the hot olive oil

While the potato pancakes are frying, use an emulsifier or a blender to make your cranberry sauce. The sweet and savory make for a delightful combination…and a pretty darn creative spin on your Thanksgiving Day leftovers!

Pouring the cranberry syrup over the potato pancakesA plate full of potato pancakes with cranberry syrupMe eating a plate of hot potato pancakes with cranberry syrup

This is one hot plate of comfort. What is it about fried potato? It is just miraculous at making you feel cozy in an instant.
Enjoy your Thanksgiving Day feast today…and look forward to those leftovers!

Thanksgiving Leftover Potato Pancakes with Cranberry Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Breakfast, Brunch, Sauce, Snacks
Cuisine: American, Seasonal, Thanksgiving, Vegetarian
Servings: 4 people
  • 3 cups left over mashed potatoes
  • 1/2 flour for inside batter
  • 1 egg
  • 1 bunch scallions chopped
  • 1 cup sharp cheddar cheese shredded
  • 1 cup flour for coating
  • olive oil for frying
  • 2 cups leftover cranberry sauce
  • 3/4 cup fresh orange juice
  1. Combine the chopped scallions and shredded cheese with the leftover mashed potatoes, egg and 1/2 cup of flour.  Mix well.  

  2. Dust your hands with flour and then make a patty with 1/2 a cup of mashed potato mix.

  3. Fry the patties in olive oil in a medium skillet over medium-high heat.

  4. Make the cranberry syrup by blending your leftover cranberry sauce with the orange juice using an emulsion stick or a blender.

  5. Flip the potato pancakes and cook all the patties until they are golden.  Serve hot with the cranberry syrup.

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