Sunday, November 23, 2014

Thanksgiving Leftovers #SundaySupper...Featuring Italian Mashed Potato Pancakes

I think I'm in denial that Thanksgiving is less than a week my mind, we just celebrated Halloween! However, the calendar definitely tells me otherwise. We're headed home to Houston to spend the long holiday weekend with our families, which is always a good time. Thanksgiving is all about time spent with family and friends...and enjoying lots of good food! If you're like us, we end up with lots of turkey and other dishes left after the big feast. A big plate of Thanksgiving leftovers is great...but they get a little tired after a meal or two. Today, the #SundaySupper group is sharing fantastic recipe ideas to repurpose those Thanksgiving leftovers into tasty treats! Our hostess is Jennie from The Messy Baker Blog

For many people, leftover mashed potatoes are a particular challenge. But...they don't have to be! My tasty Italian Mashed Potato Pancakes transform leftover plain mashed potatoes into a savory Italian delight. Mashed potatoes are the base for these savory pancakes. They're flavored with pancetta, mozzarella cheese, and Italian herbs. After being pan-fried to crispy perfection, they're topped with a homemade quick-cook tomato sauce and Asiago cheese. These versatile potato pancakes can be a side dish, light lunch...or even paired with eggs for a hearty weekend brunch. 

Italian Mashed Potato Pancakes
a Weekend Gourmet Original
Ingredients (makes four large pancakes):
  • 2 cups cold leftover mashed potatoes
  • 1 cup shredded mozzarella
  • 2 ounces cooked diced pancetta
  • 2 cloves garlic, grated
  • 1 tbs. chopped parsley
  • 1 tbs. chopped basil
  • 1/3 cup grated parmesan [NOTE: I used a parmesan blend flavored with red pepper flakes]
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1 cup Asiago cheese
  • 1 tbs. olive oil
  • 1 tbs. butter
For the tomato sauce:
  • 2 ounces diced pancetta
  • 1/2 white onion, chopped
  • 2 garlic cloves, minced or grated
  • 14-ounce can crushed tomatoes
  • 1/2 cup red wine
  • 1 tbs. chopped fresh basil
  • 1 tbs. chopped Italian parsley
  • 1/2 tsp. crushed red pepper flakes
  • Salt & pepper to taste
To coat the pancakes:
  • 1 cup all-purpose flour
  • 1/2 cup grated parmesan
Step 1: Make the tomato sauce by adding the diced pancetta to a large non-stick skillet. Cook over med-high heat, until the pancetta is cooked. Remove half of the pancetta and reserve. Add the onion and garlic and cook 3-4 minutes, until the onion is translucent. Add the tomatoes, red wine, basil, parsley, red pepper flakes, and salt & pepper. Cook to combine and bring to a boil. Reduce heat and simmer for 30 minutes, until the sauce has reduced and thickened.
Step 2: To make the potato pancakes, add the mashed potatoes, mozzarella, parmesan, reserved pancetta, parsley, garlic, basil, flour, and egg. Using pristinely clean hands, throughly combine the ingredients. Shape the mixture into four large (or 6 smaller) pancakes. Add the coating ingredients to a shallow bowl. Dredge each potato pancake in the seasoned flour.
Step 3: Heat the butter and olive oil in a large non-stick skillet over medium heat. When the oil mixture is bubbly and the skillet is hot, carefully add the pancakes. Cook for approximately 5 minutes, until the pancakes are crusty and golden. Use a pair of spatulas to carefully flip the potato pancakes over. They're pretty fragile, so don't panic if they fall apart -- simply push them back into a round with the spatula.
Step 4: Cook the pancakes an additional 5 minutes, until the other side is crusty and golden brown. Flip twice more, cooking an additional 2-3 minutes per side. You want both sides of the cake to be crispy and dark golden brown. Carefully transfer 1-2 pancakes to a plate. Spoon some of the tomato sauce on top, then sprinkle with shredded Asiago cheese.
These savory pancakes turn leftover mashed potatoes into a delicious Italian dish! They're crispy on the outside, but remain perfectly creamy on the inside. Each bite contains a bit of melted mozzarella and a subtle basil flavor. With pancetta in both the pancakes and the hearty tomato sauce, each bite has a smoky background flavor. The sprinkle Asiago on top takes the entire dish over the top. If you find yourself with a mountain of leftover mashed potatoes next weekend, I hope you'll give these flavorful potato pancakes a try!

While you're at it? Check out all of the fabulous Thanksgiving Leftover recipes the #SundaySupper bloggers are sharing today! They're sharing ideas for revamping leftover turkey, stuffing/dressing, cranberry sauce, and other side dishes. There's sure to be something that you'll want to try out during the post-Thanksgiving weekend! 

Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauce'd Corn Bread Muffins by Rhubarb and Honey

Main Dish:
Leftover Pie by Jane's Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy's Recipes and Writings

Side Dishes:
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma's Meals
Cheesy JalapeƱo Potato Cakes by Bobbi's Cozy Kitchen

Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy's Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee's Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers

Condiments & Sauces:
Cranberry Vinaigrette by Nosh My Way
Leftover White Wine Syrup by Food Lust People Love
DIY Yellow Mustard by The Texan New Yorker

Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D's Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian

Cocktails & Drinks:
Cranberry Orange Crush by The Messy Baker
Cranberry Bellini by A Kitchen Hoor's Adventures

SSbadge-150x150Be sure to join the #SundaySupper conversation on Twitter today!We tweet throughout the day and share recipes from all over the world. Our weekly Twitter chat starts at 7 p.m. ET/6 p.m. CT. Simply follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, please visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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