Place leftover mashed potatoes in a large bowl. Add egg and stir until combined.

Adding 1 tablespoon at a time, add the flour and mix after each addition. Note that depending on how thick or thin your mashed potatoes are, you may need more or less flour. You want the mixture to be thickened but still thin enough for it to spread as you add it to the hot saute pan to be be fried. If your leftover mashed potatoes are particularly thick, consider adding one more egg or a splash of milk to thin the batter out a little bit.

Add 1 tablespoon of oil to a medium saute pan set over medium heat. Using a cookie scoop (about 2-3 tablespoons’ worth of batter), add batter to pan. You can opt to make your potato pancakes smaller or larger: with the recipe as it’s written, I like making 6 pancakes.

Allow the pancakes to lightly fry in the oil, flipping once they’re golden brown. Cook the other side until golden brown as well and remove from the pan.

Serve with fried eggs for a delicious breakfast, or with sour cream and apple sauce for a snack!