Leftover Mashed Potato Pancakes

In a large mixing bowl, combine the Bob Evans Original Mashed Potatoes (sponsored) (2 cups), All-Purpose Flour (4 Tbsp), Egg (1), Shredded Cheddar Cheese (1/2 cup), and Scallions (3 Tbsp) until just mixed. It should form into a ball easily and not be too sticky. If it seems dry, add a splash of water. If it seems too sticky, add some more flour.

Flour your hands. Form the mixture into 6-8 patties, sprinkling both sides with more All-Purpose Flour (1/2 cup) as you go, this will help the pancakes crisp up. Add more flour as needed to prevent sticking.

Heat up a frying pan over medium-high heat. Add a generous splash of Vegetable Oil (as needed), at least 3 Tbsp. When the pan is hot, add the patties 2-3 at a time and cook until crispy and golden brown, 3-5 minutes per side. If they are beginning to get too dark, lower the heat. Add more oil as needed.

Transfer to a paper towel-lined tray and sprinkle with Salt (to taste).

Serve warm, garnished with scallions, and with Sour Cream (to taste), and Cranberry Sauce (to taste) on the side.