This week’s recipe was created using the leftover Potato Soup recipe from a few weeks ago. We all love recipes but when it comes to leftovers we either love to reheat them or we just throw them away because, as my mother used to say, “I don’t like anything reheated.” This recipe is a quick way to reinvent leftover potato soup. My husband made this recipe for me for breakfast. So, I wanted to share it with you.
Potato Pancake Recipe
Potato soup recipe:
4 large baked potato (Russet) – you will only be used the potato pulp
3 TBSP of green onions (scallions) sliced
1/3 cup butter
1/3 cup all-purpose flour
1/2 tsp Dill (dried)
1/4 tsp salt for the dish
1/4 tsp pepper
4 cups of 2 % milk
1 cup of shredded American cheese
Add the following items to the leftover soup:
1/4 cup of flour
1 tbsp olive oil
Fresh beefsteak tomato
Doll up of sour cream
In a bowl, add the leftover potato soup, then add 1 egg and 1/4 cup of flour. If you want, you can add more salt or another flavoring, but it is not necessary.
Heat the cast iron skillet.
When hot, add olive oil and then add a ladle full of the mix.
Add the beefsteak tomato slices to skillet and saute for a few minutes. Then, place on top of the potato pancakes.
Add the spinach to the hot skillet and saute for a few minutes until wilted. Then, add to the top of the tomato.
Add a dollop of sour cream and serve immediately.
Here is the final product. Doesn’t it look yummy? It is really good and the best part is that we didn’t waste any of the soup.
Here is the recipe to print for your convenience:
I hope this inspires you to create new meals out of leftover recipes. By doing this, it will save you money and reduce the amount of waste you throw away. Happy creating!
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