3 cups chilled mashed potatoes
2 cups chopped cooked cabbage (or other leftover veggie of choice)
1/2 cup finely shredded carrots or chopped cooked carrots
1/4 cup flour
2 eggs, beaten
1/2 teaspoon fresh thyme
1/4 teaspoon garlic powder
Salt and pepper, to taste
In large bowl, stir together mashed potatoes, cabbage, carrots, flour, eggs, thyme, and garlic powder until well-blended. Season to taste with salt and pepper.
Heat about 1 tablespoon safflower oil in large nonstick skillet or griddle over medium heat. Form cakes (about 1/4 cup) and drop into skillet; flatten with spatula or back of spoon to create 3- to 4-inch diameter pancake about 1/4-inch thick.
Cook over medium heat about 3 to 4 minutes per side, or until golden. (You may need to add another tablespoon of butter when cooking the other side.) Repeat with remaining batter, cooking pancakes in about 1 tablespoon of oil per batch or side. Serve with desired topper and enjoy. Yields 12 to 16 pancakes.
Recipe adapted from https://www.grit.com/departments/mashed-potato-pancakes-recipe