With Thanksgiving just a few days away, I'm still not sure what all I'll be making this year. My menu changes from year to year. Well, mostly just the side dishes, because there are a few recurring dishes that make an appearance at our Thanksgiving table each year; roast chicken instead of turkey (because turkeys are hard to come by in Small Town, Mexico), pumpkin pie, Cajeta Pecan Pie, and of course, mashed potatoes. Lots and lots of fluffy, buttery mashed potatoes. Hubby, the kiddies, and I all love mashed potatoes, so I always make sure to make extra, because the leftovers can be used to create some of my family's favorite dishes like Potato Enchiladas and Tacos Dorados de Papa (fried potato tacos).
But when I was a little girl, the one thing I looked forward to most was the day after Thanksgiving breakfast, because my grandpa always made Tortitas de Papa (potato patties) with the leftover mashed potatoes. Little golden fried, cheesy potato patties topped with a tomato salsa. I remember sneaking a couple of Tortitas de Papa while Pappy was cooking because I could never wait until he was finished frying all of the potato patties. Then I'd sneak a few more after breakfast, because they were just too good to resist.
What's on the menu in your Cocina for Thanksgiving? And what do you do with the leftovers?
Silver Dollar Potato Patties w/ Tomato-Chipotle Salsa
(Tortitas de Papa)
- 3 large roma tomatoes
- 1 to 2 canned chipotle chilies in adobo sauce
- 2 to 3 cups cold mashed potatoes
- 1 cup of your favorite cheese, shredded (I used manchego)
- 1 large egg, slightly beaten
- 1 cup flour
- 1 teaspoon seasoning salt
In a small saucepan, bring the tomatoes to a boil with 2 cups of water. Remove from heat; let cool to room temperature. Puree the tomatoes with 1 to 2 chipotle chilies in a blender until smooth; season with salt and set aside.
Combine the cold, leftover mashed potatoes with the shredded cheese, stirring to combine well.
Scoop 1/8 cup of mashed potatoes and shape into balls; flatten slightly. Once all of the patties have been formed, refrigerate for about 30 minutes or until very firm.
Break the egg in to a small bowl and beat slightly to break the yolk. Combine the flour and seasoning salt in a separate bowl. Dip each potato patty in the egg, making sure both sides are completely covered.
Transfer the potato patties to the flour, turning to make sure both sides are evenly coated. Gently dust off the excess flour.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the potato patties until golden brown on both sides. The potato patties can be enjoyed plain or topped with leftover cranberry sauce for breakfast, lunch, or dinner.
But my favorite way to eat Tortitas de Papa is topped with the tomato-chipotle salsa. It makes for a delicious breakfast served with a slice of ham and a fried egg.
What do you do with your leftovers? For more Thanksgiving leftovers ideas be sure to check out what my #SundaySupper friends have cooked up for you this week.