Loaded potato pancakes

     A few days ago, I cooked thanksgiving dinner for 350 people.  Today, I had to start dealing with the left-overs.  As I stood there trying to decide how I could turn these leftovers into something delicious that people would actually want to buy; I began thinking of the potato pancakes my mom used to make with leftover mashed potatoes.  Then, I had an epiphany!  Everyone loves loaded potato skins, why not loaded potato pancakes?  I tried a few, gave out a few samples, and finally heard what I was looking for, "These are delicious."  And, delicious they were!  So, enjoy these with your left over mashed potatoes later this week.

Loaded potato pancakes

2 cups left over, room temp, mashed potatoes
2 eggs
1/4 cup flour (may need a little more)
1/2 cup bacon crumbles
1/2 cup shredded cheddar cheese
1/4 cup chives
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste

Mix all ingredients well.  If the mixture does not seem stiff enough, add a little more flour.  It will depend on how dry the potatoes were in the first place.
Heat a skillet on medium, add enough oil to cover the bottom, drop by 1/4 cup into skillet, press down a little to form a pancake.  Allow to cook a few minutes until browned on the bottom and flip.
I served them with sour cream and a sprinkle of chives.