Ingredients:
3 cups left over mashed potatoes
One cup shredded cheddar (you could really use any cheese I suppose. I had cheddar leftover from the mac and cheese I made).
2 eggs
Half of a diced onion
Butter
Directions:
Melt about a tablespoon of butter in frying pan. Once melted throw your diced onions in. Once they are gold brown, take off heat and put to the side.
Beat two eggs. Add egg, cheese and onion into mashed potatoes. Mix all the ingredients well.
Heat up another table spoon of butter in the same frying pan. Scoop a heaping tablespoon of the potato mixture into the frying pan. I was able to fit 4 pancakes in my pan. You can make them larger than this I just happen to like them small. Once the mixture is golden brown it's time to flip your pancakes. I like to flip them and than pat down with my spatula to make them flat. Once golden brown on the other side and cooked throughly scoop out into plate and serve with a dollop of sour cream. If you don't use the whole mixture just refrigerate the remaining and use for breakfast tomorrow! This recipe definitely yields a lot of mini pancakes so feel free to adjust to your liking! 
