1. Begin by combining your leftover mashed potatoes, cooked ground meat, shredded cheese, onions, garlic powder, and egg in a large mixing bowl. Use a fork or your hands to mix everything until well combined.
2. Add the flour, along with a pinch of salt and pepper, to the mixture. This will help bind everything together. Remember, you want the mixture to be thick enough to hold its shape, but not too dry.
3. Heat a generous amount of oil in a large skillet over medium heat. If you’re not sure if it’s hot enough, drop a small spoonful of the mixture into the pan; if it sizzles, you’re good to go!
4. Using a spoon, scoop out some of the mixture and form it into a pancake shape. Place it carefully in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Don’t rush this part; let them develop that beautiful crust!
5. Once cooked, transfer them to a paper towel-lined plate to remove excess oil. Repeat until all the mixture is used up, and don’t forget to keep the first batch warm in a low oven if needed.

Making these pancakes is like a little dance in the kitchen, and I often find myself reminiscing about my dad stirring lentils and telling stories as I flip each pancake. It’s those little moments that make cooking so special.