This is the most innovative way I’ve discovered to use up leftover stuffing. Using frozen hash browns eliminates the only laborious task, shredding the potato. You may want to add additional flavor with herbs or spices (paprika might be good, or onion powder, or black pepper). Adapted from The Nosher.

Ingredients:

 2 cups leftover stuffing

1 large russet potato, peeled, shredded, and stored in cool water (or defrosted frozen hash browns, about 1-1/2 cups)

1 egg, beaten

2 Tbsp fresh herbs (any combination of parsley, dill, chives or sage), finely chopped—dried will do; use about half as much, or to taste

Vegetable oil for frying

Salt, to taste

Sour cream and chopped fresh herbs, to serve (optional)

 Instructions:

1.  Set up a baking sheet lined with a layer of paper towels. In a large saucepan, heat about a cup of vegetable oil over medium heat until a small piece of stuffing sizzles and bubbles when it’s added to the oil.

2. Meanwhile, remove the shredded potatoes from the water, and use a kitchen towel to wring out any excess moisture. (Do the same for your defrosted frozen hash browns.)

3. Combine stuffing, potatoes, egg, and herbs, and blend well to combine. Depending on the moisture level of your leftover stuffing and potatoes, you may need to add a little more egg to make the mixture come together so that you can form the latkes.

4. Use your hands to shape the mixture into latkes (pancakes), approximately 10-12.

5. Fry each latke in oil for about 5 minutes, flipping once, until golden brown and crispy. Remove to the sheet tray, and sprinkle with salt on both sides.

6. Serve warm with sour cream and chopped fresh herbs or green onions if desired.