Skip to content

Healthy Holiday Leftovers: Potato Pancakes, Stuffing Frittata and Mexican Flat-a-dilla

December 2, 2011

Time flies, and today we bring you the last in our Flatout Healthy Holidays series.

You can view all the posts at this link. We sincerely hope you’ve enjoyed the fabulous recipes and decorating creations our amazing bloggers have put together! Jennifer of Savor the Thyme is helping us end the campaign on a delicious note with her take on leftovers, not to mention one of the most creative Flatout recipe names to date: the Flat-a-dilla!

The recipe calls for: Flatout Flatbread Wraps in Multi-Grain with Flax

I don’t know about all of you but personally, I look forward to the Thanksgiving Day leftovers. It usually begins late Thanksgiving night, when you are either in your PJ’s or stretchy pants and realize you have room to have a second helping of dinner.

However, by Friday afternoon, the last thing you want is the same reheated Turkey and fixings. I hope you find these ideas inspiring and yummy!


Leftover Mashed Potato Pancakes Recipe (Yield = 4 pancakes)


  • 2 tablespoons grapeseed or vegetable oil
  • ~2 cups mashed potatoes (consider the horseradish-sour cream recipe)
  • 1 egg
  • 1/3 cup whole wheat or AP flour
  • 1/2 teaspoon garlic powder
  • 3 to 4 chives, minced
  • Salt and pepper to taste
  • Gravy (or applesauce or light sour cream), optional


Preheat the skillet and oil over medium heat. Mix the mashed potatoes, egg, flour, garlic and chives together in a bowl. Season with salt and pepper to taste. Pour ~1/4 cup of the mashed potato mixture into the pan and allow to cook until brown. Flip the pancakes and brown the remaining side. Heat up the gravy and drizzle on top of the pancakes.

Stuffing Frittata (Yield = 6 to 8 slices)


  • Cooking spray
  • 2.5 cups of leftover stuffing
  • 1 cup shredded cheddar cheese (or your favorite cheese)
  • 6 to 8 large eggs
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon chopped fresh herbs
  • 1/4 cup grated Parmesan


Preheat broiler. Spray an ovenproof nonstick skillet with cooking spray and heat over medium heat. Distribute the stuffing in the bottom of the pan and top with the cheddar. Meanwhile, whisk together the egg, milk, salt, pepper and herbs. Pour the egg mixture over the stuffing and cheese. Top with the Parmesan and cook over low heat for 5 to 7 minutes. Transfer the pan to the broiler and broil for about 2 minutes, until the egg is cooked through.

Mexican Flat-a-dilla (Yield = 6 slices)


  • Flatout Flatbread Wraps in Multi-Grain with Flax
  • 1/2 pound turkey breast meat, sliced or chopped
  • 2 tablespoons black beans, rinsed and drained
  • 1 tablespoon minced red onion
  • 2 teaspoons diced green chilies
  • 1 tablespoon chopped cilantro
  • 1/3 cup shredded hot pepper jack cheese
  • Chili powder, optional
  • Sour cream optional


Preheat large non-stick skillet or indoor grill to medium. Place one wrap in the skillet/grill and layer all of the ingredients from the turkey to the chili powder on top of each other. Place the remaining wrap on top and close the lid to the grill if applicable. Heat long enough for the cheese to melt and the wrap to brown. Remove and allow to cool slightly. Cut into slices and top with sour cream if you wish.


We’d love to hear your fresh perspective!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: