Potato Pancakes [RECIPE]
November 21, 2015 Leave a comment
Did you make up a huge batch of mashed potatoes to go with your favorite fall feast? If you find that you’re left with extras afterward, don’t toss them out! Save them and use them to make these potato pancakes for breakfast instead. They’re so delicious you may find yourself intentionally making heaps of potatoes in the future, just so you’ll have enough leftovers to fry these up again. Drizzled with ketchup, sour cream, or salsa, they’re the perfect substitute for hash browns and taste yummy alongside scrambled eggs or a hefty omelet.
PREP: 5 minutes
COOK: 30 minutes
- 3 cups refrigerated mashed potatoes
- 2/3 cup shredded cheddar cheese
- 1/4 cup diced onion
- 1 egg, beaten
- 3 tablespoons plus 1/2 cup all-purpose flour
- Safflower oil for pan-frying
- Kosher salt
- Ketchup, sour cream or salsa for garnish (optional)
- In a large bowl, combine potatoes, cheese, onion, egg and 3 tablespoons flour. Using your hands, roll mixture into 12 balls, about 1/4 cup each, then flatten each ball into a 1/2-inch thick pancake.
- Heat 2 to 3 tablespoons oil in a cast iron pan over medium-high heat.
- Dredge each pancake in the remaining 1/2 cup flour.
- Once oil shimmers, fry pancakes in batches, about 3 to 4 minutes per side. Be careful not to overcrowd the pan. Pancakes are ready to flip when they have developed a crispy crust. Remove from heat and set aside on paper towels to drain. Sprinkle generously with salt; serve with your favorite garnish.
TIP: Because leftover mashed potatoes vary by consistency depending on how you prepared them to begin with, you may find that they are either too wet or too dry. If they are too dry, add an extra egg to the mixture. If they’re too wet, add additional flour, one tablespoon at a time, until the mixture holds together when shaping it into balls.
YIELDS: 12 servings
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