Thursday, May 7, 2015

Mashed Potato Pancakes

Mashed Potato Pancakes
(12 cakes)


3 cups Chilled Mashed Potatoes
2/3 cup Shredded Cheddar Cheese
2 tbsp. Green Onions, white & green parts (extra for garnish)
1 large Fresh Egg, lightly beaten
3 tbsp. plus ½ cup all-Purpose Flour
3-4 tbsp. Canola Oil
as needed Salt
as needed Sour Cream


In a large bowl, combine mashed potatoes, cheese, onions, egg and the 3 tbsp. of flour (see note).  Using your hands, form mixture into 12 equal balls.  Be sure to compact the balls and then flatten into pancakes ½ inch thick.  Make sure edges of pancakes will hold together before dredging them in the ½ cup of flour remaining.  Lightly shake off excess flour before placing in a large skillet with hot oil over medium heat.  Fry in batches until golden brown and crispy on each side (about 4 minute’s total).  Add more oil as needed to keep bottom of pan coated.  Transfer to a paper towel lined plate and sprinkle with salt.  Place in a 200 degree oven until all are done and ready to serve.  Serve with sour cream and additional chopped green onions.

Note:               If potato mixture is not holding together add an additional egg.  If mixture is too wet, add more flour one tbsp.. at a time.  You want a consistency that holds together well but not too moist so it crisps up.

Ideas for Future Efforts

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