Mashed Potato Pancakes
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____________________________________________