Potato Pancakes



I always have leftover mashed potatoes, so I wanted to try something different like this potato pancake instead of just reheating them. Nice and crispy on the outside and gooey and warm on the inside. These nailed it head on and now I will always make extra mashed potatoes - just so I can have some of these. 
I love potatoes and I am always looking for different ways to cook them up. That is what makes potatoes so great - their versatility.

 Ingredients:
 3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese (I used Monterrey jack, really any cheese will do)
1 eggs
2 Tbs green onions
Vegetable oil for frying
Flour for coating and thickening

1) In a large bowl, stir together the mashed potatoes, cheese, green onion, egg until combined. If the mixture is too runny, add flour. I added about 3-4 Tbs . (It all depends how much butter and milk were in your original potatoes. You can always add an extra egg if it is too dry. )

2) Form into patties into balls about 2-3 Tbs in size.


3) Place about 1/2 cup of flour on a plate and carefully dredge each pancake in the flour. Flatten out the pancake while doing this.
4) Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. Add just enough to coat the bottom of the pan

5) Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.



6) Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Recipe from Just a Taste


           

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