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


           

Comments

Post a Comment

Popular posts from this blog

Tiger Stripe Brownies

Image
These take me way back to my childhood when I used to get together with my best friends and we would make these, watch movies, then scarf them all down.  For me there is nothing better than a warm dessert topped with ice cream. And these hit the spot. A warm brownie with swirls of peanut butter. I've been making these for over 10 years, so you know they must be good! Ingredients: 1/3 cup chocolate chips  1 Tbs butter 1/3 cup peanut butter 2 Tbs vegetable oil 1/2 cup brown sugar 1/2 sugar 2 eggs 1 1/2 tsp vanilla extract 3/4 cup flour 1/4 tsp salt Directions: 1) Preheat oven to 325, and grease an 8x8 baking dish 2) Melt chocolate and butter in a microwave safe dish, until melted, stirring every 30 sec. (about 1-2 min) 3) In a separate bowl, beat peanut butter and oil for 1 min 4) Add sugars and beat until mixed. 5) Add eggs one at a time until combined.  6) Add vanilla, flour and salt 7) Take 1/3 cup of the mixture and ad...
Read more

Gumbo

Ingredients: 1/2 cup oil 1/2 cup flour 1/2 big onion 2 celery sticks 1 green bell pepper 3 small red bird chicken breasts 1/2 lbs smoked sausage (blue label)  5 cloves garlic cajun seasoning 2 cans (14.5oz) chicken broth 1/3 cup water 2 bay leaves Directions: 1. cook veggies for 7-10 min, remove from pot, cook chicken and set aside. In same pot start the roux. scrape up the brown bits. Cook roux for 15-20 min until dark brown. 2. Add in veggies and sausage and cook for 5 more min. Add in the last 5 ingredients and let simmer for 15 more min. Add in chicken before serving. Serve with rice. Made 3 adult servings and 1 small Quinn serving. I gave her 1/4 of the sausage on the side and she ate all that. Made 1/2 cup rice and that was perfect as we used smaller servings. I loosely followed WhinnyHayes recipe from TikTok. Video on 2/13/24.
Read more

Curry Chicken in the Crockpot

Image
I love Indian food. I have tried numerous recipes at home trying to replicate the wonderful flavors that come from the authentic restaurants - no such luck. This recipe comes pretty darn close though. I think the simmering in the crock pot helps bring the spices out and hide the tomato taste. I like it spicy so I added cayenne and red pepper flakes - you can always omit these or lower these if you don't want the spice. Ingredients: 1.5 lb chicken, diced 1 can (28 oz) diced tomatoes 1 large onion, diced (or 2 small) 3 garlic cloves 3 TBS butter 2 TBS ginger 1 cup chicken broth 1/4 cup peanut butter (or almond butter) 1/4 cup diced cilantro 1 cup sour cream Spice mix: 1/2 tsp cayenne pepper 1/4 tsp red pepper flakes 1 tsp salt 1/2 tsp pepper 2 TBS brown sugar 1 tsp ground coriander 1 tsp turmeric 3/4 tsp cinnamon 1 tsp ground cumin 1/2 tsp garam marsala 2 tsp chili powder Directions: 1. In slow cooker, combine tomatoes, onions, garlic, butter, ginger, and ...
Read more