Not sure what to do with those leftover mashed potatoes? Potato pancakes, baby. They're fast, easy to make, and a yummy way to eat those leftovers. K loves making these for breakfast.
Recipe
Recipe
2 cups mashed potatoes
1 egg
1/3 cup of flour
salt and pepper to taste
butter for the pan
(1) Beat the egg and combine it with the mashed potatoes. Add the flour and salt and pepper to your taste, and mix until just incorporated.
(2) Heat the frying pan to medium-high. When the pan is hot, add butter.
(3) Pour 1/3 cup of batter into the pan, slightly flattening it with your spatula. Cook each side about 1 minute until golden brown.
You can keep the cakes hot in the oven (atop a cookie sheet or whatever you have handy) at 200°.
Feel like adding a another flavor dimension to your potato pancakes? Consider adding:
1 egg
1/3 cup of flour
salt and pepper to taste
butter for the pan
(1) Beat the egg and combine it with the mashed potatoes. Add the flour and salt and pepper to your taste, and mix until just incorporated.
(2) Heat the frying pan to medium-high. When the pan is hot, add butter.
(3) Pour 1/3 cup of batter into the pan, slightly flattening it with your spatula. Cook each side about 1 minute until golden brown.
You can keep the cakes hot in the oven (atop a cookie sheet or whatever you have handy) at 200°.
Feel like adding a another flavor dimension to your potato pancakes? Consider adding:
- Cheese (grated; add to the batter before frying)
- Scallions (chopped, then sauteed; add to the batter before frying)
- Shallots (diced, then sauteed or caramelized; add to the batter before frying)
- Onions (diced, then sauteed or caramelized; add to the batter before frying)
- Garlic (diced, add to the butter in the pan)
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