I think it’s been a while since I last shared a recipe. Tonight I had some leftover mashed potatoes and I decided to make potato pancakes. Usually my default is bubble and squeak, but I didn’t have any leftover cooked vegetables. Really, there isn’t much skill required to make these little savory cakes. I make these every once and a while, especially if I have cheese that needs using up. Here’s my recipe. Please feel free to alter it any old way you wish.
2 cups leftover mashed potatoes, cold
1 egg yolk
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
1/4 cup shredded cheddar cheese (or whatever you have on hand)
1 tsp onion powder or 2 tbsp fresh chopped chives
oil for shallow pan frying
all-purpose flour for dusting and handling raw pancakes
Combine all the ingredients except the last two in the list. Mix well. The consistency should be rather stiff, enough to handle without too much stickiness. If the dough is too sticky or wet, add a little more flour. With floured hands form 3-inch patties, about 1/4 inch thick. If frying later, line a plate with floured parchment paper and keep them in the fridge on that. To fry: over medium heat in a nonstick frying pan, heat oil. When the oil is hot enough, begin frying the pancakes in batches. If making many pancakes they can be kept warm in an oven. Serve with ketchup and / or sour cream. Makes approximately 5 3-inch potato pancakes.
This recipe is not for people who wish to lose weight or need to avoid fattening foods. Just imagine: mashed potatoes have butter and if you’re the type of person who prefers to use cream instead of milk for mashing potatoes, well, there’s all that fat. Then, we’ve just added cheese and fried this lovely mix. Generally speaking, we’re frying some carbohydrate-rich mass of fat in more fat. If eaten with sour cream, well, there’s more. I usually only eat one and have a salad on the side. Any remaining pancakes heat up well in a 350 F oven.