I have never been one to make a good potato pancake. In fact, its been a work in progress for me. However, when I saw this recipe, I had to get my hands on it and turn it into my own. It couldn’t be any easier and any more delicious! Now, the key here is to have left over mashed potatoes. No leftovers? That is okay. I made a few of these up ahead of time, put them in the freezer and set them out in the morning to thaw and fried them up an hour later. It worked like a charm. In fact, you couldn’t tell the difference between the fresh and frozen. I don’t think instant potatoes will work, but hey, you can give it a shot and let me know. You want them to be thick, yet fluffy.
First off, you need a good mashed potato recipe. I typically only share my breakfast, dessert and appetizer recipes, but since you need mashed potatoes, I don’t think my Grandma will mind if I share this family secret.
Mashed Potatoes – feeds 6 generously
5# potatoes, 1 8 oz block of cream cheese, 1 C sour cream, 2 TB butter, 1 tsp. onion powder, and salt and pepper to taste.
Peel potatoes. Boil. Mash potatoes. Whip Potatoes. Add rest of ingredients and whip well again until thick and creamy.
Put in a casserole dish and bake for 30 minutes. ( Keeps up to 2 weeks in refrigerator before baking and freezes well too)
Mashed Potato Pancakes – 12 mini pancakes
3 C mashed potatoes, 2/3 C shredded cheddar cheese, 2 TB chopped onions, 1 egg lightly beaten, 3 TB flour, plus more for dipping, Tsp. garlic powder, vegetable oil(for frying) and sour cream(garnish)
In a large bowl, stir together the mashed potatoes, cheese, onions, egg and 3 TB flour until combined. Roll each portion into a ball and then flatten it into a 1/2″ thick pancake. I kept mine the size of a lid of a can.
In a shallow dish, add enough flour to coat 12 pancakes. Dredge each mashed potato pancake in flour.
Heat vegetable oil in a large saute pan over medium heat. I added enough to coat the bottom of the pan plus some. Fry the pancakes, flipping only once making sure that the get nice and brown on each side. Don’t flip too soon though, otherwise they won’t heat all the way through and they may fall apart. Transfer pancakes to a paper towel lined plate.
Sprinkle with a little Sea salt, a dollop sour cream and chives.
Adapted recipe from justataste.com