With their crispy golden borders and cheesy middle, these easy potato pancakes are great for breakfast, lunch, or as an appetizer. Serve them with Bacon Wrapped Smokies, Spinach Puffs, and Queso Blanco.
Potato pancakes mashed
Though we’re big fans of pancakes, have you ever tried potato pancakes?
An excellent way to use up leftover mashed potatoes is to make potato pancakes. They feature golden borders, fluffy cores, and a hint of cheese for flavor.
They work well as an accompaniment to baked or mashed potatoes, but I also enjoy them for breakfast in place of hash browns.
Even though we’ve never been big fans of leftovers, we’ll attempt this recipe and make sure to save some for these mashed potato pancakes the following morning.
RECIPES FOR POTATO PANCAKES
Although I prefer not to use garlic in my mashed potatoes, they will still work if that’s all you have.
- COMBINE. Add a little flour, eggs, parsley, and grated cheddar cheese to the mashed potatoes. The pancakes are held together in part by the flour and eggs. Additional flavor is added by adding the cheese and parsley. Combine all of the ingredients.
- SEASON. For taste, I usually add a small pinch of salt and pepper, but the amount you add will depend on how much seasoning you used on the mashed potatoes.
- FORM. I like to use a large cookie or ice cream scoop to scoop out the batter into patties, about 3 to 4 teaspoons of batter per potato pancake. Using your palms, flatten the patties until they are about 1/3 and 1/2 inch thick.
- FRY. Next, cook in a sizable skillet or on a griddle until golden brown on both sides.
Read Also: Quinoa in a Healthy, High-Protein Egg Scramble Recipe
ADVICE + STORING DETAILS
I prefer to top them with the same mixture of toppings that I top baked potatoes with:
- green onion
- bacon bits
- sour cream
- and more cheese!
Tightly wrap in aluminum foil and store in a freezer-safe Ziploc bag to freeze. Put in the freezer and keep for a maximum of three months. For instructions on reheating frozen pancakes, see the notes above.
In the oven, REHEAT. Set the oven to 350 degrees (or 400 degrees for frozen potato pancakes) to do that. After setting a baking rack on a baking sheet, bake for approximately five minutes (ten minutes if using frozen potato pancakes).
POTATO PANCAKES RECIPES
Ingredients
- 3 cups of mashed potatoes
- 2 big eggs
- 1/2 cup of all-purpose flour
- 1/2 cup of shredded cheddar cheese
- 1 tsp of dehydrated parsley
- Add salt and pepper to taste
- vegetable oil for frying
Instructions
- Set a large griddle or frying pan over medium heat.
- To make working with potatoes simpler, if they are cold out of the refrigerator, I suggest warming them up a little and mashing them again, or beating them with an electric mixer.
- Combine the mashed potatoes, eggs, flour, cheese, parsley, salt, and pepper in a big basin.
- Mix the components thoroughly
- Lightly grease the skillet or frying pan.
- Shape the dough into patties, each containing about 1/4 cup of batter. Using your palms, flatten the patties.
- Fry for three to five minutes on one side, then turn and continue to fry for another three minutes on the other side.
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