Last week I was watching a video on You Tube and came across a recipe I had completely forgotten about and remember fondly from my childhood, Potato Pancakes! I hadn't had these, as far as I can recall, since the last time my mom made them for me for breakfast and if my memory serves me correctly, that was probably when I was in elementary school!
Potato Pancakes are a great way to use leftover mashed potatoes, and since that is one dish I tend to make enough of to feed an army, I almost always have plenty on hand! And as it happens, I had just made mashed potatoes this past weekend, and so this morning I fried up a batch for breakfast!
These are so good, especially if you like potatoes as a side with your breakfast, which I have always loved! This brought back such fond memories from my childhood, and I'm so happy to have been retintroduced to them, I wanted to share the recipe with you. I looked up several recipes and finally arrived at this one and I don't think I'll change a thing. They tasted just as I remembered!
2 cups leftover mashed potatoes
l large egg
1/3 cup all purpose flour, plus more if needed
1/2 tsp. salt, plus more for sprinkling
1/4 tsp. ground black pepper
Vegetable oil for frying
Sour cream, grated cheese to serve (optional)
In a large bowl, mix together the mashed potatoes, egg, flour, salt and pepper until well combined. The mixture should be moist but not wet; check to see if you can form a small amount into a pattie without it sticking. If the potatoe mixture is too wet, add more flour 1 tbsp. at a time.
Add oil to a large cast iron skillet until it covers the bottom by about 1/4 inch. Heat the oil on medium high (on my oven that is between 6-7), and fry the potato panckes (in batches if necessary) until golden brown and crispy, about 2-3 minutes on each side.
Drain on paper towesl and sprinkle with salt. Serve hot plain or sprinkled with grated cheddar cheese, chopped green onions and dollop of sour cream.
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