What would Thanksgiving leftovers be without potato pancakes? Such an easy way to reinvent mashed potatoes. The pancake is a little crisp on the outside. On the inside, It is warm and slightly cheesy. Bits of cooked onion and texture and sweetness to the potato pancakes. Sour cream is the perfect complement to these. I don't know which I like best . . . mashed potatoes or the potato pancakes made from the leftovers. I love these things served with sour cream. ENJOY!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Vegetables Yield: 6 Servings
Ingredients :
- 4 - cups leftover mashed potatoes
- 1 - medium onion, chopped fine
- 1 - egg, beaten
- 2/3 - cup shredded cheddar cheese
- - bacon drippings, if you have them or oil for frying
- - flour, as needed
Intructions :
- Chop onion finely and saute in frying pan until almost translucent
- Add onion, cheese, and beaten egg to leftover mashed potatoes. Mix well
- Add enough flour to the mixture so it doesn't stick to your hand when making pancakes. Start with about 3/4 cup of flour. Add more until it doesn't stick to your hands
- Heat 1/2 cup oil and/or bacon drippings in skillet until hot. Make sure the skillet is HOT before adding pancakes
- Shape pancakes into about 3-inch patties, flattening them to about 1/4 inch. Pepper and lightly salt patties and fry until golden brown
- Flip and fry the other side
- Serve with sour cream. NOTE: The key to making good potato pancakes is to make sure the skillet and oil are HOT and to make sure there is enough flour in the mixture or you will end up with a mashed potato mess in the skillet.
Rated 5/5 based on 61 Reviews
Keyword : potato-pankcake-American-Vegetables