Mashed Potato Pancakes

Recipe Ingredients

4 cups	948ml	Mashed potatoes - * see note
2 cups	396g / 13oz	Eggs - lightly beaten (large)
1/4 cup	59ml	Whipping cream
2		Green onions - finely minced
1 teaspoon	5ml	Dried parsley
		Or
2 1/2 teaspoons	12ml	Fresh chopped parsley
1 cup	62g / 2.2oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
		Freshly ground pepper
1/4 cup	59ml	Vegetable oil - for frying

Recipe Instructions

In large bowl, fold potatoes together with eggs, cream, green onions, parsley, flour, baking powder, salt and pepper until well-combined. Cover and chill 1 hour.

In large skillet, heat 1/4 inch oil over medium heat. Using a tablespoon, drop mixture into oil. Cook the cakes 5 minutes each side (or until crispy). Drain pancakes on paper towels; keep warm in a 200-degree oven until all are cooked. Serve immediately with sour cream and caviar, applesauce, or just salt and pepper.

NOTES : Mashed sweet potatoes may be substituted for all or part of regular mashed potatoes.

Source:
"The Little Book of Leftovers" by Kevin Craft

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.