Honestly, I'm a complete and total Potato Ho.I love every way you can think of to cook a potato but must admit that mashed potatoes are my favorite and mashed potato pancakes come in at a close second place. To me, there is nothing more comforting than either one of these dishes.Therefore, this is my entry in The Potato Ho-Down for May, hosted by Cathy @ Noble Pig.
At our house, we like them hot from the skillet or cold. We also like them the next morning with breakfast. I don't think I've ever had any left that I had to throw away. Yes, they are that good. The best part is that they are easy to make, so let's get started.
Mashed Potato Pancakes:
Ingredients:
1 cup of leftover mashed potatoes
1 cup all purpose flour
2 eggs, lightly beaten
3 tablespoons of grated onion
2 tablespoons of chives, minced
salt and pepper, to taste
cooking oil (about 1/2 inch deep in large skillet)
Directions:
1. Combine flour, mashed potatoes and eggs, beating until smooth.
2. Fold in the grated onion and the chives. Add salt and pepper to taste.
3. When skillet is just beginning to smoke, add large tablespoons of potato mixture, using the smooth side of the spoon to flatten out the pancakes. I usually cook 3 to 4 at a time.
4. Cook each pancake to desired doneness. Add more oil as needed.
5. When each batch is finished place on paper towels that are on a wire rack in a warm oven.
6. The pancakes will stay crisp in a warm oven for about 45 minutes.
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