Ring in the new year with these delicious mashed potatoes for breakfast. They’re cheesy and savory with a fluffy interior and a crispy exterior. For frying you can use oil for a crispy pancake or butter for a rich and delicious taste. Be mindful of the butter’s temperature otherwise it will burn.
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Servings: 4 servings
Yield: 8 potato pancakes
- 2 cups leftover mashed potatoes
- 1 large egg
- 1/3 cup all-purpose flour
- 2 tablespoons minced chives
- 1 cup grated cheddar cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup neutral oil, or butter, for frying
- Sour cream, for serving
- Make the pancake mixture: In a medium bowl, combine the mashed potatoes, egg, all-purpose flour, chives, cheese, salt, and pepper.
It’s okay if the mixture is slightly sticky, but it should hold its shape if you form it into a patty in your hand. If it is very sticky or runs at all, then add more flour 1 tablespoon at a time until you reach the desired texture.
- Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.
- Fry the potato pancakes: In a large skillet over medium heat, add the oil.
Once the oil reaches 325°F or it sizzles when you sprinkle a little flour into it, start forming your pancakes. You will form and fry as you go.
Lightly wet your hands, to prevent the potato mixture from sticking. Measure out about 1/4 cup of the pancake mixture and form it into a disk about 1/2-inch thick in your hands.
Place the pancake in the skillet and repeat until you have 4-5 pancakes in the skillet. Fry the pancakes for 3-4 minutes per side until they are browned and crispy.
Flip once and cook for an additional 3-4 minutes on the second side.
- Drain and serve: Transfer the potato pancakes from the pan to the paper towel-lined sheet. Repeat until all the potato pancakes have been formed and fried. Serve warm with a dollop of sour cream.
Source: Simply Recipes