Tuesday, December 2, 2008

Mashed Potato Pancakes

I finally learned how to make potato pancakes from leftover mashed potatoes. Pictured above is one served atop a bed of scrambled eggs for breakfast--delicious, albeit a decidedly monochromatic dish.

Mashed Potato Pancakes
makes about 6

1 cup cold mashed potatoes

1/2 cup all-purpose flour

1 egg

salt, pepper and granulated garlic, to taste


Combine all ingredients, thinning with a little milk if necessary. Fry in a saucepan over medium heat in melted butter until crispy around the edges.

Note: This makes a stiff batter, into which you can add any number of minced meat, fish or vegetables for a nice fritter. Add milk if you need to thin the batter a bit--too thick and you'll have a gloopy pancake that looks a lot better than it tastes. Make one in the frypan to see if your batter needs to be thinned a bit.


anudivya said...

Seriously! WOw! I have never heard of these... Looks really good. Got to try it sometime.

Amanda said...

Thanks so much, anudivya! It's one of those homey treats.

Sam said...

Mmmm I love potato cakes, they're great with fried eggs too.

Amanda said...

That sounds good, too! Busting open that egg's yellow and it becoming a saucy topping--yum! Thanks for the idea, Sam.

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