Potato Pancakes with Cheese

21A42E32-9ED0-4045-867F-A65A645D7A07

These are the first Potato Pancakes I have ever loved! There is so much flavor going on with these (crispy on the outside and soft on the inside) Potato Pancakes that I ate two! So the next time you have leftover mashed potatoes, make Potato Pancakes with them!

 

A4057FEF-5ABA-443A-9076-073A709B44D0

Ingredients

 

4728527C-0FC1-4DC5-8F12-978243C6134C

In a medium bowl whisk the eggs with a fork.

 

DE198B1D-9525-43F1-8F2D-0797504EF1BA

Add the cheese, salt, pepper, green onions and flour to the eggs.

 

C07C41A1-E281-4BB9-A20B-9C5785AA55A9

Stir with a spoon to combine.

 

FFCA1450-E8E9-4AC5-82CA-B077A039E4CA

Add the mashed potatoes.

 

E960309A-6927-4D3D-9D2C-F1216486E803

Using a spoon combine the potatoes with the egg mixture.

If the mixture is too wet and won’t release from the ice cream scoop, keep adding flour until it does. Ever time you make this you will add a different amount of flour due to the way you made your mashed potatoes and how wet they are.

 

23C69D84-703E-4322-9EDF-1206A04642D0

Use an ice cream scoop and make a scoop of the potato mixture.

 

3C6E4A71-B90D-46A6-9A34-650406A22246

Place the scoop of potatoes into a small bowl filled with 1/4 cup of flour.

Use a fork and gently turn the scoop of potatoes so the flour coats the entire outside of the potato scoop. Using your hand gently press down on the ball making a circle that’s about 1/2” thick and forming a patty.

 

2185D663-ED83-4635-9FD2-8BD4317801B6

In a frying pan, add a few tablespoons of vegetable oil. Heat over medium heat until the oil is hot. Add the potato pancakes and cook one side to a crispy golden brown. Do not turn the potato pancake over until it is a crispy golden brown then continue cooking the other side so it is golden brown too. Place the pancakes on a paper towel covered plate.

 

D3AE686B-106D-41F1-97CA-D3246BA27617

Place the Potato Pancakes with Cheese on a plate and garnish with green onion.

 

21A42E32-9ED0-4045-867F-A65A645D7A07

Add a dollop of sour cream to each Potato Pancake and serve.

Potato Pancakes with Cheese

http://www.InDianesKitchen.com

21A42E32-9ED0-4045-867F-A65A645D7A07

Ingredients

  • 1-1/2 cups firmly packed leftover mashed potatoes
  • 1/3 cup shredded cheddar cheese
  • 2 Tbsps. green onions, chopped (white and green part)
  • salt & pepper to taste
  • 2 large eggs
  • 2 Tbsp. (or more) all purpose flour
  • 1/4 cup all purpose flour
  • vegetable oil for frying

Directions

  1. In a medium bowl whisk the eggs with a fork.
  2. Add the cheese, salt, pepper, green onions and flour to the eggs and mix well.
  3. Add the mashed potatoes and mix well.
  4. Use an ice cream scoop and scoop up a ball of the potato mixture. If the mixture is too wet, keep adding flour a tablespoon at a time until it will release from the ice cream scoop. (Every time you make this the amount of flour may change due to the wetness of the mashed potatoes.)
  5. Drop the scoop of potatoes into the 1/4 cup of flour. Using a fork gently turn the scoop of potatoes over covering the entire outside surface with flour.
  6. Press the ball with your hand into a circle that is 1/2″ thick making a patty.
  7. In a large frying pan, heat about 3 tablespoons of vegetable oil until hot. Add the potato pancakes. Cook until the bottom is crispy and golden brown. Add more oil when necessary. Turn over and brown the other side.
  8. Place the potato pancakes onto a paper towel covered plate.
  9. Place the potato pancake onto a serving plate, garnish with green onion and top with a dollop of sour cream then serve.

http://www.InDianesKitchen.com

 

 

Advertisements

Categories: Potato

33 Comments »

  1. Sounds very good. I make them and flatten down hard after adding finely chopped onion and really press down to make them thin.Called by French Gratten it can accompany soups or put with salads. Crisp once fried and just as you say moist in centre soft. I add Swiss hard cheese caled Goiriree. here. In France something similar. Italian cheese grated on top and grilled after cooking and cooling or right out of cold store compartment any time is a nice change of nibble

    Liked by 2 people

  2. They look delicious. I like the suggestion of sirkevinshistoricalfacts – flattening them to make them crisp. That’d almost make them Finger Food I should imagine. And the thicker version great for serving with a Sunday brunch.

    Liked by 2 people

  3. Diane, I just had to tell you….tonight I almost heated up left over mashed potatoes and then remembered your recipe. I made the potato pancakes and they were great. Another recipe to add to my personal cookbook…thanks again. Joanna

    Liked by 2 people

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s