Potato Pancakes from Leftovers (Print)
Golden, crunchy pancakes crafted from yesterday's mashed potatoes, cheese and green onions, great for morning meals or as a tasty side.
# Ingredients:
01 -
3 cups of cold mashed potatoes from leftovers
02 -
2/3 cup of finely grated cheddar cheese
03 -
2 tablespoons of chopped green onions, both white and green parts
04 -
1 lightly whisked egg
05 -
1/2 cup of all-purpose flour, plus 3 extra tablespoons for later use
06 -
Vegetable oil for frying in a pan
07 -
Sour cream to enjoy with
# Steps:
01 -
Stir the mashed potatoes, shredded cheddar, sliced green onions, egg, and 3 tablespoons of flour together in a big bowl until it's nicely mixed.
02 -
Split the mixture into 12 equal parts. Shape each one into a small ball, then flatten them gently into rounds about half an inch thick.
03 -
Add the remaining 1/2 cup of flour to a shallow dish. Coat each pancake well by pressing them into the flour.
04 -
Pour 3 to 4 tablespoons of vegetable oil into a large frying pan, and heat it on medium. Make sure the oil spreads across the bottom.
05 -
Cook a few at a time, letting each side brown and crisp up for 3 to 4 minutes. Don't flip them too early, and keep the pan from getting too crowded.
06 -
Put the cooked pancakes on a plate with paper towels and sprinkle them with salt right away. Serve with a dollop of sour cream and more chopped green onions if you'd like.
# Additional Notes:
01 -
If the mix feels too dry, try adding another egg. If it seems too sticky, sprinkle in more flour one spoonful at a time.