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Mashed Potato Pancakes
Posted by Kelly Senyei on November 27, 2013
All leftover mashed potatoes will
vary in consistency depending on how much cream, milk or melted
butter you added to the original batch. If the mashed potato pancake
mixture looks too dry and isn't holding together, add one more egg.
If it looks too wet, add more flour, 1 tablespoon at a time, until
the mixture is cohesive.
chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving
1. In a large bowl,
stir together the mashed potatoes, cheese, scallions, egg
and 3 tablespoons flour until combined. (See Kelly's Notes.)
Using your hands, divide the mixture into 12 portions. Roll
each portion into a compact ball then flatten it into a
pancake about a 1/2-inch-thick.
2. Place the remaining 1/2 cup of flour in a shallow dish
and carefully dredge each pancake in the flour.
3. Heat 3 to 4 tablespoons of vegetable oil in a large sauté
pan over medium heat. (Add enough oil to thoroughly coat the
bottom of the pan.)
4. Fry the pancakes, in batches, until they're golden brown
and crispy on both sides, 3 to 4 minutes. Add more oil to
the pan as needed between batches. (Do not overcrowd the pan
and do not flip the pancakes too soon or they won't develop
a crisp crust.) Transfer the pancakes to a paper towel-lined
plate and immediately sprinkle them with salt.
5. Serve the potato pancakes topped with sour cream and
garnished with additional chopped scallions.