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A Cooking Adventure with Thom

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Mashed Potato Pancakes

Thom Hackett

Serves:  4



Don't you just love potato pancakes?



1 cup dry breadcrumbs (Panko is best)
1 tablespoon parsley, minced
1 teaspoon chives, finely snipped
2 cups mashed potato, unseasoned leftover
teaspoon salt
teaspoon pepper
2 egg, beaten
corn oil, for frying

Cooking Method

Combine breadcrumbs, parsley, and chives, set aside. 


Season mashed potatoes to taste with salt and pepper. 

  1. Divide into equal portions and form into patties. 

  2. Dip into beaten eggs. 

  3. Coat with crumb mixture. 

  4. Place onto waxed paper. 

  5. Chill for 30 minutes to set  coating. 

Heat oil to 375. 

  1. Add cakes in small batches and fry until crispy on both sides.

  2. Drain on a cooling rack and blot with paper towels. 

  3. Keep warm in a 300 oven. 

Serve hot.

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