When I make mashed potatoes, I always try to make quite a bit more than I need for the meal, because having leftover mashed potato pancakes the next day is heavenly! There are many variations that you can make for potato pancakes, but this rendition that I made yesterday morning was absolute perfection.
Here is what you need to make them yourself:
- About 2 cups of previously made mashed potatoes
- 1 large egg
- 1-2 Tbsp. Tapioca starch/flour
- salt/pepper to taste (depending on how seasoned the potatoes already are)
- shredded cheese (about 1/2 cup +)
- 1-2 Tbsp. chopped fresh chives
- 1-2 Tbsp. avocado oil or other suitable fat for frying
Heat oil/fat over medium heat in a large skillet, or on a griddle, then drop potato mixture onto hot pan by heaping spoonfuls. Let cook for about 3 minutes, or until golden brown, then flip and flatten with the back of your spatula. Cook for another 3 minutes or so on this side, then flip once more to brown the bits that squished out when you flattened them.
Place the pancakes on a paper towel-lined plate to drain any excess oil and to let cool a bit, then you are ready to enjoy! I like to eat mine with a dollop o’ Daisy (sour cream). Yum!
I hope that you enjoy! Please follow along to check out other recipes in my Unlabeled Kitchen!