Potato Pancakes made with leftover mashed potatoes, flour and egg
Author:Tim
Prep Time:20
Cook Time:20
Total Time:40 minutes
Yield:4 servings 1x
Ingredients
Scale
3 cups leftover mashed potatoes
1 extra large egg
1/4 cup + 2 TBL flour
1/4 tsp ground black pepper
1/4 tsp salt
Pam
Sour cream – garnish
Chopped chives – garnish
Serve with a side of link sausage
Instructions
Sprinkle the flour over the potatoes in a large bowl. Lightly beat the egg with the salt and pepper, then use a fork to mix with the potatoes until well combined. It should be thick, almost like dough
Use 1/4 cup of the potato dough for each pancake. Roll into a ball, then flatten into rounds about 4-5” in diameter and place them on a parchment paper covered baking sheet.
Spray a large non-stick pan with pam, or smear with vegetable oil. Place three of the potato pancakes in the pan over low-medium heat. Don’t crowd the pan and don’t let them touch leaving room to get a spatula under them when ready to turn. As the pancakes heat, they will begin to release some of the butter in the potatoes and fry in their own butter. Turn carefully with a spatula after about 2 minutes, fry on the other side for about a minute and a half or slightly longer, then remove and set aside on a paper towel covered rack. Repeat the process for the remaining pancakes until they are all finished.
Plate 3 per serving with link sausage, sour cream and chive garnish