One dish that I grew up eating a lot was potato pancakes. My mom would grate the potatoes, add seasonings and flour, fry them off, and serve with sour cream. I loved them. I enjoyed the crunch of them.
Then I made these. I can’t say I like them better, they’re just different. They are so soft and billowy. And best part is you’re using up leftover potatoes in a delicious way. And frankly, I make my mashed potatoes like I make my pasta, always too much. Why can’t I just go with my gut? Why do I always toss in a few more strands of pasta, or a few more potatoes? I guess my motto is better too much than not enough.
This is another one of those ‘loose’ recipes, mostly because everybody’s mashed potatoes are different. Mine were veeeeeeery smooth so I needed more flour than normal. You can tell when you are mixing them in the bowl. Once they start pulling away from the sides, they have enough. Your best bet is to make a tester pancake and fry it up. If it falls apart, you need more flour. You can also adjust the seasonings at this point too.
These taste best served right away, they are a little more crispy on the outside and warm on the inside. I usually only fry up as many as people are ready to eat so I don’t have to worry about what to do with the leftovers that I made from the leftovers that I had.
I used cheddar in this recipe, but try a stringy cheese like mozzarella and serve it to your kids as a snack.
Here’s to not wasting leftovers!
- 4 cups cold mashed potatoes
- 1 cup cheddar cheese
- 1/4 cup green onions, chopped
- 2 eggs
- 6 strips bacon, cooked and crumbled (optional)
- 1/4 cup flour (and more)
- 1 teaspoon baking soda
- Vegetable oil for frying
In a small bowl mix flour and baking soda. In a large bowl with the leftover mashed potatoes, add cheese, green onions, bacon, and eggs and stir to combine. Add flour mixture. If potatoes are not coming together, add more flour, a little at a time, until the potatoes will form a small pancake shape.
Heat oil in a medium size skillet over medium-high heat. Form potato pancakes and fry until golden brown on each side, about 2-3 minutes each side. Do not over-crowd the pan or flip pancakes too soon or they will may crumble. Remove from and drain a minute or so on paper towels. Serve immediately with more sour cream and green onions.
Makes approximately 24 small pancakes.